One-Pot Meals

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

Flip the script on a winter vegetable that’s usually stewed: Collards are great when briefly sautéed.

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.