The Best of Fine Cooking - One-Pot Meals 2017

Slow-Cooker Secrets

the
best

One Pot Meals-of

CFEoaoosmydfsort

Soups &
Stews

Your Family
Will Love

New Ideas

for Cast-
Iron

Cooking

SUPER-
SIMPLE

PSAHNEET

dinners

one-pot meals 2017 Tangy
Chicken with
Preserved
Lemons,
Olives, and
Vegetables,
p. 54

Memorable meals and moments.
Season after season.

SAVOR LIFE

Paris London Barcelona Tokyo Cape Town Copenhagen Charleston lecreuset.com

THE contents
BEST WINTER 2017, NO. 117

OMnee-aPlsotOF 18 flash in the pan
30 at a simmer
44 oven-ready
60 comfort food
74 low and slow

p. 70 p. 43 p. 76

Roasted Chicken Thighs,
Baby Potatoes, and
Tomatoes with Olives
and Mint, p. 56

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FINECOOKING.COM 3

CONTENTS

87 88
90
Firm, ripe b
87 sautéed in
infused cara
93 and then s
18087 over vanilla ic
this treat wil
licking the

D E PA RT M E N TS 93 Sources

8 Welcome 94 Nutrition
10 On the Web
12 The Basics 96 Recipe Index

Tips for the best soul-warming 98 Last Bite
stews, braises, and soups.
Firm, ripe bananas sautéed in a
86 Test Kitchen rum-infused caramel sauce and then
spooned over vanilla ice cream...this
Tips, techniques, ingredients. treat will have you licking the bowl.

92 Credits

4 ONE-POT MEALS 2017 Pp

Cover photography by Scott Phillips; food styling by Ronne Day.

THE BEGINNING OF EXTRAORDINARY maille.com
Maille Dijon Originale mustard,
enriching flavors since 1747

Meals, Maille, Memories.



JOIN OUR

EXPLORE OUR RECIPES
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welcome the
best
Spicy
Pasta e OMnof ee-aPlsot
Fagioli,
p. 38 Issue Editor Sarah Opdahl
Issue Art Directors Kimberly Adis
Simple and Satisfying Brittany Carlson
Cover Art Director Teresa Fernandes
in winter, nothing sounds tastier or more comforting than rich, Issue Copy Editor Diane Sinitsky
flavorful roasts, hearty stews, and warming braises. In this special
issue of Fine Cooking, you’ll find a delicious collection of recipes to
warm you up this season: Put on a big pot of Smoky Turkey and
White Bean Chili (p. 33), fill the house with the enticing aroma of Editorial Director Kathy Kingsley
a Moroccan Vegetable Ragoût (p. 67), and on busy nights, turn to Art Director Teresa Fernandes
sheet-pan suppers like Herbed Pork Tenderloin with Mustard- Senior Editor Joanne Smart
Roasted Apples and Potatoes (p. 48). We’ve also got killer slow- Senior Copy/ Chris Hoelck
cooker recipes for fish, chicken, beef, and more (pp. 74–85). So read Production Editor
on to learn more about one-pot cooking; even if the methods seem Staff Photographer Scott Phillips
simple, the recipes here taste anything but. Senior Food Ronne Day
Editor/Stylist
—The Fine Cooking Editors Food Editor/ Diana Andrews
Test Kitchen Manager
Art/Production Tinsley Morrison
Coordinator
Test Kitchen Intern William Stewart

Editors at Large Jennifer Armentrout
Susie Middleton
Contributing Editors Abigail Johnson Dodge

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Tony Rosenfeld
Molly Stevens
Jill Silverman Hough
(drinks)
Joanne Weir

Senior Managing Editor, Carolyn Mandarano
Books

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10 O N E - P O T M E A L S 2 0 1 7







the basics

3 try tender meats for quick braises

Traditional braises are simple enough
to make, but they can take a long time.
Choosing naturally tender cuts of meat
shortens that length greatly, especially
when they’re cooked on the stovetop.
Look for smaller, more tender cuts that
still have good savor, such as chicken
thighs, boneless pork chops, sirloin tips,
and thick fish fillets.

5 Aggressive
searing pays off
4
When searing meat for stews, the
Gentle simmering is key swell of smoke and spattering of
fat can be startling. But there’s a
Whenever you’re braising or big reward to developing that deep
stewing meat, ­you’ll want to brown crust. Searing intensifies
watch the heat. Prolonged boil- the meat’s flavor and consequently
ing can ­result in a tough texture enriches the stew’s liquid for a
­because the meat overcooks well-rounded, rich, and meaty-
before its connective tissue can tasting dish.
break down. A slow simmer,
with lazy bubbles, cooks the 6 Choose the right pan
meat gently, so you get a per- Braising and stewing typically
fectly tender result. require gentle, steady heat.
The ideal vessel for this type of
cooking is a heavy-duty, cast-
iron Dutch oven, preferably
enamel-lined. The pot should
have a tight-fitting lid to trap
both moisture and flavor from
the meat juices, seasonings,
and vegetables.

14 o n e - p o t m e a l s 2 0 1 7

NEW If You Care Brandmark June 14, 2016

Primary Logo
Color / Grayscale

This Easy One BPaogtSecondaryLogos Meal is All Natural and Extra Juicy
Color / Grayscale

with NEW If You Care Non Stick Parchment Roasting Bags.

