One-Pot Meals

Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.

Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.

A serrated kinpira peeler ($15 online at amazon.com) makes quick work of a carrot-and-celery julienne.

Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.

This speedy version of the long-cooked classic is light and brothy, but it's still substantial and flavorful enough — thanks to lamb, kale, and barley — to be a great winter meal.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

This easy main-course soup is great on its own or with toppings, such as tortilla chips, avocado, and sour cream.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

This one-skillet meal is an instant classic — and a perfect Hanukkah dish.

This soup combines two separate recipes attributed to the agriculturalist and linguist Varro. As a remedy it could be drunk to aid the digestion, and it also served as a soup with the chicken included. I choose to leave the meat in, to give some texture to the soup. The dish is quite unusual in not using fish sauce. The sweet/savoury balance is surprisingly good.

Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Shari Ledwidge of Greenehaven, Arizona, writes: "My husband and I spend several weeks each year traveling around the United States. Our journeys always take us to wonderful food stands and farmers' markets, which have inspired some of my favorite recipes."