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Summary
Summary
NEW YORK TIMES BESTSELLER * 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet--one-everything!--recipes from the star food writer and bestselling author of Dinner in French .
ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine
Melissa Clark brings her home cook's expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.
Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too--from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake.
These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly--with as little clean-up as possible.
Author Notes
Melissa Clark is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR The Splendid Table, The Leonard Lopate Show. Melissa earned an MFA in writing from Columbia. (Publisher Provided)
Reviews (2)
Publisher's Weekly Review
New York Times food columnist Clark (Dinner in French) calls upon her decades of "recipe streamlining" in this excellent guide to weeknight cooking. Guided by two questions--"Is there a way I could make this recipe easier, faster, and tastier? And what's the minimum number of pots, pans, and dishes I need to dirty to get there?"--Clark offers a pared-down approach to making dinner. A recipe for sag paneer simmers a mix of baby greens in the same Dutch oven as the cheese, while Clark's Instant Pot chicken and dumplings deploys packaged gnocchi. Sheet pans get a workout, using the method of adding various elements in stages: coriander, cumin, and fennel seeds, for instance, get dry-toasted on the pan first to release the "fragrance and flavor" for her spiced brussels sprouts. Many recipes riff on familiar dishes like tuna casserole--here done in a saute pan with spaghetti, garlic, capers, and tomatoes--and creations from other culinary minds and restaurants including New York City's Charlie Bird (whose farro salad is a favorite of Ina Garten's). Occasional veg-friendly "upgrades" offer meat replacements, such as doubling the greens in a crispy spicy lamb dish with avocado, while a tempting selection of one-bowl cakes--including an appealingly simple blueberry coffee cake--round out Clark's tasty affair. Busy home cooks shouldn't miss this smart collection. (Sept.)
Library Journal Review
New York Times food columnist Clark follows her best-selling Dinner in French with 100 recipes designed to cook entirely in one pot, pan, or dish, in under one hour. These weeknight-friendly dishes are grouped in chapters according to the way they're prepared (skillet; Dutch oven; sheet pan; soup pot; Instant Pot). Readers will find fresh takes on soups and stews, pasta bakes, and plenty of roasted meat and vegetables. Clark also includes blueprint recipes for side dish favorites such as green salad, rice, couscous, and polenta. About half of the recipes are vegetarian, and some offer vegan variations. Clark builds flexibility into her recipes by suggesting substitutions for spices, herbs, vegetables, and cuts of meat. The laid-back dishes featuring roasted or baked fish will have particular appeal for home cooks who might normally be intimidated by preparing seafood. VERDICT As always, Clark has home cooks in mind with this collection of streamlined, crowd-pleasing recipes; perfect for beginning cooks and readers looking to build a repertoire of sure-fire dinner options.--Kelsy Peterson
Excerpts
Excerpts
Introduction There's nothing that makes me appreciate the streamlined ease of a one-pan meal more than watching a professional chef at work. The first time I stepped into a restaurant kitchen to observe the cooks, it was at a popular, cavernous restaurant called An American Place in New York City, where I had a college job as a coat checker. Sometimes, on a warmish night when coats were sparse but the dining room was crowded, I'd slip into the kitchen to take in the drama. There was all of the exciting bustle and energy you'd imagine, but what riveted me most was the elaborate choreography the cooking entailed, completely different from anything I'd seen done at home. To make one menu item, a chef might use three separate pans, two bowls, and an array of plastic squeeze bottles. There'd be a skillet for sautéing the salmon fillet, an oval sizzle platter to crisp the skin, another skillet to brown the accompanying sugar snap peas. In one bowl, pea shoots would be tossed with a couple of squirts from various squeeze bottles; in another, a sauce was reheated over a bain-marie. Scurrying in the background were the dishwashers who cleaned up every greasy pan, dirty spatula, and sticky