RECIPE

Juicy Roasted Chicken Thighs in a Bag

Ingredients Serves 4-6

Sustainable. • 1 tbsp Maille Dijon Originale Mustard • 2 shallots, thinly sliced
FSC and
• 3 tbsp dry white wine • 1 lemon, thinly sliced
Compostable Certified.
Non-GMO. Non-Toxic. • 1 lemon, zested and juiced • 8 chicken thighs, skin on
Gluten and Allergen Free.
Totally Chlorine Free. • 3 cloves garlic, thinly sliced • 1 tsp garlic powder

Vegan. Vegetarian. • 1 tsp fresh thyme • ¼ tsp sea salt
Renewable Resources.
• 1lb fingerling potatoes, halved • ¼ tsp freshly cracked black pepper
All Natural.
• 1 leek, trimmed and sliced in ½ inch pieces • 3 tbsp butter

Preparation

1. Preheat oven to 400 degrees F. mustard mixture on top of the chicken and vegetables and fold

2. In a small bowl, mix together Maille Dijon Originale Mustard, the open end of the bag tightly towards the top as many times as
white wine, lemon juice and zest, garlic, and thyme, then set aside. possible to seal.

3. Place potatoes, leeks, and shallots in an If You Care Medium 4. Roast in the oven for 35 minutes, then remove and open the bag
Non Stick Parchment Roasting Bag, seam side up on a rimmed by either ripping or cutting with scissors to expose the top of the
baking sheet or roasting pan. Then season the chicken with chicken. Baste chicken with butter, then place back in oven to
the garlic powder, salt and pepper and place inside the bag on roast for another 15 to 20 minutes, or until desired brownness,
top of the vegetables. Place the lemon slices in the bag and pour then serve and enjoy!

ifyoucare.com/roastingbags

f i n e c o o k i n g . c o m 15

the basics

7 Use your oven for
hands-off cooking

Typically, there’s less chance of burn-
ing braises and stews in the oven
than on the stovetop because the pot
is surrounded by even, indirect heat.
Also, meat, poultry, or vegetables
need turning less frequently and the
pot can be left unattended for longer.

8 Purée to thicken
soups and stews

Look to the blender to
thicken your one-pot
meal. Cooked vegetables
and broth can be removed
from the pot, puréed, and
then returned to the pot
to further simmer and
enrich the dish.

9

Add cooked vegetables 10
at the end
Leave the slow
Long-simmered vegetables give up
their flavor to the stew or braise cooker lid on
they’re cooked in. For brighter,
fresher flavor, cook additional If you’re using a slow
vegetables separately and stir them cooker, avoid removing the
in toward the end of cooking. lid during cooking. Stirring
isn’t usually necessary, but
if you do need to lift the
lid, you may need to add
15 to 20 minutes to the
cooking time, depending
on how much heat is lost.

16 o n e - p o t m e a l s 2 0 1 7

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Sausage and Peppers, p. 20

Flash in the Pan

These quick-to-make recipes are
perfect for weeknight suppers.

Sausage and Peppers, p. 20
Mushroom and Spinach Skillet
Strata, p. 20
Sichuan Braised Cod, p. 21
Stir-Fried Beef with Snow Peas and
Shiitakes, p. 22
Roast Salmon with Bacon
and Leeks, p. 22
Sautéed Pork Chops with Balsamic
Onions, p. 24
Pan-Seared Salmon with
Spinach and Shiitake, p. 25
Quick Shrimp Pad Thai, p. 26
Turkey Biryani, p. 27
Spicy Pan-Fried Noodles with
Tofu, p. 29
Quick Chicken Sauté with Walnuts,
Curly Endive, and Orange Pan
Sauce, p. 29

flash in the pan mushroom and spinach skillet strata

sausage Here, smoked Gouda lends a hearty richness to the classic
and peppers pairing of spinach and mushrooms. Serve with a lightly dressed
salad to round out the meal. Serves 4
Push the pasta down into the
skillet to keep it submerged 4 oz. baguette (about a 9-inch Position a rack in the center of the
rather than adding more ­water, piece), cut into 1/2-inch cubes oven and heat the oven to 450°F.
which would dilute the meal’s
flavor. (Photo on p. 18.) Serves 4 1 Tbs. unsalted butter Spread the bread cubes on a large
rimmed baking sheet and toast in
3 Tbs. extra-virgin olive oil 1 medium yellow onion, halved and the heating oven until dry and pale
11/4 lb. hot Italian sausages thinly sliced golden, 3 to 5 minutes.
1 medium onion, thinly sliced
4 large cloves garlic, finely 4 oz. cremini mushrooms, trimmed Meanwhile, melt the butter in
and coarsely chopped (11/2 cups) a 10-inch ovenproof skillet with
chopped a lid over medium-high heat.
3 green bell peppers, cored, 1 large clove garlic, minced Add the onion and cook, stirring
occasionally, until tender but
seeded, and cut into thin strips 1 tsp. coarsely chopped fresh not browned, 3 minutes. Add
1 28-oz. can tomatoes, drained thyme the mushrooms, garlic, thyme,
and ½ tsp. each salt and pepper.
and chopped Kosher salt and freshly ground Cook, stirring occasionally, until
3/4 cup uncooked small pasta, such black pepper the mushrooms are soft, about

as tubetti, ditali, or shells 4 oz. baby spinach (4 lightly
5 sprigs fresh basil and 5 sprigs packed cups)

fresh mint, tied together in a 4 large eggs
bouquet garni
Kosher salt and freshly ground 1 cup whole milk
black pepper
In a large skillet with a lid, heat the 3 oz. smoked Gouda, coarsely
olive oil over medium heat. Add the grated (about 3/4 cup)
sausages and onion; cook, turning
the sausages to brown all sides, until
the onions are just tender, about
8 minutes. Add the garlic and bell
peppers and cook for a­ no­ ther cou-
ple of minutes. Add the tomatoes,
2 cups ­water, the pasta, basil, mint,
and salt and pepper to taste (be sure
the pasta is submerged). Raise the
heat to high and cook until the liquid
starts to boil. Reduce the heat to
medium low, cover, and ­simmer until
the sausages feel firm and the pasta
is tender, about 25 minutes. Cut the
sau­sages into slices or leave whole
for s­ erving.

