One-Pot Meals

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

This Hong Kong staple is the ultimate one-pot comfort food.

Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

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.

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.

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.

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.

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

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

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.

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!

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

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 is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

The ideal weeknight meal from Maneet Chauhan’s new cookbook Chaat. 

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