Photography: Johnny Miller1 of 13
One Is the Easiest Number
How gorgeous are the colors of this beet hash? The entire meal can be prepared in as little as 30 minutes -- and all in one pan! Be sure to look for beets with the greens still attached, as these are delicious sautéed with a little garlic and olive oil.
Photography: David Malosh2 of 13
Winner, Winner, Chicken Dinner
Please your palate with a mix of flavors and textures: chicken, couscous, bacon, and corn are all braised in milk for a silky finish. Arugula adds welcome color and crispness. And -- of course -- the whole thing is whipped up in one single vessel!
Photography: Marcus Nilsson3 of 13
Our Ultimate One-Pot Wonder
This one's our favorite (and a fan favorite, too!), but you won’t believe how easy and amazing it is till you try it: Cook linguine in water with tomato, basil, and garlic thrown right in the same pot. Let the water boil away, and you have pasta in a delectable sauce. Like magic!
Photography: Christina Holmes4 of 13
Who can resist a heaping bowl of macaroni and cheese? Not us, especially when it's this easy to cook -- and to serve. Make the dish your own with personalized toppings, like bacon and gouda, spring vegetables and goat cheese, or mushrooms and fontina.
Photography: Christina Holmes5 of 13
Prep and assemble this dish up to a day in advance, then cover with foil and refrigerate. Leave it covered and pop it into the oven, following the regular directions but adding 5 to 10 minutes to the initial baking time.
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Another Way to Cook the "Other White Meat"
Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won’t quibble with that. But this recipe, prepared in a roasting pan, is one deliciously simple variation on the theme.
Photography: Christina Holmes7 of 13
The Fruits of Your Labor
Photography: Hector Sanchez8 of 13
This shrimp and orzo recipe is as simple as it is delectable. Not enough time to thaw shrimp in the fridge overnight? Put them in a colander, then run cold water over them until they thaw. It should take 5 to 10 minutes.
Photography: Christina Holmes9 of 13
Meet the Uber-Cookie
We don't need to say much about this tantalizingly tasty skillet chocolate chip cookie. The fact that you can serve it right out of the pan is just an added bonus. Go on, dig in!
Photography: Romulo Yanes10 of 13
Wok This Way
Stir-fry anything and it's bound to taste out-of-this-world. Our recipe makes things totally stress-free. In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don’t stack the meat in the pan, and make sure the pan and oil are nice and hot before you add the chicken.
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Photography: Christina Holmes11 of 13
You Say Tomato, I Say Delicious
Photography: Con Poulos12 of 13
Your New Go-To Soup
Photography: Christina Holmes13 of 13
The Champion of Chili
In the Lone Star State, chili is serious business, and the source of much debate. One thing the locals agree on: A bowl of hearty, spicy “Texas Red” is made with beef, and -- most importantly -- it should never contain beans. After trying this recipe, we understand why Texans are so serious about their chili.
For all these recipes and many, many more, order our ONE POT book today!