One-Pot Meals

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.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

This recipe makes two white pizzas, but it can be easily halved.

No tough strips of dry meat here.

If you have a wok, gold star goes to you! Use it!

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.