The Best of Fine Cooking - One-Pot Meals 2017

roast chicken with lightly with salt for about
fingerling potatoes, and pepper, then 15 minutes.
leeks, and bacon scatter the leek mixture meanwhile, discard
over top. layer the remaining the thyme sprigs and bay leaf
Sautéing the leeks and garlic before potatoes over the leeks, and and keep the vegetables warm in the
layering them with the potatoes renders season very lightly with salt and pepper. turned-off oven.
them meltingly tender and slightly Pour the broth over the vegetables.
caramelized. The roast chicken on top sprinkle the potatoes with the chopped
comes out incredibly juicy, with delicate Pour 1 tbs. of the reserved bacon fat into parsley, arrange them around the chicken,
herbal notes. Serves 4 the cavity of the chicken. Rub the softened and serve.
butter over the bird’s skin, and sprinkle with
1 31/2- to 4-lb. whole chicken the chopped thyme. set the chicken, breast
side up, on the vegetables.
Kosher salt and freshly ground
black pepper Roast the chicken until an instant-read
thermometer inserted into the thickest part
2 Tbs. finely chopped fresh parsley, of the thigh registers 165°F to 170°F, about
plus 10 small sprigs 1 hour.

4 fresh or dried bay leaves transfer the chicken to a platter, remove
the string, cover loosely with foil, and let rest
1 Tbs. finely chopped fresh thyme,
plus 4 sprigs

4 large leeks, white and light green parts
halved lengthwise, then sliced crosswise
into �/₈-inch pieces (about 4 cups) and
rinsed; dark green parts from 1 leek
rinsed and reserved

3 strips thick-cut bacon, cut crosswise
�/₈ inch thick

1 Tbs. olive oil

2 large cloves garlic, thinly sliced

11/2 lb. large fingerling potatoes, cut cross-
wise into 1/₈-inch-thick rounds

11/2 cups lower-salt chicken broth

2 Tbs. unsalted butter, softened

Discard the giblets from the chicken, trim
off any excess fat from the cavity and neck,
and pat dry with paper towels. generously
season the chicken inside and out with 1 tbs.
salt and 1/2 tsp. pepper. stuff the cavity with
the parsley sprigs, 3 of the bay leaves (if fresh,
crush lightly), 2 sprigs of thyme, and the dark
leek greens. tuck the wings behind the neck
of the chicken, using the wing tips to secure
any loose neck skin, if necessary. tie the legs
together with string. let rest at room tem-
perature for 20 to 30 minutes.

meanwhile, position a rack in the center of
the oven and heat the oven to 450°F.

In a 12-inch ovenproof skillet, cook the
bacon in the oil over medium-high heat,
stirring occasionally, until it begins to brown,
about 7 minutes. leaving the bacon in the
pan, spoon out and reserve all but 1 tbs. fat.

Reduce the heat to medium and add the
leeks, garlic, and the remaining bay leaf and
thyme sprigs, and season lightly with salt and
pepper. cook, stirring occasionally, until the
leeks are soft and translucent, 5 to 7 minutes.
transfer to a plate.

In the same pan, arrange half of the
potatoes in an even layer, season very

F I n e c o o k I n g . c o m 53

oven-ready

cover recipe

tangy chicken with preserved lemons, olives, and vegetables

If you own a tagine, now is the time to pull it out. If not, use a heavy-duty Dutch oven or an ovenproof skillet. Serves 4

1 preserved lemon (or 6 preserved 3 medium carrots, sliced 1/4 inch thick If the preserved lemon is whole, cut it into 4 to
lemon wedges (see p. 87) (2 cups) 6 wedges. Rinse the wedges and remove the
seeds, if necessary. Using a spoon or paring
2 medium plum tomatoes, halved crosswise 11/4 lb. medium waxy potatoes (such as knife, separate the pulp from the peel. Finely
White Rose, Red Bliss, or Yukon Gold), chop the pulp and set aside. Finely chop half
21/2 Tbs. finely chopped fresh flat-leaf parsley peeled and sliced crosswise 1/4 inch thick of the pieces of peel, then slice each of the
(about 3 cups) remaining pieces into 3 or 4 strips and set
2 Tbs. finely chopped fresh cilantro aside. Set a medium-mesh sieve over a large
1/2 medium red onion, thinly sliced bowl. Working over the sieve, run your fingers
2 medium cloves garlic, minced through the tomato halves to release the
1 medium red or yellow bell pepper seeds and press the liquid through the sieve,
1/2 tsp. ground cumin (or a combination), sliced lengthwise discarding the seeds. Remove the sieve
1/4 inch thick and set a box grater into the bowl. Working
1/2 tsp. sweet paprika
1/2 cup whole olives
Kosher salt and freshly ground
black pepper

1/4 cup plus 1 Tbs. extra-virgin olive oil

4 skin-on bone-in chicken thighs,
about 2 lb.

