On the stove or in the oven, you can make these 26 self-contained meals in about half an hour
- Mac and Cheese with Bacon and Peas
- Warm Spinach Salad
- Buttermilk Crab Chowder
- Portabella Salad
- Potato “Risotto” with Sausage and Broccoli
- Sloppy Lasagna
- Gnocchi with Sherried Shallots
- Spaghetti and Meatballs
- Poached Scallops with Dried-Tomato Orzo
- Shepherd’s Pie
- Polenta with Vegetable Ragout
- Mango-Shrimp Tostadas
- Black and Gold Soup
- Smoked Trout Enchiladas
- White Chicken Chili
- Turkey Chipotle Masa Stew
- Orange Carnitas
- Tortilla Soup
- Beggar’s Bundle Soup
- Egg Drop Soup with Mustard Greens
- Curried Lentils and Potatoes
- Lemon-Chicken Stir-Fry
- Pan-browned Udon Noodles
- Kung Pao Shrimp Risotto
- Salmon Fettuccine with Wasabi Sauce
- Cambodian Steamed Mussels
I can’t resist a recipe for a one-pan meal―no stoveful of frying pans to tend, no sinkful of dirty utensils. On the other hand, I can’t bear to reduce good ingredients to an indecipherable mess. But with a few simple tricks, I don’t have to; one cooking container can produce sophisticated, flavorful meals. Pastas, for instance, can be cooked in their sauces, casseroles assembled in their baking dishes. And for more complex presentations, I cook the ingredients in sequence in the same pan (a little heating in the microwave oven is a legitimate part of my plan).
These recipes are inspired by American classics, favorite flavors from south of the border, familiar Asian preparations, and old European traditions.
Each dish belies its simplicity, tasting as if it required slow simmering or many steps.
Our secrets are yours, unless someone else volunteers to wash up the pans―er, pan.