One Pan
46 recipes
Menemen
Turkish eggs stirred loosely into softened green peppers and cooked-down tomato until just set. It is served in the pan it was made in, soft and loose rather than firmly scrambled.
Jollof Rice with Chicken
Long-grain rice cooked down in a blended base of red pepper, tomato, and Scotch bonnet with browned chicken on top, steamed until the grains separate and the bottom layer takes on a smoky edge.
Jeera Aloo Cumin Potatoes
Boiled potato cubes tossed in cumin seeds bloomed in hot oil with turmeric and green chile, pan-fried until the edges crisp and finished with amchur and lemon. Dry-textured, meant to go alongside dal and roti.
Harira Chickpea and Lentil Soup
A tomato-based Moroccan soup of chickpeas and brown lentils spiced with ginger, cinnamon and turmeric, thickened at the end with a flour-and-water slurry that gives it a velvety body.
Greek Baked Fish Plaki
White fish fillets baked under a slow-cooked tomato, onion and olive oil sauce with oregano and lemon. The sauce reduces around the fish so it needs no thickener.
Gambas al Ajillo
Shrimp cooked fast in olive oil infused with sliced garlic and dried chile, then deglazed with dry sherry. The oil doubles as the sauce, so serve it with bread or rice to catch it.
Filipino Chicken Adobo
Bone-in chicken thighs braised in cane vinegar, soy sauce, garlic, and bay leaves until the sauce reduces to a dark, tangy glaze. A pantry braise that tastes even better the day after.
Ethiopian Misir Wot
Red lentils cooked down with berbere and onions caramelized dry before any oil goes in, which is what gives the stew its body. Thick, deeply red, and cheap to make.
Ethiopian Gomen Collard Greens
Collard greens stewed down with onion, garlic, ginger and green chile until silky and barely wet, warmed with a little cardamom. Cooked in oil rather than spiced butter, so it stays vegan.
Ethiopian Firfir
Torn injera folded into a berbere, onion, and tomato sauce until the bread swells and softens. A fasting-style version made with oil rather than spiced butter, sharp with chili and warm with ginger.
Doenjang Jjigae
A fast Korean stew of fermented soybean paste with potato, zucchini, tofu, and green chile in a kelp and shiitake broth. Deeply savory and salty, built to be eaten with rice.
Creamed Spinach
Chopped spinach folded into a nutmeg-scented bechamel and cooked down until it holds its shape on a spoon. Squeezing the spinach dry is what keeps it thick instead of soupy.
Congee with Ginger and Scallion
Rice simmered far past done in ten times its volume of water until the grains collapse into a thick, savory porridge, scented with ginger and finished at the table.
Cioppino Seafood Stew
A tomato and white wine broth built on fennel, garlic, and chile, then used to cook clams, mussels, white fish, and shrimp in stages so each one comes out just done.
Chile Lime Pepitas
Hulled pumpkin seeds toasted in a skillet until they puff and pop, then tossed off the heat with lime juice, ancho chile and salt so the seasoning dries onto them.
Chilaquiles Verdes
Tortilla chips folded into fried tomatillo salsa for barely a minute, so the edges soften while the centers keep their crunch. Finished with crema, queso fresco, and raw onion.
Chickpea and Apricot Tagine
Dried chickpeas simmered slowly with ras el hanout and saffron, then finished with dried apricots, preserved lemon, and green olives. Sweet, sour, and salty in a single pot.
Che Chuoi Banana Coconut Pudding
Ripe bananas simmered in sweetened coconut milk with tapioca pearls until the pearls turn clear and the liquid thickens. Served warm with toasted peanuts and sesame for crunch.
Chana Masala
Chickpeas simmered in a deeply cooked tomato-onion masala with ginger, garam masala, and amchur for a sour finish. Canned chickpeas keep it on a weeknight timeline.
Cast Iron Steak with Pan Sauce
Ribeyes seared hard in cast iron and rested while the browned bits in the pan become a shallot and red wine sauce finished with cold butter. The sauce comes together in the time the steak rests.
Caribbean Rice and Peas
Long-grain rice steamed in coconut milk with kidney beans, thyme, scallion and allspice. A whole Scotch bonnet rides on top for perfume, left unpierced so its heat stays out of the pot.
Brigadeiros
Brazilian party candies of condensed milk and cocoa cooked down in one pan until the mixture pulls from the bottom, then cooled, rolled into balls, and coated in chocolate sprinkles.