bottle. Without them easing the flow, the chefs would have sweat even more profusely than they already did. The whole thing made me understand why many recipes in chefs' cookbooks were such a pain to make in my home kitchen. Chefs don't care about using every pot and pan in the house, because they don't have to think about having them pile up in the sink; they have dozens of pots and pans . . . and people to clean them. I took this lesson with me when I became a food writer and started coauthoring cookbooks with celebrity chefs. Could I translate what they did in a professional kitchen using half a dozen pots, pans, and bowls into a recipe that would work just as well at home using one or two? That was where my obsession with recipe streamlining began. And it continues to this day, now that I'm a food reporter and recipe columnist for The New York Times . My job is to create recipes home cooks want to add to their repertoire. And for every single recipe I develop, whether for a cookbook or for my Good Appetite column at the paper, I deconstruct the process. Is there a way I could make this recipe easier, faster, and tastier? And what's the minimum number of pots, pans, and dishes I need to dirty to get here? It's a discipline that has slowly solidified into a less-is-more philosophy--less work, less mess, more flavor. This book of one-pan recipes is the culmination of it all. The recipes are simple but not simplistic, with complex, layered flavors that you can achieve with minimal stress. Along with reducing the number of pots and pans all the way down to one, I've also limited the number of utensils and bowls. It's not just for the sake of cleanup, it's also for convenience and flow while cooking. It's just easier to use the same bowl in which you mixed your vegetables to whip up the salad dressing, without having to stop and wash it in between. I've applied this same spirit of paring down to techniques as well. Case in point: where I can get away with not browning every side of every piece of chicken for a stew or a braise, I don't. In the Cheater's Chicken and Dumplings on page 233, I brown only as many chicken pieces as can fit in one layer in the Instant Pot at once. This browning builds up enough fond (those umami-rich bits on the bottom of the pan) to flavor the sauce, without you having to stand over the splattering pan to sear each piece. Shortcuts like this mean that the majority of the recipes in this book are weeknight friendly--the kinds of meals you can start thinking about at 6:00 p.m. and have on the table by 7:00 p.m. But they're also weekend delicious, out-of-theordinary dishes you'd be proud to serve to guests. Even though I'm a thoroughly committed omnivore, almost half of the recipes in this book are meatless. And many of the ones that do contain meat use a lot less of it than others of their kind. Plus, for every dish in which it will work without diminishing the flavors, I've included a vegan variation. I've been eating less meat in this ecologically fragile moment, and these recipes reflect that shift. Finally, a note on the number of servings in these recipes. For this book, the yield is necessarily dictated by the size of the pot or pan: the larger the vessel, the more people you can feed from it. Big, deep pots like Dutch ovens and soup pots can hold more servings than shallow sheet pans and skillets (depending on the recipe). Therefore, it follows that sheet pan recipes tend to feed only 2 to 4 people, whereas something cooked in a soup pot may feed 6 to 8. Of course, if you're hankering for one of the sheet pan recipes--maybe the Roasted Chicken "Tagine" with Dates, Olives, and Lemon on page 24--but looking to feed more than 3 or 4, you can always break the one-pan rule, double the ingredient amounts, and cook it all on two sheet pans. (Isn't every rule made to be broken?) Just keep in mind that having two pans in the oven rather than one might delay browning, so you may have to add a few extra minutes to the cook time. Or you can try bumping up the heat by 25 degrees to encourage caramelization. Running the pans under the broiler at the end can brown things up, too. Just keep an eye on everything and make adjustments as you go. The recipes here are guides, meant to be followed but only up to a point. After all, you know your tastes and preferences, and your kitchen and kitchen equipment, better than I do. Trust your senses, trust your gut, and don't be afraid to experiment. Even if you do occasionally get something wrong, most of the time you'll get it deliciously right. And in either case, you won't have a pile of dishes in the sink when you're done. Excerpted from Dinner in One: Exceptional and Easy One-Pan Meals: a Cookbook by Melissa Clark All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