20 o n e - p o t m e a l s 2 0 1 7

sichuan braised cod

This one-pot meal is so flavorful, it’s hard to believe that you
can prepare it in less than 30 minutes. Serve with steamed
white rice. Serves 4

A strata is essen- 1/2 cup plus 2 tsp. cornstarch in the egg for a couple of seconds,
tially a savory bread then add to the pan. Cook, flipping
pudding. The veg- 2 Tbs. rice vinegar; more to after 3 minutes, until the fish is
etables and bread taste browned and a little firm to the
are bound by eggs touch, about 5 minutes total (it
beaten with milk 3/4 cup lower-salt canned should not be cooked all the way
and cheese. chicken broth through). Transfer the fish to a
large plate.
3 minutes. Add the spinach and 11/2 Tbs. soy sauce
cook, stirring occasionally, until Add the remaining 1 Tbs. oil to
wilted, 1 to 2 minutes. 1 Tbs. ketchup the pan, then add the chiles, white
parts of the scallions, and ginger.
In a medium bowl, whisk the 11/2 lb. thick cod fillets (“cod Cook, stirring, until the scallions
eggs, milk, ½ tsp. salt, and ¼ tsp. loins”), cut into 4 uniform become translucent and browned
pepper. Add the cheese and pieces in places, about 2 minutes. Give
bread, toss until combined, and the cornstarch mixture a quick stir
transfer to the skillet. Stir until all Kosher salt and freshly and then pour it into the pan.
of the ingredients are distributed ground black pepper It should come to a boil and
evenly and then press down on thicken quickly. Reduce the heat
the mixture to flatten it a bit. 2 eggs, beaten to medium low, return the fish
to the pan, and flip it a couple of
Bake, covered, for 10 minutes. 3 Tbs. canola or peanut oil times to coat it in the sauce. Cover
Uncover and continue to bake the pan, leaving the lid slightly
until set in the center, about 10 dried Thai chiles or other ajar, and cook until the fish is just
5 minutes more. Let cool briefly, small whole chiles cooked through and starting to
slice, and serve. flake, 3 to 5 minutes. Taste the
4 scallions, thinly sliced, white sauce for salt and vinegar and add
and green parts separated more to taste. Serve immediately
with the sauce spooned over the
11/2 Tbs. minced ginger fish and sprinkled with scallion
greens.
In a small bowl, mix the 2 tsp.
cornstarch with the 2 Tbs. vinegar.
Add the broth, soy sauce, and
ketchup. Season the fish with
1/2 tsp. salt and 1/2 tsp. black pepper.
Spread the remaining 1/2 cup of
the cornstarch on a plate, and put
the eggs in a wide bowl. Dredge
the fish in the cornstarch. Heat
2 Tbs. of the oil in a 12-inch non-
stick pan over medium-high heat
until shimmering hot. Soak the fish

fi n e c o o k i n g . c o m 21

flash in the pan

stir-fried beef with snow peas roast salmon with bacon
and shiitakes and leeks

Serve with plenty of steamed white rice. Serves 4 Crisp bacon and sautéed leeks complement salm-
on’s rich, full flavor. Serve with roasted fingerling
2 tsp. cornstarch remaining 5 Tbs. broth, along with potatoes or herbed couscous. If entertaining, you
the ponzu and sesame oil. can cook and serve the fillet whole. Serves 4
6 Tbs. homemade or lower-salt
chicken broth Season the sliced beef with 2 lb. salmon fillet, skin on, cut into four 8-oz. pieces
½ tsp. salt and several grinds of 3 Tbs. olive oil
1/4 cup ponzu sauce (see p. 88) pepper. Heat 2 Tbs. of the oil in 2 tsp. chopped fresh thyme
a large skillet or stir-fry pan over
1 Tbs. toasted sesame oil medium-high heat. When the oil Kosher salt and freshly ground black pepper
is very hot (it should shimmer), 1/4 lb. thickly sliced bacon, cut crosswise into thin strips
11/4 lb. boneless beef rib-eye add the beef and stir-fry just 1 large leek (white and light green parts only), trimmed
steaks, trimmed and thinly until it loses its raw color, 2 to
sliced across the grain (1/₈ to 3 minutes. Transfer the beef and thinly sliced crosswise into rings (2 cups)
1/4 inch thick) to a clean bowl. Return the pan 2 tsp. cider vinegar
to medium-high heat, add the
Kosher salt and freshly remaining 1 Tbs. oil, then add the Position the rack in the center of the oven and heat the
ground black pepper mushrooms and peas. Stir-fry oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then
until the mushrooms are tender sprinkle with half the thyme, ¾ tsp. salt, and ½ tsp. pepper.
3 Tbs. neutral oil, like canola or and the peas are crisp-tender,
vegetable 4 to 5 minutes. Add the scallions, In a large (12-inch), ovenproof skillet (like a cast-iron
ginger, and garlic, and stir-fry for pan) over medium heat, cook the bacon in 1 Tbs. oil,
7 to 8 oz. fresh shiitake mush- 30 seconds. Return the beef to stirring occasionally, until it crisps and renders most of its
rooms, stems trimmed off, the pan. Give the broth mixture a fat, about 5 minutes. Transfer to a plate lined with paper
caps thinly sliced quick stir to recombine and then towels. Discard the bacon fat and wipe the pan with a
pour it into the pan. Cook, stirring, paper towel.
1/2 lb. snow peas, trimmed until the sauce thickens, about
1 minute. Serve immediately. Add the remaining 1 Tbs. oil and the leeks to the pan,
3 small or 2 medium scallions sprinkle with ½ tsp. salt, the remaining thyme, and the
(white and green parts), vinegar, and cook over low heat, stirring occasionally,
thinly sliced until the leeks soften completely and turn light brown,
about 10 minutes.
1 11/2-inch piece fresh ginger,
peeled and minced (about Spread the leeks evenly around the pan and set the
3 Tbs.) salmon skin side down on top. Transfer to the oven and
roast uncovered until the salmon browns and becomes
2 medium cloves garlic, minced mostly firm to the touch (it should be just a little pink
inside when you flake open a thicker piece of the fish),
In a small bowl, stir the corn- about 20 minutes.
starch into 1 Tbs. of the chicken
broth until smooth. Stir in the Serve the salmon with leeks and crisp bacon on top.

