One-Pot Meals

This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.

Green curry with chicken and eggplant from Chef Hong Thaimee.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too.

Everything in this dinner (including the eggs!) cooks together in one steamer insert.

Nigerian peppersoup should be fiery hot with rich flavor—while the traditional spices can be hard to find in the U.S., this recipe approximates the taste with a few more readily available substitutes.

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight. 

Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.

Take the time to really cook the onion and garlic in this recipe until they’re completely soft—this encourages them to release even more flavor into the velvety-rich tomato broth.

Sweet corn is perfectly paired with briny clams in this dish that’s easy enough for a weeknight, but elegant enough for a special occasion. Serve it with plenty of good bread to dunk in the broth.

Turn the iconic cacio e pepe pasta into something a little more kid-friendly by tossing in fresh corn to add a pop of sweetness to every cheesy, peppery bite.

Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.

For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.