One-Pot Meals

This easy, one-pan broccoli cheese casserole recipe is 100% comfort thanks to sharp cheddar, tangy cream of mushroom soup, and a crunchy cracker crumb topping.

This one-skillet dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no-brainer.

It’s buttery, saucy, and just spicy enough to smack you awake in the morning

Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.

You can put whatever you want in it, and you don’t even need to turn on your oven.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

This low-waste, no-flip asparagus frittata recipe uses a whole bunch of those bright green spring stalks, woody tough ends and all.

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Give ground chicken the respect it deserves.

This shrimp scampi recipe gets an extra punch of garlicky flavor from a short marinade before cooking. Serve it with bread to sop up the rich pan sauce.

Rich, beefy short ribs and sweet, meltingly tender daikon radish are a classic pairing in this umami-packed soup.

This meaty, cheesy one-skillet dinner boasts big beer hall energy.

The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!

Cook a chicken burger in bacon fat, never look back.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

Broiling this cod for a minute at the end of cooking makes the raisin-and-nut-studded breadcrumb topping golden, crunchy, and delicious.

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.