20 Delicious One-Pot Recipes to Rely On
Chicken and Biscuits in a Pot
The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.
Short Rib Stew
When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.
Yucatán Pork Stew with Ancho Chiles and Lime Juice
Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks and belly. Here she cooks the stew with pleasantly bitter ancho chiles.
Fettuccine Alfredo with Asparagus
Ready to go at a moment’s notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.
This chili comes together in just over an hour. If you want to pair it with a beer, we’d recommend a crisp, malty lager.
Cioppino with Mussels
Andrew Zimmern packs his version of cioppino, the classic Italian-American fish stew, with incredible tomato flavor and lots of succulent seafood.
Root Vegetable and Cauliflower Tagine with Parsley Yogurt
Tagines are incredibly versatile. This version is vegetarian—made with turnips, parsnips, sweet potatoes, cauliflower, and chickpeas—you could use winter squash, rutabaga, or hearty winter vegetables, too.
Thin Spaghetti with Tomatoes, Kalamata Olives, Feta, and Mint
For a weeknight when speed is key, whip up this one-pot pasta, packed with cherry tomatoes, briny olives, salty feta cheese, and fresh mint and oregano.
Lamb and Butternut Squash Tagine with Apricots
Savory lamb, salty olives, and ras el hanout (a North African spice blend of coriander, cumin, and warming spices) are balanced by sweet butternut squash, apricots, and a touch of honey in this dish.
Miso-Tofu Hot Pot with Ramen
A soothing hot pot is the perfect excuse to set out ingredients and casually dine at the table. Although this recipe can be executed at the stove, donabe hot pot is traditionally prepared on a portable burner at the table. Cook the tofu and vegetables first, then soak up the delicious broth with chewy ramen noodles as a second course.
Ginger Crispy Rice with Salmon and Bok Choy
Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the edge of the pot, or apply it precisely with a spoon.
Römertopf-Roasted Chicken and Root Vegetables
This is the most delicious, juiciest roast chicken we’ve ever made in the F&W kitchen. The simply seasoned bird, nestled in a bed of vegetables and topped with the soaked, steam-creating Römertopf lid, starts in a cold oven, which guarantees slow-cooked flavor. Uncover the pot during the last 20 minutes of cooking for extra-crispy skin.
Slow-Roasted Lamb Shoulder with Shallots and White Wine
Pre-salting the lamb (the longer the better) will deepen its flavor and increase moisture and tenderness in the meat. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens those long-cooked flavors.
Spicy Pot Roast with Oranges, Sweet Potatoes, and Calabrian Chile Gremolata
Whole orange segments and freshly squeezed orange juice and zest give this hearty winter braise a burst of fresh citrus flavor.
This hearty meal doesn't require a lot of prep time and hits the spot on a cool night.
Traditional pozole is made with a rich, long-simmered pork broth. Marcela Valladolid uses mushrooms to give that earthy heartiness that you expect from pozole, no meat needed.
Swiss Army Stew
Pretty much everything goes into one pot in this hearty stew recipe; a few hours later a meal ideal for the depths of winter emerges.
Chicken Tortellini Soup with Kale
Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes.
Classic Beef Chili
Fresh poblano and toasty ancho chile powder provides a gentle level of heat to this chili.
A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using the stock becomes the base of the chowder.