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

with one tomato at a time and holding each roasted salmon and
in the palm of your hand, slowly and carefully asparagus with lemon oil
grate the tomatoes on the large holes of the
grater until the skin peels back and the soft This recipe can easily be adjusted to serve six
flesh has been grated into the bowl; discard or even eight. You can use two baking sheets, if
the skin. Add the lemon pulp and chopped necessary, and separate the fish and asparagus.
peel, 2 Tbs. of the parsley, cilantro, garlic,
cumin, paprika, 1/4 tsp. salt, and a few grinds of Serves 4
pepper to the grated tomatoes. Add 2 Tbs. of
the oil and 2 Tbs. water and mix well. Add the 1 large lemon
chicken to the marinade, and turn to coat each 3 Tbs. extra-virgin olive oil, plus more
one before adding the next. Cover and refrig-
erate, turning the chicken once or twice, for for the pan
30 minutes. 20 thin stalks asparagus (10 to 12 oz.), trimmed
Kosher salt and freshly ground black pepper
Meanwhile, bring a 4-quart pot of lightly 4 6- to 8-oz. skin-on salmon fillets
salted water to a boil. Add the carrots and
potatoes and simmer until just tender, about (preferably about 1 inch thick)
5 minutes. Drain in a colander and let cool
slightly. Coat the bottom of an 11- to 12-inch Set a rack in the center of the oven and heat the oven to
tagine with 2 Tbs. oil. Evenly arrange the 450°F.
carrots and potatoes over the bottom of the
tagine, and drizzle with 1/4 cup water. Separate Finely grate the zest from the lemon, prefera­ bly with a
the onion slices and scatter them on top. rasp-style grater. In a small bowl, combine the zest with
Brush most of the marinade off the chicken 2 Tbs. of the oil. Cut the lemon in half and set aside.
and spread any remaining marinade lightly
and evenly over the vegetables. On one side of a heavy, rimmed baking sheet, toss the
asparagus with the remaining 1 Tbs. of the oil, 3/4 tsp. salt,
In a 12-inch skillet, heat 1 Tbs. oil over and 1/2 tsp. black pepper. Spread out the asparagus in
medium heat. Add the chicken, skin side one layer. Lightly coat the other side of the baking sheet
down, and sear until deep golden brown, with oil, and place the salmon fillets skin side down on
4 to 5 minutes. Turn and sear for another the oiled area. Sprinkle with 1 tsp. salt and 1/2 tsp. pepper.
2 minutes. Transfer the chicken to the Roast until the asparagus are tender and the salmon is
cooked to your liking (cut into a fillet with a paring knife to
tagine, arrange the bell pepper strips on check), 10 to 13 minutes for medium. Keep in mind that
top and dot with the olives and strips the fish will continue to cook a bit more after it comes out
of lemon peel. Put the tagine over of the oven. If the asparagus needs more time to cook,
medium-low heat and cover with the transfer the salmon to a platter, tent it loosely with foil,
lid, propping a wooden spoon between and return the asparagus to the oven until tender.

the base and the lid to keep it from sealing. Arrange the salmon and asparagus on a platter and
Gently simmer, nudging the chicken and drizzle the lemon oil all over both. Squeeze a little juice
vegetables from time to time to prevent from a lemon half over the salmon and serve immediately.
sticking and swapping the spoon position
halfway through, until the chicken is cooked fi n e c o o k i n g . c o m 55
through and reaches a temperature of 165°F,
about 30 to 45 minutes. Drizzle in a few
tablespoons of water as necessary during
cooking to keep the sauce loose, or remove
the lid at the end of cooking to evaporate and
thicken the sauce if it’s watery. Garnish with
the remaining 1/2 Tbs. parsley and serve.

oven-ready

roasted chicken thighs, baby potatoes, and tomatoes with olives and mint

Serve this with sautéed green beans sprinkled with some of the gremolata. Serves 4

