This week leans on make-ahead marinades and hands-off oven time, with one quick stovetop salmon for when you need dinner fast. Two recipes want thirty minutes or more of marinating before you even turn on the heat, and the stew rewards a patient simmer. The sheet-pan pork and the steak both move through the oven with minimal fuss once they're in. Plan for a couple of evenings where starting early pays off, plus one true weeknight sprint.
This Week's Recipes
- Baked Chicken Thighs
- Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
- Sweet 'n' Spicy Sriracha-Glazed Salmon
- Ras el Hanout Chickpea and Spinach Stew
- Porterhouse Steak with Herbed Butter
1. Baked Chicken Thighs
This is the kind of recipe that earns its place in a weekly rotation. Chicken thighs take on a bright, savory marinade, then roast until the skin turns crisp and the meat stays juicy. A final squeeze of lemon wakes everything up right before serving.
At Step 1, you'll whisk together the marinade base. Before you add the chicken, divide the mixture. For adults, keep the raw garlic, Dijon mustard, black pepper, lemon zest, and whichever dried herb the recipe allows: thyme, rosemary, oregano, or Italian seasoning. For kids, switch to garlic powder, skip the mustard entirely, and ease back on the pepper while keeping the lemon zest for a little brightness. Let both versions rest with their chicken, then bake on separate halves of the sheet pan or on two pans if your oven fits it.
The adult thighs come out with a more complex, punchy flavor from the mustard and raw garlic, while the kid version stays gently seasoned and approachable. Everyone gets the same browned skin and lemon finish.
The Split: Adults get garlic-mustard marinade with thyme, rosemary, or oregano; kids get mild lemon-garlic powder version.
Serves: 4 | Time: 1h 10m | NYT Cooking →
2. Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
A single sheet pan carries pork, tomatoes, and chickpeas into the oven, and a bright vinaigrette poured over at the end ties everything together. The pork rests while the dressing soaks into the warm chickpeas, so the whole dish tastes more composed than the effort suggests.
At Step 2, you'll make the vinaigrette. For adults, use the full red wine vinegar, fresh garlic, and oregano, letting it sit to soften the herbs. For kids, pull a separate portion and reduce the vinegar, swap the raw garlic for garlic powder, and stir in a little honey (not in the original recipe) to round out the sharpness. If you're cooking for a child under one, use maple syrup instead of honey. The recipe pulls the pork at 140 degrees; it will keep climbing as it rests, so wait to slice.
The adult plate gets a bracing, herbaceous finish that cuts through the rich pork. The kid version stays softer and sweeter, with the same roasted tomatoes and chickpeas underneath.
The Split: Adults get sharp oregano-garlic vinaigrette; kids get mellow honeyed dressing.
Serves: 6 | Time: 40m | NYT Cooking →
3. Sweet 'n' Spicy Sriracha-Glazed Salmon
This salmon moves fast once it hits the pan, making it the true sprint of the week. The glaze reduces in the same skillet, so the fish finishes glossy and deeply flavored without a separate sauce step.
At Step 1, you'll mix the marinade. For adults, use the full Sriracha, fresh ginger, and garlic. For kids, pull a separate bag or bowl and cut the Sriracha way back, or use a ketchup-Sriracha mix, and ease up on the ginger so the sweetness dominates. If you're using reduced-sodium soy sauce or diluting regular soy sauce with a splash of water, that helps keep sodium in check for smaller appetites. For children under one, swap the honey for maple syrup.
The adult salmon carries real heat and a savory depth from the full marinade. The kid version stays sweet and mild, with the same glossy finish and tender center.
The Split: Adults get full Sriracha-ginger heat; kids get sweet mild glaze.
Serves: 4 | Time: 20m cook + 1h marinade | Epicurious →
4. Ras el Hanout Chickpea and Spinach Stew
This is the harder sell of the week, a spiced chickpea stew that asks kids to meet you partway. The good news is that the base of warm chickpeas and soft spinach is inherently comforting, and you can dial the aromatics up or down without changing the overall dish.
At Step 1, you'll toast the spices in oil. For adults, use the full ras el hanout, all eight or more spices, and let it bloom until fragrant. For kids, start with just cumin and mild paprika, skipping the complex blend for now. Keep the garlic and tomato paste in both versions. Serve the kid portion with yogurt on the side for cooling, but use separate utensils if there's a dairy allergy in the house. Make sure the chickpeas are fully soft before serving to younger children.
The adult stew finishes with harissa oil for extra heat and depth. The kid version stays mild and earthy, with yogurt as a familiar bridge. Over repeated dinners, you can gradually introduce more of the spice blend until the plates converge.
The Split: Adults get full ras el hanout and harissa oil; kids get cumin-paprika base with yogurt.
Serves: 4-6 | Time: 30m | NYT Cooking →
5. Porterhouse Steak with Herbed Butter
A porterhouse is a generous cut that feeds a crowd, and the herbed butter made ahead turns the finished steak into something that feels occasion-worthy. Sear, baste, finish in the oven, then rest before slicing across the grain.
At Step 5, you'll slice the rested steak and arrange it on a platter. For adults, spoon the herbed compound butter over the slices while the meat is still warm so it melts into the crevices. For kids, set out plain salted butter and let them choose whether to add any herbs. Slice the steak into small, manageable pieces, and aim for medium or well-done if chewiness is a concern for younger eaters. If you're watching sodium, use unsalted butter and let everyone salt at the table.
The adult platter carries the herbed butter, rich and aromatic. The kid slices stay simple and steak-forward, with butter they control themselves.
The Split: Adults get herbed compound butter; kids get plain salted butter, herbs optional.
Serves: 6-8 | Time: 40 minutes | Epicurious →
Start with the baked chicken thighs if you want the most forgiving entry point. The marinade does almost all the work, and pulling the kid version at Step 1 means no last-minute decisions once the oven is hot.
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