Tag: one-pot
28 recipes
Beef Bourguignon
Beef Bourguignon — a French main dish Ready in 180 minutes. A rewarding weekend project. One-pot simplicity.
Bigos (Polish Hunter's Stew)
Bigos — Poland's national stew of sauerkraut, fresh cabbage, and smoked meats. Better every day it sits.
Borscht (Ukrainian Beet Soup)
Ukrainian borscht with beets, cabbage, and a dollop of sour cream. A one-pot comfort soup that feeds a crowd.
Cacio e Pepe Risotto
The cacio e pepe flavor profile applied to risotto — creamy, peppery, cheesy.
Cajun Jambalaya
One-pot rice with andouille sausage, chicken, and shrimp in a spicy Cajun tomato base — Louisiana comfort food.
Cajun Shrimp Boil
Shrimp, corn, potatoes, and andouille sausage boiled in a spicy Old Bay broth — a Louisiana backyard tradition.
Callaloo (Caribbean Braised Greens)
Callaloo with coconut milk, scotch bonnet, and garlic. A silky Caribbean braised greens dish in 30 minutes.
Chapter 9: Soups, Stews & Braises
The art of building flavor in a single pot — from clear consommés to hearty stews.
Chicken Cacciatore
Chicken Cacciatore — an Italian main dish Ready in 60 minutes. One-pot simplicity.
Classic Beef Chili
Classic beef chili with ground beef, kidney beans, and bold spices simmered low and slow in a Dutch oven.
Classic Beef Stew (Ragoût de Boeuf)
The definitive braised beef stew — seared chuck, red wine, root vegetables, and herbs. A 3-hour exercise in the complete braising method.
Coconut Curry Shrimp
Coconut Curry Shrimp — an Indian main dish Ready in 25 minutes. One-pot simplicity.
Coconut Rice and Peas (Trinidadian Style)
Trinidadian coconut rice and pigeon peas with thyme and scotch bonnet. A one-pot Caribbean staple.
Dal Tadka (Indian Tempered Lentils)
Dal Tadka with yellow lentils and a sizzling spiced oil finish. A 35-minute Indian staple that pairs with any curry.
French Onion Soup (Soupe à l'Oignon Gratinée)
Deeply caramelized onions in beef-chicken broth, topped with crusty bread and melted Gruyère. Worth the 45-minute wait.
Greek Sheet Pan Chicken
Greek sheet pan chicken with crispy thighs, roasted potatoes, olives, and feta — one pan, zero cleanup.
Mushroom Risotto
Creamy Arborio rice with sautéed mushrooms, white wine, and Parmesan — Italy's most comforting rice dish.
Nabemono (Japanese Hot Pot with Ponzu)
Nabemono — a communal Japanese hot pot with tofu, vegetables, and protein in kombu dashi. Dip in ponzu.
New England Seafood Chowder
A roux-thickened chowder with cod, clams, potatoes, and smoky bacon. Teaches the cream soup method used in professional kitchens.
Oden (Japanese Winter Hot Pot)
Oden — a gentle Japanese hot pot of daikon, eggs, fish cakes, and tofu simmered in dashi. Winter comfort food.
Risotto alla Milanese
Golden saffron risotto with Parmesan and butter — Milan's signature rice dish and the classic pairing for osso buco.
Sambar (South Indian Lentil and Vegetable Stew)
Sambar with toor dal, tamarind, and seasonal vegetables. A tangy South Indian stew for rice or dosa.
Shakshuka
Shakshuka with eggs poached in spiced tomato sauce — a one-pan brunch with crusty bread.
Smothered Okra (Cajun Stewed Okra and Tomatoes)
Cajun smothered okra with tomatoes, onion, and bell pepper. A Louisiana staple that eliminates the slime.
Sunday Pot Roast
Fork-tender chuck roast braised with root vegetables and red wine gravy — the American Sunday dinner.
Sweet Potato and Peanut Stew (West African Style)
West African sweet potato and peanut stew with tomato, ginger, and greens. A one-pot vegan comfort dish.
Tom Kha Gai (Thai Coconut Chicken Soup)
Coconut milk soup with chicken, galangal, lemongrass, and lime. Teaches the Thai principle of balancing sour, salty, sweet, and spicy in a single bowl.
Tuscan Ribollita (Bread Soup)
A thick Tuscan bread soup with cannellini beans, lacinato kale, and day-old bread. Ribollita means 'reboiled' — it gets better each day.