One-Pot Meals

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.

This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

Crisp-tender cucumbers and deeply browned pork crumbles add delightful texture to this quick and savory weeknight stir-fry.

Your summer weeknight doesn’t get any easier than this riff-able chicken and corn stir-fry.

This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

This Hong Kong staple is the ultimate one-pot comfort food.

Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…

Rich, spiced, and full of coconutty goodness and zingy lime, this version of the traditional Indonesian dish uses bone-in chicken thighs to cut the cooking time to just under an hour.

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Chef Melissa Miranda’s adobo is oven-roasted, leading to tender meat on the bottom of the pot as well as crispy skin on the top.