Creamy Tuna Noodle Cazuela
Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original.
Roast Chicken with Butternut Squash
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.
Sausage-and-Potato Pan Roast
For the perfect cold-weather weeknight dinner, Food & Wine's Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon before serving.
Roasted Chicken Legs with Potatoes and Kale
For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.
Chicken and Bulgur Salad with Corn
Bulgur makes a hearty base for a salad. Here, it’s tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for an ideal summer meal.
Curried Eggplant with Chickpeas and Spinach
Canned chickpeas are often used in salads or hummus, but Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vegetarian main course.
One-Pan Chicken, Sausage and Sage Bake
“The dish is so simple,” says Nigella Lawson. “Just add one or two lemons if you like—it doesn’t matter. I put sage in some days, but other days I use thyme or parsley.”
Baked Pork Chops with Swiss Chard
You can use either green or red Swiss chard for this dish. You’ll want to rinse the leaves thoroughly before cooking, but don’t dry them. The moisture will help keep the chard from drying out during cooking.
Curried-Chicken and Vegetable Pan Roast
“Chicken might be my overall favorite meat for feeding a crowd,” Kristin Kimball says. She sometimes roasts it with Indian spices she picks up on her biannual trips to Manhattan—like the curry in this one-pan recipe of yogurt-marinated chicken with butternut squash and brussels sprouts.
Bay Scallop Pan Roast
F&W’s Marcia Kiesel vastly prefers sweet and fresh bay scallops to the slightly precooked calico scallops generally sold in supermarkets.
Pan-Roasted Cornish Hens with Calvados and Apples
“I got this recipe from an ancient French farmhouse cookbook and have tweaked it over the years,” says Andrew Zimmern. “I make this dish all during the cold-weather months, which include everything but July here in Minnesota.”
Chilaquiles-Style Roasted Chicken Legs
Chilaquiles is a baked Mexican dish that’s often made with leftover shredded chicken, tortilla strips and cheese. In her more substantial and refined version, Grace Parisi bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips.
Seafood Pan Roast
With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. “As a kid, I thought shrimp scampi was the height of sophistication,” Grace says. “I’ve taken it several steps higher by adding lobster, oysters and scallops.”
Chicken Breasts with Anchovy-Basil Pan Sauce
Pairing Suggestion: F&W’s Marcia Kiesel created this basil-flecked chicken recipe as a partner for Soave, the lightly herbal white wine of Italy’s Veneto region. Five top Soaves to seek are Suavia, Pieropan, Pra, Inama and Tedeschi.
Escarole-Stuffed Seared Trout
This one-skillet dish has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.
Cheesy Mixed Pasta Casserole with Mushrooms
Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.
Creamy Shrimp Casserole with Buttery Crumbs
Chicken-Chili Tamale Pie
This chicken chili tamale pie recipe combines two Southern comfort foods in one dish: the spicy corn and chicken chili is topped with buttery and cheesy corn bread.
Tomato, Chard and Gruyère Casserole
This giant Provençal casserole is called a panade. It’s a gooey, crispy meal-in-one.
Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini
Dave Matthews loves making this casserole, layered with roasted zucchini, mushrooms, tomato sauce, feta and provolone. It’s his version of the Croatian moussaka in the classic Moosewood Cookbook.
Pasta with Smothered Broccoli Rabe and Olives
Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert’s adaptation, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives and meaty anchovies, then folds the mixture into boiled pasta and bakes it.
Wild Mushroom Lasagna
In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.
Casserole-Baked Halibut with Leeks and Carrots
“Halibut is one fish that roasts up really nicely,” says Melissa Perello, who cooks the firm-fleshed fish on top of vegetables in a casserole. Because this dish is so simple and ingredient-driven, be sure to make it with the very best olive oil.
Southern Baked Chicken Casserole
This is a slightly modernized take on the very traditional Southern chicken casserole Jennifer Nettles’s mother likes to make. The recipe swaps out the usual canned cream of chicken soup in favor of a quick white sauce. A dash of hot sauce is the perfect finish.
Brined Roast Chicken with Olive Bread Panzanella
This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices. The bread turns custardy on the inside and crunchy on the outside.
Mixed Pantry Pan Roast
This one-pan supper combines a number of standard shelf-stable pantry staples, like sun-dried tomatoes, tinned sardines and hearts of palm, in a delicious all-in-one meal.