Chris Smith

Restaurant-plate looks, twenty-five minutes, one skillet. The orzo cooks risotto-style so it comes out creamy without any cream.

Assemble Saturday night, bake it Sunday morning. Feeds eight people who are still in pajamas, with fifteen minutes of actual work.

Creamier than the boxed stuff and barely more work. No flour, no lumps, no standing over a whisk — evaporated milk does the job instead.

Set it in the morning, come home to dinner. About $2.50 a serving and it tastes like it simmered all day, because it did.

Everything in one pan, portioned into bowls everyone builds themselves. The picky-eater solution that doesn't require cooking two dinners.

Meatless, colorful, and done in one tray. Halloumi is the trick — it browns instead of melting, so it behaves like the main event.

A weeknight hero — one pan, minimal cleanup, maximum flavor. Chicken thighs sear on top while the rice cooks underneath in the drippings.

Recipes by Chris Smith