One-Pot Meals

This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.

This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.

This is a weeknight pantry curry that comes together in the time it takes to boil water for the rice noodles. Fast!

Pantry pasta at its best.

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup.

Plus mayo bread, because we can.

We're topping all of our braises with bacon from now on.

Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.

A punch fish stew with scallops and mussels and all the good things.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

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.

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.

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.