One-Pot Meals

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.

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.

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.

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

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

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.