One-Pot Meals

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

A healthful new take on an old favorite.

This recipe can be prepared in 45 minutes or less. Canned black beans with Caribbean seasoning save lots of time and effort. Whisk ground allspice into some bottled oil-and-vinegar dressing, and toss with mixed greens. Garnish the soup with yogurt and chopped red onions, and serve it with some sweet potato chips. To end, spoon sliced bananas and dark rum over coffee ice cream.

Active time: 15 min
Start to finish: 15 min

Active time: 45 min Start to finish: 45 min

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

Helena Seefranz of Rockaway, New Jersey, writes: "My mother, Ethel Lang Kelemen, was born in Hungary. She taught my older sister and me how to prepare many Hungarian dishes, but my favorite is chicken paprikas. I hope you enjoy this recipe as much as my family does."

Pho, the Vietnamese noodle soup, is traditionally made with long-cooked beef stock. Our quick version calls for deli sliced beef and canned beef broth instead.<

This soup hails from Morocco.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat coriander seeds during Passover; if you do not because you are from an eastern European Jewish background, you can simply leave the coriander out of this recipe. Active time: 50 min Start to finish: 3 hr

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.

For a variation, you could throw in a cup of cooked vegetables left over from Thanksgiving to add texture to this creamy chowder. Serve the soup with chowder crackers, along with a spinach and pear salad. Purchased apple turnovers would make an ideal dessert.

You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law, from the family archives. All sorts of magical juices ooze out of everything. When the last finger is licked and the last lip smacked, everyone will weep.

Active time: 45 min Start to finish: 45 min Servings: Serves 12 (as part of aïoli menu).

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

The lamb in this recipe is blanched to make a light-colored stew. Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Colcannon (Mashed Potatoes with Kale ) and steamed asparagus tossed with lemon juice strike the right note alongside this braised beef dish. Rhubarb pie from the bakery is our choice for dessert.

"Usually I rely on cookbooks or magazines for recipes, but occasionally I develop one of my own," writes Kimberly R. Diamondidis of Germantown, Maryland. "A few years ago, I created this delicious, hearty soup as a new way to enjoy turkey."