One-Pot Meals

Shrimp, corn and rice combine in a quick and satisfying one-dish meal.

To complete the menu, serve seeded Italian breadsticks and a salad of radicchio and marinated artichoke hearts tossed with balsamic vinaigrette. Spumoni ice cream is a perfect ending.

Don’t bother peeling the shrimp for an everyday meal — just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.

Prep: 15 minutes
Cook: 15 minutes A simple ragout of shellfish and sausage, so easy to prepare it's almost a heat-and-serve dish. Cook the shallots and garlic, then the sausage, add the wine and rosemary, then the mussels, which will release their juices into the pan, and finish with the parsley and bread crumbs — a rustic, spicy, brothy dish to be eaten with good crusty bread.

As American cities filled up in the early part of the twentieth century, new urbanites learned to make the most of small apartment kitchens by using recipes that yielded a lot of food with little bother. Roast beef with vegetables filled the bill. Cattle, raised on enormous western ranches, and beef were moved efficiently around the country on the transcontinental railroad system, so the meat was cheap and plentiful. A spice rub and cilantro make this roast especially appealing.

(Beef Goulash Soup)

In Austria, warming bowls of goulash soup are served in all kinds of establishments — from quick-service restaurants along the Autobahn to Vienna's elegant Hotel Bristol. This hearty beef and vegetable soup can be found in many areas of central and eastern Europe, especially in regions that were once part of the Austro-Hungarian Empire. Our satisfying rendition has chunks of beef and potato plus red peppers, bacon, onions, and garlic, all fragrant with paprika.

From being a regional dish from Piedmont in Italy, osso buco has caught the imagination worldwide. Thick slices from the veal shank with its central marrow bone are key to osso buco, so that the meat remains moist and becomes tender enough to fall from the bone. When the dish is cooked ahead, the flavor will deepen and mellow. As for the curious gremolata flavoring of garlic, parsley, and lemon, I myself like to add a generous sprinkling to my veal at the table, although purists use only just enough for a delicate nuance. Risotto milanese, flavored with veal stock and saffron is the classic accompaniment. Wine for Cooking Gavi di Gavi (sometimes labeled as cortese di Gavi) is Piedmont's best-known white wine. Gavi is no longer inexpensive, however, and oyu might do just as well with an Italian chardonnay, which is rapidly supplanting cortese as the most widely planted white grape in Piedmont. Wine to Drink When osso buco reaches the table, an authoritative red from Piedmont is in order — a mature barolo or barbaresco, whose bouquet and will match the complexity of this Italian classic.

Great with veal or roast chicken.

A light, low-calorie one-dish supper.

This simple, comforting, home-style dish evolved after the Meiji Restoration, when beef entered the Japanese diet. You can easily use pork or chicken instead of the beef. Enjoy it on a snowy winter night with a side of greens.

This hearty stew is great served over egg noodles. Bitter greens with a creamy Gorgonzola dressing would be a good side salad. Have sliced bananas and strawberries drizzled with honey and balsamic vinegar for an elegant dessert.

New herbed chicken broth is used in this soup; adding the cheese-garlic bread makes it a filling entrée. Serve with a salad of chopped tomato and herbed olives tossed in bottled or fresh balsamic vinaigrette with chopped fresh marjoram. End with slices of pound cake spread with bottled lemon curd and surrounded by tangerine sections.