This recipe is essentially a twist on shakshuka, a perfect brunch/dinner/any-time-of-day dish that involves poaching eggs in a spiced tomato sauce, typically filled with an assortment of peppers. I decided to bulk it up by adding lentils to make a heartier, stew-like consistency and swirl in kale at the end of the cooking process for added greens. I finish the eggs under the broiler so they set quickly, crisping up the kale in the process.
This quick skillet pizza calls for a pre-made crust or flatbread that's topped with sautéed broccolini, mushrooms, and cheese. It's a flexible, simple stovetop dinner that'll be at your table in just 20 minutes.
I'm sure you've all heard the endless chatter about how good kale is for you and that it's the new trendy 'it' food, which is all probably true; it's just not the reason I love it. It's an incredibly versatile and hardy green that can be manipulated in countless ways. Here, it's combined with butternut squash, baked eggs, and toasted pumpkin seeds for a hearty one-pot dinner that'll hit the table in just 20 minutes.
Creamy, rich, and nutty, cold sesame noodles are a fantastic comfort food for cold, winter days or curing your Sunday-evening blues. It doesn't hurt that this dish also comes together in about 20 minutes and requires minimal shopping if you've already got the basic Asian condiments in your fridge.
You might not think that you can be satisfied with just vegetables for dinner, but between the pistachios, various root vegetables and greens, and creamy ricotta, this dish is actually quite filling.
I first became obsessed with tortilla soup while living in LA. I loved the textural components of the dish—crunchy tortilla strips, creamy avocado, tangy cheese, the smooth silkiness of puréed chilies and tomato—and ate it for lunch almost every day. Here's how to get the same results, with just a single pot and 20 minutes.
Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet.
Bouillabaisse is a classic southern French seafood stew flavored with tomatoes, saffron, and fennel, served with a garlicky mayonnaise-like sauce. Could we make these flavors work with chicken and cut the cooking time down to under half an hour, start to finish?
Quinoa, chickpeas, and shrimp are flavored with harissa and topped with crunchy cucumbers. Finished with some lemon and cilantro, it makes a quick and easy meal that comes together in less than 30 minutes, with minimal prep work to boot.
Light, fluffy couscous forms the base of this quick and easy one-pot meal topped with shredded chicken, orange segments, feta cheese, and almonds.
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.
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