Introduction | p. 12 |
Sheet Pans | p. 19 |
Crispy Lemon Chicken with Potatoes. Oregano, and Capers | p. 20 |
Tarragon Chicken with Carameiized Onions and Butternut Squash | p. 23 |
Roasted Chicken "Tagine" with Dates, Olives, and Lemon | p. 24 |
Sheet Pan Thanksgiving: Roast Turkey Breast, Maple-Glazed Sweet Potatoes, and Brussels Sprouts | p. 27 |
Meatball Sub Sandwiches on Garlic Bread | p. 28 |
Garlicky Pork Chops with Cauliflower and Pomegranate | p. 33 |
Full English Breakfast | p. 34 |
Sausage Bake with Crunchy Potatoes, Red Cabbage, and Caraway | p. 36 |
Tahini Roasted Cod with Asparagus and Thyme | p. 37 |
Miso-Glazed Salmon with Roasted Sugar Snap Peas | p. 40 |
Crispy Sausage-Stuffed Mushrooms with Broccolini and Cherry Tomatoes | p. 42 |
Stuffed Portobellos with Creamy, Lemony Chickpeas | p. 43 |
Baked Lemony Feta with Tomatoes and Sweet Peppers | p. 46 |
Roasted Cauliflower and Potatoes with Harissa, Yogurt, and Toasted Almonds | p. 49 |
Caramelized Carrots with Pancetta, Olives, and Crispy Parmesan | p. 50 |
Spiced Brussels Sprouts with Paneer and Tangy Lime Dressing | p. 54 |
Glazed Tofu with Sweet Potatoes and Silky Red Peppers | p. 56 |
Chile Crisp Tofu with Blistered Kale | p. 58 |
Skillets | p. 60 |
Creamy Peanut Chicken with Charred Snow Peas | p. 63 |
Spiced Pork Chops with Buttery Peas, Radishes, and Mint | p. 64 |
Cheesy Meatball Farm with Spinach | p. 66 |
Spicy Turkey Larb with Soft Herbs and Lettuces | p. 70 |
Crispy, Spicy Lamb with Greens and Avocado | p. 72 |
Green Shakshuka with Avocado, Chile, and Feta | p. 73 |
Spicy Stir-Fried Pork with Green Beans and Tomatoes | p. 77 |
Seared Miso-Sesame Shrimp and Asparagus | p. 79 |
Crispy Thai Omelet (Kai Jeow) with Stir-Fried Cabbage and Herbs | p. 80 |
Parmesan White Beans and Kale with Crunchy, Garlicky Bread Crumbs | p. 82 |
Farro with Spicy Sausage and Apple Cider | p. 84 |
Farro with Crispy Spiced Chickpeas, Tomatoes, and Leeks | p. 85 |
Eggplant Rice Pilaf with Feta, Lemon, and Mint | p. 88 |
Crispy Kimchi Fried Rice with Scrambled Eggs and Scallions | p. 90 |
Fried Chickpeas and Scrambled Eggs with Garlicky Greens and Spicy Yogurt | p. 93 |
Crunchy Peanut-Crusted Tofu with Asparagus | p. 94 |
Beets and Greens Phyllo Pie with Feta | p. 96 |
Tartiflette with Bitter Lettuces and Pear Salad | p. 100 |
One-Pot Pastas & Noodles | p. 105 |
Cheesy Baked Pasta with Tomato, Sausage, and Ricotta | p. 106 |
Cheesy, Peppery Spaghetti with Asparagus | p. 110 |
Bacon and Egg Spaghetti with Greens and Herbs | p. 111 |
Spaghetti with Tuna, Capers, and Cherry Tomatoes | p. 114 |
Cavatelli with Butternut Squash, Ricotta, and Rosemary Brown Butter | p. 117 |
Lemony Orecchiette with Chickpeas. Chile, and Arugula | p. 118 |
Orzo with Zucchini, Feta, and Dill | p. 119 |
Creamy Goat Cheese Pasta with Burst Cherry Tomatoes and Olives | p. 121 |
Pasta with Garlicky Broccoli Rabe, Lemon Zest, and Mozzarella | p. 122 |
Skillet Shrimp Scampi with Orzo and Tomatoes | p. 125 |
Spiced Pearl Couscous with Jammy Eggplant and Tomatoes | p. 126 |
Gingery Coconut Noodles with Shrimp and Greens | p. 128 |
Crispy Chile-Glazed Tofu with Soba Noodles | p. 130 |
Dutch Ovens | p. 132 |
Tender Chicken in a Pot with Pearl Couscous, Lemon, and Mint | p. 135 |
Cumin-y Chicken and Rice with Peppers and Peas | p. 137 |
Crispy Chicken Thighs with Puttanesca Green Beans | p. 140 |
Turkey and Bean Tamale Pie | p. 143 |
Wine-Braised Mushrooms and Gnocchi | p. 145 |
Roasted Tuna with Brown Butter Corn, Tomatoes, and Chile | p. 146 |
Saag Paneer | p. 149 |
The Easiest Rice and Beans with Quick Pickled Jalapeños | p. 152 |
Casseroles | p. 155 |
Garlicky Chicken with Sugar Snap Peas, Pecorino, and Lemon | p. 156 |
Lemony Baked Rice with Artichokes, White Beans, and Caramelized Leeks | p. 158 |
Roasted Cod with Buttery Potatoes and Anchovy | p. 159 |
Roasted Salmon Salad with Limes and Chiles | p. 161 |
Creamy Corn and Polenta Bake with Blue Cheese | p. 162 |
Roasted Mushrooms with Crispy Polenta and Parmesan | p. 165 |
Puffy Spoonbread with Com, Crab, and Roasted Red Peppers | p. 166 |
Cheddar Souffle with Prosciutto and Arugula | p. 169 |
Savory Bread Pudding with Asparagus, Pesto, and Gruyère | p. 170 |
Acorn Squash with Taleggio, Honey, and Aleppo Almonds | p. 172 |
Roasted Carrots and Beets with Smoked Mozzarella, Dill, and Crispy Bread Crumbs | p. 176 |