make it last

Salmon should stay fresh in the refrigerator for
1 to 2 days. Freezing fresh salmon at home isn’t
recommended because it can compromise the
texture of the fish.

22 o n e - P o T M e A l S 2 0 1 7









turkey biryani

In India, the aromatic rice dish known as biryani consists of
layering cooked rice with spiced meat or vegetables before
baking it. In this simplified version, everything is cooked in one
pot on the stove. Serves 4

3 Tbs. unsalted butter Transfer to a bowl, stir in the peas,
and set aside.
1 16- to 20-oz. package
ground turkey Heat the remaining 2 Tbs.
butter in the pot over medium-
2 Tbs. curry powder high heat. Add the onion,
cardamom pods, cloves,
Kosher salt cinnamon stick, and 1/2 tsp. salt
and cook, stirring frequently,
1 cup frozen peas until the onion begins to brown,
about 3 minutes. Add the garlic
1 medium onion, thinly sliced and ginger, and cook, stirring, for
1 minute. Stir in the rice and the
6 green cardamom pods remaining 1 Tbs. curry powder.
Add the broth and raisins, and
4 whole cloves bring to a simmer. Turn the heat
down to low, cover, and cook
1 3-inch cinnamon stick until the rice is just tender and
the liquid is absorbed, 10 to
4 medium cloves garlic, very 12 minutes.
thinly sliced
Discard the cinnamon stick.
1 Tbs. minced fresh ginger Fold the turkey mixture, cashews,
and cilantro into the rice, and
1 cup basmati rice cook just until the turkey and
peas are warm. Season to taste
2 cups lower-salt chicken broth with salt and serve.

1/4 cup golden raisins

1/2 cup roasted cashews

1/3 cup chopped fresh cilantro

In a heavy-duty 5-quart pot, heat
1 Tbs. of the butter over medium-
high heat. Add the turkey, 1 Tbs. of
the curry powder, and 1/2 tsp. salt.
Cook, stirring occasionally, until
the turkey is lightly browned and
cooked through, 5 to 8 minutes.

fi n e c o o k i n g . c o m 27

flash in the pan

28 o n e - p o t m e a l s 2 0 1 7

spicy pan-fried noodles with tofu

Seared tofu is the perfect vehicle to carry the sweet, sour, and savory flavors of this dish. Buying cooked
noodles (look for them next to the tofu) saves a step; if you can’t find them, use 8 oz. uncooked and cook
them according to package directions. Serves 4

1/4 cup soy sauce 6 medium scallions, cut into 1-inch crisp-tender and well browned in
lengths, white and dark green spots, 3 to 5 minutes. Transfer to the
3 Tbs. packed dark brown sugar parts separated bowl with the tofu.

2 Tbs. fresh lime juice, plus lime 2 cups thinly sliced green cabbage Add the remaining 1 Tbs. oil, the
wedges for serving cooked noodles, and the scallion
Whisk the soy sauce, sugar, lime juice, whites to the skillet. Cook, stirring
11/2 Tbs. Sriracha; more for serving Sriracha, garlic, and 2 Tbs. water in a occasionally, until the noodles are
small bowl; set aside. browned in spots and the scallions
2 large cloves garlic, minced are tender, 2 to 3 minutes. Stir the
Heat 1 Tbs. of the oil in a 14-inch sauce and then carefully pour it over
3 Tbs. vegetable or peanut oil wok or 12-inch nonstick skillet over the noodles; the mixture will steam.
medium-high heat until shimmering Toss well to coat and cook, stirring,
12 to 14 oz. extra-firm or pressed hot. Add the tofu, season generously until the sauce is reduced to a sticky
tofu, patted dry and cut into with salt and pepper, and cook, glaze, about 2 minutes.
3/4-inch cubes stirring occasionally, until browned
on all sides, 3 to 5 minutes. Transfer Return the tofu and carrots to
Kosher salt and freshly ground to a large bowl. Add another 1 Tbs. the wok. Add the cabbage and the
white pepper oil to the pan, then add the carrots. scallion greens and toss well. Serve
Season with salt and pepper and with lime wedges and additional
2 medium carrots, halved length- cook, stirring occasionally, until Sriracha if desired.
wise and thinly sliced on the
diagonal

1 lb. cooked Asian-style noodles,
such as udon or yakisoba

quick chicken sauté with walnuts,
curly endive, and orange pan sauce

This sauté is d­ elicious with mashed sweet potatoes or b­ asmati rice. Serves 2

2 medium-size boneless, skinless chicken breast halves cooked through, 3 to 5 minutes, and transfer to the bowl
(12 oz. total), cut into 3/4-inch chunks of endive.

Kosher salt and freshly ground black pepper Reduce the heat to medium, heat the remaining
1 tsp. oil in the pan, and then add the garlic and crushed
2 Tbs. plus 1 tsp. olive oil coriander. Cook until fragrant, about 30 seconds. Add the
water or broth, orange juice, and vinegar. Use a wooden
6 oz. curly endive (curly chicory), washed, dried, spoon to scrape up any browned bits in the pan and blend
and chopped into 2-inch pieces (about 6 cups, them into the sauce. Simmer vigorously until the sauce
loosely packed) has reduced and thickened slightly, 2 to 3 minutes. Add
the b­ utter, stirring until blended. Stir in the chicken and
2 cloves garlic, minced endive along with any juices, season with salt and pepper
to taste, and serve sprinkled with the parsley and walnuts.
1/4 tsp. coriander seed, crushed

1/4 cup water or homemade or lower-salt canned
chicken broth

1/2 cup orange juice, preferably freshly squeezed

1 Tbs. good-quality white-wine vinegar

1 Tbs. unsalted butter

2 Tbs. minced fresh flat-leaf parsley

2 Tbs. coarsely chopped toasted walnuts

Season the chicken with salt and pepper. Heat 1 Tbs. of
the oil in a medium sauté pan over medium-high heat.
Add the endive and cook, stirring frequently, until deep
green but still crisp-t­ ender, about 90 seconds. Transfer to
a medium bowl.

Heat another 1 Tbs. oil in the pan and add the chicken.
When the underside of the chicken has turned deep
golden brown (after about 1 minute), turn it with a metal
spatula. Turn occasionally for even browning until almost

fi n e c o o k i n g . c o m 29

Southwestern Spiced Chicken
and Black Bean Stew, p. 32

At a Simmer

These hearty soups and stews are a delicious
and filling answer to “what’s for dinner?”

Southwestern Spiced Chicken
and Black Bean Stew, p. 32
Beef and Wild Rice Soup
with Squash and Turnips, p. 32
Smoky Turkey and White Bean
Chili, p. 33
Rhode Island Clam Chowder, p. 34
Tomato Soup with Fennel, Leek,
and Potato, p. 36
Brazilian Chicken and Shrimp
Stew, p. 37
Spicy Pasta e Fagioli , p. 38
South Indian-Style Vegetable
Curry, p. 39
Purée of Sweet Potato
and Ginger Soup with
Apple-Mint Raita, p. 40
Leek and Potato Soup, p. 41
Black Bean Soup with Sweet
Potatoes, p. 41
Lemongrass-Ginger Chicken Soup
with Swiss Chard, p. 42
Noodle Soup with White Beans and
Collards, p. 43

at a simmer beef and wild rice soup
with squash and turnips
southwestern spiced chicken
and black bean stew Wild rice gives this soup amazing body, and butternut

It’s worth the effort to find a dried chipotle, which gives squash adds a nice sweetness. Serves 8
the broth a wonderful smoky spice (see Sources, p. 93).
To make fried tortilla strips, cut corn or flour tortillas 2 Tbs. unsalted butter or a slotted spoon, transfer the
into long strips and fry in 350°F oil until they start to bacon fat meat to a plate.
brown, about 2 minutes. (Photo on p. 30.) Serves 4 to 6
1 lb. boneless beef chuck, Reduce the heat to medi­
2 Tbs. extra-virgin olive oil cut into 3/4-inch cubes um low, add the onion and
3 thick slices bacon garlic, and cook, stirring and
6 skinless, bone-in chicken thighs (about 21/4 lb.), Kosher salt and freshly scraping the bottom of the
ground black pepper pot occasionally, until they’re
large pieces of fat trimmed softened, about 5 minutes.
Kosher salt and freshly ground black pepper 1 medium yellow onion, cut Add the wine, bring to a boil,
1 large yellow onion, diced into 1/3-inch dice and cook until the wine is
1 red bell pepper, cored, seeded, and finely diced reduced by about half, about
2 tsp. chili powder 2 cloves garlic, minced 5 minutes.
1 tsp. ground cumin
3/4 cup beer 1 cup full-bodied red wine Add the broth, squash,
1 can (151/2 oz.) black beans, rinsed (about 2 cups) turnip, wild rice, tomato
1 dried chipotle (optional) 2 quarts homemade or paste, thyme, and bay leaf
2 cups homemade or lower-salt canned lower-salt chicken broth and bring to a boil over high
heat. Add the beef and any
chicken broth; more if needed 2 cups 1/2-inch diced butter- accumulated juices, reduce
1 lime nut squash (from a small the heat to medium low, cover,
3 Tbs. chopped fresh cilantro leaves squash, about 11/2 lb.) and s­ immer until the wild rice
Sour cream for garnish is soft and most of the grains
Fried tortilla strips (optional) 1 1/2-inch diced medium have popped open and are
purple turnip tender, 40 to 60 minutes.
Heat the oil in a large Dutch oven or heavy pot over medium (Check occasionally to be sure
heat. Add the bacon and cook until it renders much of its fat 1 cup wild rice, rinsed the soup i­sn’t simmering too
and crisps slightly, about 7 minutes. Transfer the bacon to a quickly or too slowly; it should
plate lined with paper towels. Season the chicken well with salt 2 Tbs. tomato paste be a moderate simmer.)
and pepper. Add half of the thighs to the pan and brown them Discard the bay leaf. Season
well on both sides, 2 to 3 minutes per side. Transfer to a plate. 1 tsp. dried thyme the soup with salt and pepper
Brown the remaining thighs and reserve with the rest. to taste and serve garnished
1 bay leaf with the parsley.
There should be 2 to 3 Tbs. fat left in the pan; if there’s
more, spoon out and discard the excess. Add the onion and 1/4 cup chopped fresh
bell pepper, season well with salt, and cook, stirring often, until flat-leaf parsley
the onion softens and caramelizes slightly, about 7 minutes.
Raise the heat to high, add the chili powder and cumin, and In a Dutch oven or heavy soup
cook, stirring, for 30 seconds. Add the beer and cook until pot, melt the butter or bacon
it’s almost completely reduced, about 3 minutes. Add the fat over medium-high heat.
beans, the chipotle (if using), and the chicken broth. When the Season the beef generously
mixture comes to a boil, adjust the heat to maintain a simmer with salt and pepper. Put the
and cook for 5 minutes. Transfer 2 cups of the beans and beef in the pan in a single layer;
broth (but not the chipotle) to a blender, purée, and then mix don’t stir for about 11/2 minutes.
it back into the rest of the broth. Then stir o­ ccasionally until the
meat is well browned on all
Return the thighs to the pot, cover with the lid slightly ajar, sides, about 5 minutes. With
and simmer until the chicken is cooked through (check by
slicing through the bottom of one of the thighs to the bone),
about 30 minutes. If the stew is too thick, thin it with more
chicken broth. Discard the chipotle. Crumble the reserved
bacon. Juice one half of the lime; cut the other half into
wedges. Stir the bacon, lime juice, and 2 Tbs. of the cilantro
into the stew and season well with salt and p­ epper. Serve
immediately, ladling some of the beans and chicken into each
bowl. ­Sprinkle each serving with the remaining cilantro and
a small dollop of sour cream. Serve with the lime wedges and
fried tortilla strips, if you like.

32 o n e - p o t m e a l s 2 0 1 7















at a simmer

purée of sweet potato
and ginger soup with
apple-mint raita

Slices of fresh ginger are simmered with the soup
base to gently infuse it with warmth and mellow
sweetness. The raita is the perfect cooling coun-
terpart. If you like heat, leave the ribs a­ ttached to
the jalapeño half. Serves 4 to 6

FOR THE SOUP
2 Tbs. unsalted butter
1 medium yellow onion, roughly chopped
2 cloves garlic, minced
1 1/2-inch chunk (1 oz.) fresh ginger, peeled and thinly sliced
1/4 tsp. ground cardamom
1/2 fresh jalapeño, seeds and ribs removed, and left whole
2 lb. sweet potatoes (about 4 medium), peeled and cut

into 1-inch cubes
51/2 cups homemade or lower-salt canned chicken broth
1 tsp. kosher salt; more to taste
1/2 cup heavy cream (optional)
1 Tbs. fresh lime juice
1 Tbs. light brown sugar
Freshly ground white pepper

FOR THE RAITA
1/2 cup plain nonfat or low-fat yogurt
1/2 firm, sweet apple, such as Gala or Pink Lady, peeled,

cored, and finely diced
1/4 cup chopped fresh mint
1/2 tsp. finely minced fresh jalapeño; more to taste
Kosher salt and freshly ground black pepper

Make the soup
Melt the butter in a soup pot over low heat. Cook the
onion in the butter, stirring occasionally, until very soft but
not browned, 10 to 13 minutes. Add the garlic, g­ inger, and
cardamom and cook for a­ nother minute. Increase the
heat to high and add the jalapeño, sweet p­ otatoes, 4 cups
of the broth, and the salt. Bring to a boil, reduce the heat to
medium low, cover, and simmer until the potatoes are very
soft, 15 to 20 minutes.

In a blender, purée the soup in batches until very
smooth. Rinse and dry the pot and return the puréed soup
to it­. Add the remaining broth and the cream, if using, and
bring to a simmer over medium-low heat. Add the lime
juice and brown sugar, and season with salt and white pep-
per to taste.

Make the raita
While the soup is ­simmering, combine the yogurt, apple,
mint, and jalapeño in a small bowl. S­ eason with salt and
pepper to taste. Refrigerate until ready to serve.

To serve
Ladle the soup into individual bowls and add a dollop of
the raita.

40 o n e - p o t m e a l s 2 0 1 7

leek and potato soup black bean soup with
sweet potatoes
Part of this soup is puréed to add body, but it
remains chunky and chowder-like and is also good The sweet potatoes in this soup contrast nicely
chilled. If you make it ahead and reheat it, you with the tang of the yogurt and the tartness of the
may need to thin it with a bit of water. Yields 6 cups; lime. Aniseed lends an unusual hint of licorice flavor.

