One-Pot Meals

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

Hetty McKinnon’s creamy, crunchy, salty-sweet peanut noodles with cucumbers are busting up our what’s-for-lunch blues.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

A riff on Chinese American sesame chicken, this recipe is super sesame-y from the sauce up: Tahini (an untraditional but logical addition) adds richness, and sesame oil and toasted sesame seeds hit the flavor home.

This cream of broccoli soup (without the cream) gives the classic a run for its money.

This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

This sour-salty soup was made for using up sweet, late-season tomatoes.

Hetty McKinnon’s showstopping tater tot casserole is directly inspired by, and strikingly reminiscent of, tortilla española.

Make this on a Monday and show Garfield what’s up.

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture.