It goes by many names, but regardless of what you call it, egg-in-a-hole is an easy, filling crowd-pleaser. With a sprinkle of cheese and the addition of asparagus and avocado, this classic dish gets a springy, sophisticated touch. More
Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese. More
A Vietnamese-style noodle salad with a fish sauce-based dressing, carrots, cucumbers, and shrimp. More
Anyone else love pesto as much as I do? This is an easy weeknight meal that can be thrown together quickly with just a few ingredients. More
Frittatas are one of those great dishes that work equally as well for breakfast, lunch, brunch or dinner. Much like an omelette, you can pick your fillings and make it all in one skillet (basically the ideal dish for this Skillet Suppers column) and it's a perfect time to enjoy frittatas with spring asparagus. More
This light, refreshing, simple dish combines some of my favorite ingredients: shrimp, feta and asparagus. (Anyone else love asparagus?) More
A one-skillet meal of chicken breast and mushrooms simmered in a curry-coconut broth with an herb salad. More
This quick-cooking recipe is made with Moroccan-style seasonings and harissa paste stirred into the chickpea mixture to add a little kick and depth to the dish. More
Sear the chicken to get the golden, flavorful skin, then brown the potatoes or whatever vegetable you're using. This recipe is great for any time of the year, especially this winter-to-spring transitional time. More
This nine-minute, quinoa-cooking method comes from Plenty, one of Yotam Ottolenghi's cookbooks. It has totally changed the way I think about cooking quinoa: simply cook the quinoa in boiling, well-salted water for exactly nine minutes. The result? Perfectly cooked quinoa every time. Seriously. More
Every time I cook with coconut milk, I chide myself for not doing it more. It's packed with flavor from the creaminess of the coconut milk and goes really well with seafood. This recipe uses both mussels and shrimp but you could also toss in some scallops or squid. The dish would be great spooned over rice noodles or rice, but dipping just bread itself is fantastic. More
When I was younger, my parents made a version of this recipe with cubes of lamb meat and rice, and I would make life difficult by picking out the green beans because I "didn't like them." We all have stories like that, right? Luckily, times have changed, and I can fully enjoy the dish and the delicious, healthy green beans. More
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour. More
It's shocking how easy and fast it is to make this rustic and hearty soup. Seriously, ask my sister. Even she said, "wow, that really took you no time at all." In addition to being quick to make, the soup is packed with kale and white beans for a healthy winter meal. More
Cooking thick chicken breasts can be tricky because it can be hard to know when they are finished cooking and it's easy to overcook them. Poaching them on top of tomato sauce is one easy way to avoid a dry piece of meat. Plus, the meat finishes cooking with all of the delicious flavors already in the pot, so you have an added flavor booster right there. More
I have a confession to make. And it's a pretty major fat kid one. Baked ziti was one of my favorite late night go-to dishes in college (read: drunk food). This easy skillet version topped with mozzarella and finished in the oven is an ode to that. More
Chicken and rice is a common combination that's seen in a variety of cuisines, each with its own twist. For this easy one-pot meal, this one is cooked until the chicken, broccoli and rice are tender. More
This dish is super simple to make but is packed with flavor from the mushrooms and the liquid they release, which is turned into a sauce with the addition of stock, lemon juice, and some butter to emulsify it. If you're feeling adventurous, try experimenting with a variety of mushrooms or adding greens like bok choy or kale. More
Whether you're already an avid home cook or someone just beginning their foray into the kitchen, this dish, flavored with cumin and crispy bits of pancetta, is perfect for a quick winter meal and to get you cooking—plus the leftovers are fantastic. More
This hearty North African dish is essentially the perfect brunch meal. Think crusty bread, or warm pitas, scooping up runny yolks mingling with a spicy tomato sauce. Throw some feta on top and it's basically my perfect meal, anytime of day. More
A one-pot soup with chicken, chard, and chickpeas, flavored with parmesan. More
Stir-fries are great, especially for weeknight meals, because you can cut up almost anything you have in your fridge and throw it in a wok or skillet. Here's one with healthy fall vegetables. More
Post-Thanksgiving, the need for greens and some lighter fare is dire. OK, so maybe this dish isn't totally light considering we're using pasta, but it's made with quinoa, so it definitely feels at least a little lighter. Plus, did you read the part about the greens? More
Depending on the size of the crowd at your place for Thanksgiving, a whole turkey might be too much (or it might not fit in your oven, if you live in some New York City apartments). Or maybe you just have a craving for Thanksgiving flavors in July. Who knows. An excellent option during these times is to make a hassle-free turkey dinner in a single skillet. More
Want a taste of New Orleans in your lentils dish? Add andouille sausage. More
@ErinKeene Ricotta salata or queso fresco would work, maybe even goat cheese. (And not a feta fan?!! we need to have a chat :) JK -- hope you enjoy it!)
Thank you for bringing that to our attention - all fixed!
@markwars You are so sweet and I'm so happy that you both enjoy the recipes! Hope dinner was wonderful!
Thanks!! So happy you guys enjoyed it!
@ashleyjo Great! I hope you enjoyed it!
Right? Cooking in a single skillet is so easy, plus one less pot clean! Love shrimp and will definitely to try to make it with that and whole wheat penne next time. Glad you guys enjoyed!
@markwars Thank you so much for the sweet comment, that makes me so happy! I hope you both enjoy it, and grilled chicken sounds like a perfect addition. And that's so great about the long distance running! Are you training for anything?
@rwoody Sorry about that, it doesn't. Hope you enjoy!
@lovelynorae yes you can use short-grain rice!
@iahawk89 You can definitely make it with breasts or thighs!
@NinaM And the broccoli didn't become mushy but it was on the softer side. If you prefer broccoli with more of a bite, then you can add it toward the end of the cooking process. And I'm definitely going to try it with tomatoes, thanks for the idea!
Hope you both enjoy!
@bpeders You can definitely make it in a dutch oven, but depending on the size, you might need to brown the chicken in batches so they don't overcrowd. Enjoy!
As for cooking with frozen fillets, the method above would probably work, esp if you finished it in the oven, but, if it were me, I would thaw the fish first to make sure that it cooks evenly and that the outside isn't finished before the middle. Thanks!
Thanks for noticing the missing butter in the ingredient list, just added it in!
So glad you enjoyed it! And great idea using the chicken thighs!
I totally agree. That's one of my favorite parts about this dish -- you never have to make it the same way twice! Enjoy!
Hi! So sorry about that, just added it in. Thanks!
That's a good question, it does seem silly, but I prefer the taste of whole canned tomatoes versus ones that have been crushed or diced. Some also say that crushed/diced tomatoes come from damaged tomatoes, but if you need to cut back on time or the taste doesn't bother you, then feel free to use crushed or diced ones instead! Hope you enjoy!
Unskinned eggplants bits! I don't mind the skin but feel free to remove it all or most of it if you don't like it.
I totally agree -- the spicier the better! Glad you liked it!
I totally agree -- the spicier the better! Glad you liked it!
Ooh that's a great idea. I love roasting asparagus and grape tomatoes with olive oil and chile flakes and then topping them with a fried egg (or maybe too). so good!
That's a brilliant idea for a column! Thanks guys, so excited!
Yasmin Fahr hasn't favorited a post yet.
I can see it now!