We're not quite deep into root vegetable season yet, but we do have plenty of chard to work with. Here, it appears in a 20 minute one-skillet vegetarian pasta flavored with lemon, sumac, garlic, and shallots.
Other than this replacing broccoli with kale, this is a basic chicken and rice dish that's spruced up with cumin and saffron for a hint of color and depth of flavor that helps to balance the natural bitterness of kale. A finishing touch of lemon brightens up the meal and you'll find that this is one of those recipes that fills your house with an inviting aroma from the basmati rice and saffron.
What do you do with leftover green beans, brussels sprouts, and turkey? Cook 'em up with some eggs for a quick and easy breakfast frittata!
Whether you're hosting a friendsgiving, tired of roast turkey, or happen to be one of those people who love cooking turkey year-round, these sloppy joe-style turkey tacos are packed with flavor from an impromptu mole-inspired sauce. Oh, and they come together in about ten minutes.
The inspiration for this week's recipe came from a major bout of food envy. We've all fallen prey to it: drooling over a plate at a neighboring table, eyes glued as they devour their incredibly delicious looking food, ignoring our companion and they nudge under the table as if to say, "Get it together!" I'm not alone in this, right?
Don't scoff at the idea of a skillet cassoulet that's done in 30 minutes. We've managed it before, and we'll surely do it again—after all, this column is dedicated to reinventing classics to cut down on time without detracting from flavor. Here, beans, sausage, and pork tenderloin combine in a rich, garlicky stew with a crisp breadcrumb crust.
This quick and easy one-pot meal delivers a hearty serving of kale and pumpkin over farfalle, tied together with a generous topping of nutty Parmesan cheese.
Inspired by an appetizer that I wanted to make into a full dinner, this easy one-pot mussel recipe is colorful and filling.
A super simple brussels sprout and shallot has served with seared scallops. It comes together with a single skillet in about 20 minutes.
This slightly unorthodox take on chili is quick, healthy, and vegan. It gets substance from butternut squash, peppers, and black beans, while dried oregano, cumin, and chipotles in adobo add flavor and heat.
On their own, hash browns aren't much to look at, but stir in some nutrient-packed chard and top it with a healthy protein like steamed fish, and you've got yourself a delicious one-pot, weeknight meal in 20 minutes—hard to beat, right?
Creamy, unctuous, and utterly comforting, a traditional bolognese sauce typically takes around three hours to make, allowing the flavorful liquids to concentrate and envelop the ground meat to make that rich sauce we all love. Outside of the Italian countryside and professional kitchens, weeknight meals are not conducive to three hours of simmering, so we're going to fast track the process, creating a riff on the classic sauce that still maintains its delicious flavor.
A fifteen minute meal with buckwheat noodles, seaweed, and shrimp gets flavor from soy sauce, mirin, sesame oil, and sriracha.
Using carbonara as the starting point, this recipe adds in a bit of crispy kale to round out the meal, all with nothing more than a skillet and a bowl. Before you get all huffy and puffy about this not being a traditional carbonara, let me just say it outright: this is not your traditional Italian carbonara. But the result is a creamy, delicious, one-pot dish that's perfect for a weeknight dinner—the proof is in the pasta.
Despite their casual appearance, great tacos can be a pretty involved and messy affair to make. You've got to marinate and grill the meat. You've got to cook the toppings. You've even got to get a pan out to heat the tortillas before you can put it all together. It's enough to push tacos out of weeknight meal territory for me. I couldn't help but wonder if there was a way to pack all that flavor into a taco using only a single skillet.
Tender eggplant slices slow cooked until deeply browned, served in a rich tomato sauce with feta cheese and parsley.
Cioppino is an easy summer classic—it comes together quickly, has a ton of flavor, and feels like an adventure as you uncover different bites of seafood lurking in the tomato broth.
Chicken adds protein and body to this French summer classic of tomatoes, eggplant, and zucchini. The quick one pot meal gets an untraditional twist from a garnish of fresh corn and a sprinkle of basil.
Pan-seared pork chops served with spinach and a rich, sweet peach sauce make up this simple, seasonal one-pot meal.
This summery recipe has a lot of depth of flavor for such a quick-cooking dish, plus, it's fast, easy, healthy, and can all be made in one pot with minimal effort in about 20 minutes.
Say goodbye to bland, dry turkey burgers and hello to this cheesy, herby version, dressed with caramelized shallots, Dijon mustard, and arugula.
This simple and inexpensive dish gets its flavor from spicy Italian sausage, along with color and nutrients from spinach.
In addition to embracing light and healthy fish, this recipe takes advantage of fresh summer vegetables in the form of a simple charred corn salad.
Prosciutto, mozzarella, tomatoes, and arugula come together for a crisp, light pizza dinner. This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
The do-it-yourself style of fajitas makes them an easy hosting dish—just serve them right out of the skillet with the accompaniments on the side. I like to top my tortillas with avocado slices (or guacamole), cheese, and a tomato or corn salsa, but the garnish and topping possibilities are endless.
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