If you love warm meals but hate doing dishes, chances are that you’re a fan of one-pot cooking (I certainly am). There’s something soothing about building a meal, layer by layer, in a large, heavy-bottomed pan that has seen you through good times and bad. Usually, the method is simple and formulaic: start with a glug or two of oil, soften some alliums, add meat or vegetables or grains or legumes, then top with broth or water. Using this guide, you’ll often end up with something in the soup, stew, or chili family: filling, delicious, and spoonable. All in all, something great.
What are your favorite tips and tricks for reducing dishes? Clean as you go? One-pot wonders? Share your secrets in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).