One-Pot Meals

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.

The squid only takes 3 minutes to sear for this simple salad.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

The ultimate fancy-but-not-too-fancy date night dinner.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

This shakshuka is the ultimate, don't-even-worry-about-it, weeknight pantry meal.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

If you can't find sablefish, swap in lox, NBD.

Having a ton of people over? Here's your dinner plan.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.