One-Pot Meals

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Partially freeze the short ribs before you slice to get really thin cuts.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

If you can't find sablefish, swap in lox, NBD.

Having a ton of people over? Here's your dinner plan.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

This recipe makes two white pizzas, but it can be easily halved.

No tough strips of dry meat here.

If you have a wok, gold star goes to you! Use it!

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

Instead of chicken, this curry recipe is really good with boneless pork chops. Cut into ½" pieces and proceed as written. Check out step-by-step photos here.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

Sauerkraut is our new secret flavoring weapon. It adds a little bit of acid and funk, and this chicken pot pie recipe proves there are so many other uses for it than a hot dog topping. Check out step-by-step photos here.