7 One-Pot Dinners to Make Now

© Christina Holmes

By Julia Heffelfinger Posted October 19, 2016

Turns out all you need to make an epic dinner 
is a single pot. From a Korean short rib stew to 
a next-level baked pasta, here are the best all-in-one meals from our favorite new cookbooks.

Cooking for Jeffrey

Ina Garten, known for elegant, no-fuss recipes, compiles her husband’s favorites, from Friday-night roast chicken (a running joke on her TV show) to the prosciutto-and-Camembert tartines they first tried in Paris.

1. Crusty Baked Shells & Cauliflower

Food & Wine: Crusty Baked Shells and Cauliflower

© Christina Holmes

Even sautéed cauliflower 
feels decadent in this cheesy-crunchy baked pasta with capers and lemon zest. Be careful not to overcook 
your pasta, as it will continue 
to soften in the oven.

The Good Fork Cookbook

Chef Sohui Kim’s 
first restaurant in Brooklyn was hit hard by Hurricane Sandy. She combines her stories 
of perseverance 
with the Korean recipes 
that endured.

2. Soy-Braised Short Ribs

Food & Wine: Soy-Braised Short Ribs

© Christina Holmes

A sophisticated take on the traditional Korean short rib dish kalbi jim. Braising the short 
ribs slowly in red wine, instead of boiling them, adds depth to 
the ginger-soy broth and helps tenderize the meat.

3. Silken Tofu Stew

Tofu and runny egg yolks add luscious, creamy texture to this complex, spicy Korean stew. All kinds of seafood work well here, so use whatever is fresh and looks best, like clams, lump crabmeat or even cubes of firm white fish.

Taste of Persia

The Persian Empire spanned from Iran to Georgia. Naomi Duguid’s culinary pilgrimages throughout the region yielded must-try recipes like saffron-tinted dumplings and hearty spiced stews.

4. Persian Split Pea and Rice Soup with Lamb Meatballs

Food & Wine: Persian Split Pea and Rice Soup with Lamb Meatballs

© Christina Holmes

This bright, herbaceous porridge, called ash, is a staple of Persian home cooking. It can 
be made days in advance and reheated beautifully; simply swirl in the pomegranate molasses and let the tiny lamb meatballs simmer for 10 minutes before serving.

Deep Run Roots

In this 576-page ode to Deep Run, North Carolina, TV chef Vivian Howard overdelivers 
on the comfort food of her Southern home with drippy, crunchy, tangy dishes for every season.

5. Clam-and-Oyster Pan Roast

Food & Wine: Clam-and-Oyster Pan Roast

© Christina Holmes

Steamed clams meet New Orleans creamed oysters for a dish that’s hearty but not heavy. The winter greens in the aromatic broth make it a full meal.

6. Lentil Soup with Apple and Bacon

This pleasantly sweet-and-tangy lentil soup gets a little wake-up from the addition of diced Granny Smith apple right before serving. Howard also likes to swirl in fresh buttermilk to brighten up the rich lentils and bacon.

Small Victories

For Julia Turshen, learning to cook is about celebrating the “aha” moments. She shares those epiphanies along with craveable recipes for everything from spicy chilaquiles 
to chocolate cake.

7. Brisket with Apricots and Prunes

Food & Wine: Brisket with Apricots and Prunes

© Christina Holmes

To keep the meat moist in the dry heat of the oven, Julia 
Turshen covers it with a damp piece of crumpled parchment. “In this case, a wet blanket is 
a good thing!” she says.

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