One-Pot Meals

Vegetable stock is an essential ingredient in many vegetarian soups, but it also provides incomparable flavor to many well-loved vegetable (but not necessarily meat-free) soups such as this one. Minestrone has become so familiar in the American kitchen that it might be easy to forget its Italian origins. But the name—minestre is the word for soup, while the suffix (-one) indicates bigness—hints at its universal appeal as a simple pantry-based soup that is also hearty and substantial. The foundation of flavor, called a soffritto, is a common element in soup-making: a trio of celery, carrots, and onion is sautéed first, then stock and more vegetables are added and slowly simmered to coax out their flavors. Beans are what distinguish minestrone from other vegetable soups; the type varies by region, as does the addition (if any) of pasta or rice (this version has neither). The beans are also what give the soup such heft, making it a good option for a meatless one-pot dish (if you leave out the prosciutto) that can stand as the centerpiece of any casual dinner. The beans need to soak overnight in the refrigerator, so plan accordingly. Then they need to boil for at least a half hour, so use that time to prepare the rest of the ingredients for the soffritto and soup.

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist. You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.

Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that falls apart easily.

This dish is also delicious with mussels. Decrease the amount of chiles if you like it less spicy.

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.