One-Pot Meals

In Italy a no-cook pasta sauce is known as salsa cruda, and makes a wonderful one-dish dinner. In this version, the combination of artichokes, olives, capers, and lemon zest is not only beautiful, but bold in flavor.

This streamlined dish gets its appeal from a great flavor combination and a rustic coarse texture. It's nice with roasted pork tenderloin or lean leg of lamb.

The olives can marinate before starting the stew, which cooks in just over 30 minutes.

This dish from Hotel d'Urville in Blenheim makes delicious use of New Zealand's green-lipped mussels.

The recipe calls for both chicken broth and beef broth, but using either one or the other will give an equally good result.

This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch.

This dish is even better served over couscous.

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

Here's a zesty, colorful-and lighter version of clam chowder that brings new life to an old favorite. Accompany the chowder with a salad of lettuce, carrots and pickled beets; the muffins; and beer or lemonade. Purchased apple pie with cheddar cheese makes a terrific finale.

Can be prepared in 45 minutes or less.

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

This main-course soup is ideal for winter evenings. It originated in Portugal's Ribatejo province, famed for its horses, bulls and bullfighters. The soup gets its name from the kidney beans, which are referred to as "stones" by the Portuguese.

Top with sour cream and chopped cilantro.

The sweet potato and coconut milk balance the spiciness of this dish. Serve it over white rice, and dinner is ready.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days."

Active time: 20 min Start to finish: 45 min (includes cooling onion)