3 Tbs. extra-virgin olive oil Stir together 2 Tbs. of the oil, the bay leaves, for 5 minutes. Stir the tomatoes and scallions
thyme, garlic, 1/2 tsp. of the salt, and 1/8 tsp. of into the potatoes and roast, basting and
6 bay leaves the pepper in a large bowl. Add the chicken turning once or twice, until the chicken and
and toss to coat. Cover with plastic wrap and potatoes are golden and crisp looking and
1 Tbs. fresh thyme leaves marinate in the refrigerator, turning occasion- the tomatoes and scallions are soft, about
ally, for at least 1 hour and up to 8 hours. 15 minutes more.
1 clove garlic, peeled and crushed
Heat the oven to 425°F. Arrange the Stir the vegetables, transfer with a slotted
1 tsp. kosher salt, plus more as needed chicken skin side up at one end of a large spoon to a serving bowl, and stir in the olives,
rimmed baking sheet. (Discard the bay 2 Tbs. of the mint, and the capers. Season
1/4 tsp. freshly ground black pepper leaves, garlic, and any marinade.) Sprinkle to taste with more salt. Baste the chicken
lightly with salt and pepper. At the other end and transfer with tongs to a serving platter,
8 chicken thighs (about 6 oz. each), trimmed of the baking sheet, toss the potatoes with sprinkle with the remaining 2 Tbs. mint, and
of excess fat and skin the remaining 1 Tbs. oil, 1/2 tsp. salt, and 1/8 tsp. serve hot.
pepper, and spread in a single layer. Roast
12 baby white or yellow potatoes for 20 minutes. Baste the chicken with the
(1 lb.), halved pan juices using a brush, turn the potatoes,
and roast for another 10 minutes. Baste the
1 pint grape tomatoes, halved chicken and turn the potatoes again and roast

4 slender scallions, white and
green parts cut diagonally
into 11/2-inch lengths

1/4 cup olives, preferably Niçoise or Picholine,
pitted and chopped

1/4 cup slivered fresh mint leaves

2 tsp. capers, drained, rinsed, and
roughly chopped

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



















comfort food

spanish potato tortilla (tortilla española)

If you have a mandoline, this would be a great time to use it. Serves 4 as a main course; 12 as a tapa

13/4 cups vegetable oil for frying (such as plain When the potatoes are tender, after 10 to then lower the heat to medium low, cooking
olive oil but never a great extra-virgin) 12 minutes, transfer them with the skimmer until the eggs are completely set at the edges,
to the sieve or lined plate. halfway set in the center, and the tortilla
13/4 lb. (about 5 medium) low- to medium- easily slips around in the pan when you give
starch potatoes, such as Yukon Gold, Add the onions and garlic (if using) to the it a shake, 8 to 10 minutes. You may need to
peeled pan. Fry, stirring occasionally, until the onions nudge the tortilla loose with a knife or spatula.
are very soft and translucent but not browned
21/4 tsp. coarse salt (you might need to lower the heat), 7 to Set a flat, rimless plate that’s at least as
9 minutes. Remove the pan from the wide as the skillet upside down over the pan.
12 to 14 oz. onions (2 to 3 medium), diced heat and, using the skimmer, transfer the Lift the skillet off the burner and, with one
onions and garlic to the sieve or plate with hand against the plate and the other holding
5 medium cloves garlic, very coarsely the potatoes. Drain the oil from the skillet, the skillet’s handle, invert the skillet so the
chopped (optional) reserving at least 1 Tbs. (strain the rest and tortilla lands on the plate (it should fall right
reserve to use again, if you like) and wipe out). Set the pan back on the heat and slide
6 large eggs out the pan with a paper towel so it’s clean. the tortilla into it, using the skimmer to push
Scrape out any stuck-on bits, if necessary. any stray potatoes back in under the eggs
1/8 tsp. freshly ground black pepper as the tortilla slides off the plate. Once the
(optional) In a large bowl, beat the eggs, 1/4 tsp. salt, tortilla is back in the pan, tuck the edges in
and the pepper (if using) with a fork until and under itself (to neaten the sides). Cook
In a 101/2-inch nonstick skillet that’s at least blended. Add the drained potatoes, onions, until a skewer inserted into the center comes
11/2 inches deep, heat the oil on medium high. and garlic and mix gently to combine with the out clean, hot, and with no uncooked egg on it,
While the oil is heating, slice the potatoes egg, trying not to break the potatoes (some another 5 to 6 minutes.
thinly, about 1/8 inch thick. Transfer to a bowl will anyway).
and sprinkle on 2 tsp. of the salt, tossing to Transfer the tortilla to a serving platter and
distribute it well. Heat the skillet on medium high. Add the let cool at least 10 minutes. Serve warm, at
1 Tbs. reserved oil. Let the pan and oil get room temperature, or slightly cool. Cut into
When the oil is very hot (a potato slice will very hot (important so the eggs don’t stick), wedges or small squares, sticking a toothpick
s­ izzle vigorously around the edges without and then pour in the potato and egg mixture, in each square if serving as an a­ ppetizer.
browning), ­gently slip the potatoes into the spreading it evenly. Cook for 1 minute and
oil with a skimmer or slotted spoon. Fry the
potatoes, turning occasionally (trying not to
break them) and adjusting the heat so they
sizzle but don’t crisp or brown. Set a sieve
over a bowl or line a plate with paper towels.