serves 4 to 6 Yields about 14 cups; serves 8

2 Tbs. olive oil 2 Tbs. vegetable oil and brown slightly, about
8 minutes. Add the garlic,
1 Tbs. unsalted butter 2 medium yellow onions, cori­ander, cumin, aniseed,
chopped and 1/4 tsp. pepper and cook,
2 large or 3 medium leeks (root and dark green parts stirring constantly, until
removed), sliced crosswise (to yield 2 cups), washed, 3 medium cloves garlic, fragrant, about 30 seconds.
and dried coarsely chopped Add the broth, beans, sweet
potatoes, and 3/4 tsp. salt
1 small onion, diced 11/2 tsp. ground coriander and bring to a boil over high
heat; skim any foam as nec-
1 tsp. coarse salt; more to taste 1 tsp. ground cumin essary. Reduce the heat and
simmer, uncovered, stirring
1 hearty sprig fresh thyme 1/4 tsp. aniseed occasionally, until the sweet
potatoes are tender, about
1/2 bay leaf Freshly ground black 15 minutes.
pepper
Small pinch of saffron, crumbled Using a slotted spoon, set
2 quarts lower-salt aside 3 cups of the beans
Pinch of cayenne chicken broth or and potatoes. Purée the
homemade remaining soup in batches in
4 cloves garlic, thinly sliced vegetable broth a blender. Return the solids
to the soup and season to
12 oz. Yellow Finn, Yukon Gold, or other medium starch 4 15.5-oz. or two 29-oz. taste with salt and pepper.
potatoes, peeled and diced (to yield 2 cups) cans black beans, rinsed Serve topped with a dollop
and drained of the yogurt and a lime slice.
4 cups homemade or lower-salt canned chicken broth
2 medium sweet potatoes, You can store leftovers
2 Tbs. minced fresh flat-leaf parsley peeled and cut into in the refrigerator for up to
medium dice 5 days.
Crème fraîche, for serving
Kosher salt
Freshly ground black pepper to taste
1/2 cup plain yogurt
In a heavy-based pot, heat the olive oil and butter until
quite hot. Add the leeks, onions, and salt, and then turn 8 paper-thin lime slices
the heat to medium low. Add the thyme and bay leaf.
Cook slowly, stirring occasionally, until the veget­ ables Heat the oil over medium
are slightly softened and a bit browned, 10 to 15 minutes. heat in a 6-quart (or larger)
Add the saffron, cayenne, and garlic; cook, stirring, for Dutch oven. Add the onions
1 minute. Add the potatoes and chicken broth. Increase and cook, stirring occasion-
the heat and bring to a boil. Reduce the heat to a bare ally, until starting to soften
simmer, cover, and cook until the potatoes are tender,
about 15 minutes. Discard the thyme sprig and bay leaf.
Transfer 1 cup of the soup to a blender to purée and then
return the purée to the pot. Adjust the seasonings. Ladle
into shallow bowls; garnish with the parsley, crème fraîche,
and pepper.

f i n e c o o k i n g . c o m 41

at a simmer

lemongrass-ginger chicken
soup with swiss chard

Mirin and sesame oil add sweet, toasty notes
to this tangy soup, and the greens give it
a wholesome, filling feel. Rainbow chard
makes it look bright. Serves 4 to 6

1 Tbs. olive oil
11/2 lb. Swiss chard, leaves and stems

separated and cut into 1/2-inch pieces
1 Tbs. minced lemongrass
1 Tbs. minced ginger
1 Tbs. minced garlic

Kosher salt
6 cups lower-salt chicken broth
8 oz. cooked chicken, shredded

into bite-size pieces (about 11/2 cups)
2 Tbs. rice vinegar; more as needed
1 Tbs. mirin
2 scallions, thinly sliced

Asian sesame oil

Heat the olive oil in an 8-quart pot over medium-
high heat. Add the chard stems, lemongrass,
and ginger, and cook until aromatic, about 30 sec-
onds 1 . Add the chard leaves by the handful and
cook, stirring, until wilted. Add the garlic 2 and
1 tsp. salt and cook, stirring, for another 30 sec-
onds. Add the broth 3 , chicken, vinegar, and mirin
and bring to a boil. Remove from the heat and sea-
son with vinegar and salt to taste. Serve garnished
with the scallions and a drizzle of sesame oil.

sauté, add aromatics and seasoning, then add broth

1 2 3

Cook the chard stems with lemongrass and Add garlic and seasoning and continue Add the broth, chicken, vinegar, and wine, and
ginger until it’s fragrant. to cook. bring to a boil.

42 o n e - P o T m e A l S 2 0 1 7

noodle soup with white beans and collards

This flavorful and comforting soup is just what you need on a cold winter night.
To quickly cut the collards, stack a few leaves and roll them into a tight cylinder,
then slice crosswise 1/4 inch thick. Serves 4

1 Tbs. extra-virgin olive oil Heat the olive oil and bacon in a 3-quart saucepan over
medium-high heat. Cook, stirring frequently, until the bacon
2 slices bacon, cut crosswise into is browned and crisp, about 4 minutes. Using a slotted
1/4-inch-wide pieces spoon, transfer the bacon to a paper towel–lined plate.

1 medium red onion, halved and thinly Add the onion, garlic, and ¼ tsp. each salt and pepper
sliced lengthwise to the saucepan and cook over medium heat, stirring
frequently, until the onion is soft, about 5 minutes.
2 medium cloves garlic, peeled Add the collards and thyme and cook, stirring, until the
collards are wilted, about 3 minutes. Remove the garlic
Kosher salt and freshly ground black pepper and discard.

6 small collard leaves, stemmed and cut into Add the broth, turn the heat up to high, cover, and bring
¼-inch-thick strips (about 2 cups) to a boil. Add the pasta and cook until just tender, about
2 minutes. Add the beans and cook, stirring frequently,
¾ tsp. fresh thyme until heated through, about 1 minute. Stir in half of the
Parmigiano shavings.
6 cups lower-salt chicken or vegetable broth
Serve the soup topped with the remaining Parmigiano
4 oz. fresh linguine or fettuccine, cut into and the bacon.
4- to 6-inch-long pieces

1 15½-oz. can cannellini beans, drained
and rinsed

1 oz. Parmigiano-Reggiano, shaved with
a vegetable peeler (about 1/2 cup)

f i n e c o o k i n g . c o m 43

Mediterranean Chicken with
Mushrooms and Broccolini, p. 46

Oven-Ready

Rich roasts and braises are largely hands-off: Prep the
ingredients, pop them in the oven, and let the heat work its magic.

