One-Pot Meals

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

Even though this dish uses only zucchini, my grandmother called it Verdure al Forno, which means “vegetables in the oven.” (So it should really be called Zucchine al Forno, but there was absolutely no way anybody would tell that to my grandmother.) You could substitute eggplant, summer squash, potatoes, or even cauliflower for the zucchini, and make this your very own Verdure al Forno.

This classic Italian-American dish is a prime example of a versatile preparation—you’ll find Marsala recipes made with veal, pork, chicken, and even steak. Not surprisingly, the key is the Marsala wine, which for centuries has been one of the prized treasures of Sicily. It’s a fortified wine—like Portugal’s port or Spain’s sherry—and can be either sweet, which is the type used for cooking, or dry.

A great way to add just a little something extra to my basic marinara sauce.

Here’s an osso buco everyone will love. Consider this a nontraditional Thanksgiving meal; you’ll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.

In my family, baked pastas were always the crowd-pleasers, and I still love them—especially the crusty, cheesy tops. Full of cream and butter, this is a rich indulgence. Put it together a day ahead of time and bake it just before serving if you like.

When you need a satisfying meal that uses ground beef, try this recipe. It’s as easy as 1-2-3. Just brown the beef, heat the sauce, and add the rice. Then ring the dinner bell!

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

If you like gumbo, you will like this one-dish beef meal. This recipe lends itself well to experimentation, so try different vegetables and beans for variety. To stretch the number of servings, ladle the mixture over steamed brown rice.

No more dry pork chops! Our tender chops are braised to keep them moist. Serve with your favorite green vegetable and Orange-Flavored Acorn Squash and Sweet Potato (page 286).

A classic dish gets a quick makeover. Some flavor combinations never go out of style!

Today’s low-fat sausages make it easy to enjoy heart-healthy versions of some Eastern European dishes, such as this one.

This bubbling stew incorporates the basics of a traditional Italian dish called ribollita, but it takes much less time to prepare. A savory way to use leftover ham, the stew is just right for warming up before the Friday-night football game.