One-Pot Meals

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Just about the most approachable at-home fish cooking method there is.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

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.