Mediterranean Chicken with
Mushrooms and Broccolini, p. 46

Roast Pork with Sweet Red Pepper
Paste and Roasted Potatoes, p. 46

Herbed Pork Tenderloin with
Mustard-Roasted Apples and
Potatoes, p. 48

Broiled Shrimp and Broccoli
with Spicy Peanut Sauce, p. 49

Beer-Braised Pot Roast, p. 50

Roast Beef with Balsamic-Glazed
Vegetables, p. 51

Soy and Ginger Shrimp en
Papillotes, p. 52

Roast Chicken with Fingerling
Potatoes, Leeks, and Bacon, p. 53

Tangy Chicken with Preserved
Lemons, Olives, and Vegetables,
p. 54

Roasted Salmon and Asparagus
with Lemon Oil, p. 55

Roasted Chicken Thighs, Baby
Potatoes, and Tomatoes with
Olives and Mint, p. 56

Hunter’s-Style Braised Short
Ribs, p. 57

Shrimp Roasted with Potatoes
and Prosciutto, p. 59

oven-ready roast pork with sweet
red pepper paste and
mediterranean chicken with roasted potatoes
mushrooms and broccolini
In this easy-to-make dish (called
Red pearl onions add nice color to this dish, but lombo de porco assada com massa
you can substitute white or yellow pearl onions or de pimen­tão e batatas assadas in Por-
even thawed frozen ones. (Photo on p. 44.) tuguese), garlic, bay, pap­rika, and red
pepper paste suffuse a pork loin and
Serves 4 to 6 red potatoes, which roast together in
the same pan. To round out the meal,
3 Tbs. balsamic vinegar serve spinach sautéed with garlic and
1 Tbs. plus 1 tsp. finely chopped fresh rosemary sprinkled with a l­ittle red-wine or cider
1 tsp. firmly packed light brown sugar vinegar. Serves 6
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil For the pork
11/2 cups peeled red pearl onions (6 to 7 oz.), halved if large
8 oz. button mushrooms, stems trimmed 3 large cloves garlic, finely chopped
2 oz. pancetta, cut into 1/2-inch dice (about 1/3 cup)
1 4-lb. chicken, cut into 8 serving pieces, trimmed of 11/2 bay leaves, very finely ground

extra skin and fat, patted dry 11/2 tsp. sweet paprika
8 oz. broccolini, trimmed and cut into thirds
1/2 cup white wine 11/2 Tbs. Sweet Red Pepper Paste
(see recipe at right)
Position a rack in the center of the oven and heat the oven
to 400°F. 3 Tbs. olive oil

In a small bowl, mix 1 Tbs. of the balsamic vinegar, 1 Tbs. 1 3-lb. pork loin roast
of the rosemary, the brown sugar, 3/4 tsp. salt, and 1/4 tsp.
pepper; stir to dissolve the sugar and salt. Add the olive For the potatoes
oil and mix well. Scatter the pearl onions over the bottom
of a metal, glass, or ceramic baking dish that measures 6 large red potatoes, washed, dried,
about 10x15x2 inches. Add the mushrooms, cap side and cut into 8 wedges each
up. Stir the vinegar mixture to mix well; spoon 1 Tbs. into
a second small bowl and reserve. Use about half of the 11/2 Tbs. finely chopped fresh flat-leaf parsley
remaining mixture to brush the mushroom caps. Scatter
the pancetta over the mushrooms and onions. Arrange 4 cloves garlic, finely chopped
the chicken pieces, skin side up, on top of all, and brush
with the remaining vinegar mixture. Roast for 30 minutes. 1 Tbs. sweet paprika

Meanwhile, toss the broccolini with the reserved 1 Tbs. 1/2 Tbs. coarse salt
of the vinegar mixture. In a measuring cup, combine the
wine with the remaining 2 Tbs. balsamic vinegar, 1 tsp. 3/4 tsp. freshly ground black pepper
rosemary, and 1/4 tsp. salt.
3 Tbs. olive oil
Remove the roasting pan from the oven and reduce
the temperature to 375°F. Pour the wine mixture around for the pork
the chicken and then scatter the broccolini around the Heat the oven to 350°F. With a mortar and
chicken. Return the pan to the oven and continue to pestle or a fork, mash the garlic, ground bay
roast until the vegetables are tender and an instant-read leaves, and paprika to a paste. Stir in the
thermometer registers 165°F in several pieces of chicken, sweet red pepper paste. Slowly d­ rizzle in the
20 to 30 minutes. Transfer the chicken to a warmed olive oil while stirring constantly. Cut cross-
platter. With a slotted spoon, arrange the vegetables and hatches about 1/2 inch deep every few inches
pancetta around the chicken. Sprinkle the vegetables with along the surface of the roast. Rub the paste
a little salt. Tilt the roasting pan so that the juices gather in all over the roast, pushing some of the paste
one corner. With a large, shallow spoon, skim as much fat into the crosshatches.
as possible from the pan sauce. Spoon a small amount of
sauce over the chicken and vegetables. Put the remaining for the potatoes
sauce in a pitcher to pass at the table. In a large bowl, toss the potatoes with 1 Tbs.
of the parsley and the garlic, paprika, salt,
46 o n e - p o t m e a l s 2 0 1 7 pepper, and olive oil until well coated.

Put the pork in a lightly oiled roasting pan
and scatter the potatoes around it. Roast
until the internal temperature of the pork is
150°F and the potatoes are tender, about
1 hour (turning the potatoes occasionally).
Transfer the roast to a carving board and
let it rest for 10 to 15 minutes before s­ licing.
­Sprinkle the potatoes with the remaining
parsley and serve.