One-Pot Meals

Chinese five-spice powder is available in the spice section of most supermarkets. Serve with: Steamed broccoli and an Asian rice pilaf mix. Dessert: Vanilla ice cream sandwiched between gingersnaps.

Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat "job suey," or "in fine pieces," and chef Joseph Herder obliged.

Mrouzia Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry — this version has much less butter and less intense spicing than the original. Active time: 20 min Start to finish: 3 hr

Active time: 20 min Start to finish: 30 min

Active time: 35 min Start to finish: 40 min

"This is a recipe I created on a snowy night when my family needed a little warming up," writes Rebecca Averill of Beverly, Massachusetts. "I combined the spices of India with the flavors of the Southwest, and added bulgur to give the chili a meaty texture. "

Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.

Offer thinly sliced serrano ham or prosciutto and bowls of stuffed olives and toasted almonds along with the beans.

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad. Active time: 40 min Start to finish: 1 1/2 hr

Miniature pasta gives a unique twist to the classic Italian vegetable soup.

A versatile dish for the family or for casual entertaining. The chili is also good without the cornmeal topping, served with corn bread alongside.

A pretty and refreshing composed salad that can be made using only one skillet.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

"At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank," writes Max J. Kalm of Westfield, New Jersey. "This version was so much better than the ones I’ve prepared. Would chef David Drake be willing to share his recipe?" The restaurant serves this entrée with a vegetable risotto. Mashed potatoes would also be a good side dish for the veal shanks.