66 o n e - p o t m e als 2 0 1 7

prep and cook
the tortilla

Whether you use a knife or mandoline, moroccan vegetable ragoût
the goal is thin, even potato slices, which
will cook quickly and at the same rate. Serve with a green salad and couscous studded with toasted
This isn’t deep-frying. The potatoes will almonds. Serves 3 to 4
sizzle and the oil will bubble, but the
potatoes shouldn’t get brown or crisp. 1 Tbs. extra-virgin olive oil Heat the oil in a 5- to 6-quart Dutch
A hot pan is as good as nonstick. As long oven or other heavy pot over
as the pan is very hot when the potatoes, 1 medium yellow onion, thinly medium-high heat. Add the onion
onions, and eggs are poured in, the torti- sliced (about 11/4 cups) and cook, stirring frequently, until soft
lla will release in one piece. and lightly browned, about 5 minutes.
1 3- to 4-inch cinnamon stick Add the cinnamon stick and cumin
and cook until very fragrant, about
11/2 tsp. ground cumin 1 minute. Add the sweet potatoes,
chickpeas, tomatoes and their juices,
2 cups peeled and medium olives, orange juice, honey, and 1 cup
diced (1/2-inch) sweet potatoes water; bring to a boil. Reduce the heat
(about 3/4 lb.) to ­medium low and simmer, covered,
stirring occasionally, until the sweet
1 14- to 16-oz. can chickpeas, potatoes are barely tender, about
drained and rinsed 15 minutes. Stir in the kale. Cover and
continue cooking until wilted and
1 141/2-oz. can diced tomatoes softened, about another 10 minutes.
with their juices Season with salt and pepper to taste.

1/2 cup pitted green Greek or Italian
olives

6 Tbs. orange juice, preferably fresh

11/2 tsp. honey

2 cups lightly packed very
coarsely chopped kale leaves
(from about 1/2 lb. kale)

Kosher salt and freshly ground
black pepper

f i n e c o o k i n g . c o m 67

comfort food

slow-cooked spiced veal shanks

These veal shanks are rubbed with a “warm-the-mouth” spice rub
and then braised with aromatic vegetables, lemon zest, wine, and
fresh herbs for an unmatched depth of flavor. Serves 6

6 veal shanks (about 33/4 lb. total) Cover the dish tightly and put it in
the oven. After an hour, degrease the
1/4 cup Spice Rub (recipe at right) sauce and baste the shanks with the
liquid. Cover and cook for another
Kosher salt and freshly 45 minutes. Remove the cover and
ground black pepper turn the shanks over. After another
15 minutes, turn the shanks and check
4 Tbs. olive oil for doneness. Repeat every 15 minutes
until the shanks are fork-tender.
3 Tbs. butter
If you’re making the dish ahead,
2 large onions, chopped ­refrigerate the cooking liquid and
shanks separately. When you’re ready
2 large carrots, chopped to reheat the shanks, remove the fat
from the liquid (it will have solidified
3 large celery ribs, chopped into one piece) and discard it. Put the
shanks and cooking liquid in a roasting
12 cloves garlic, smashed pan, cover with foil, and reheat in a
400°F oven for 15 to 20 minutes.
1 cup white wine; more Remove the shanks from the liquid
as needed and keep warm.

1 3-inch piece lemon zest, Strain the sauce through a fine sieve
white pith removed into a small saucepan, pressing all liquid
from the vegetables. Spoon off any
1 large bouquet garni (2 bay grease from the liquid. You should have
leaves and 2 large sprigs at least 21/2 cups liquid. Bring the sauce
each of thyme, rosemary, to a simmer and reduce it to about
and parsley) 11/2 cups. Check the thickness of the
sauce as you go; if it coats the back of a
5 cups homemade chicken, spoon, it’s ready. Season with salt and
veal, or beef broth, or a pepper to taste.
mixture of lower-salt canned
chicken and beef broth Serve the veal and the sauce on plain
couscous or a rice pilaf.
Coat the shanks with the spice rub,
cover, and marinate in the refrigerator spice rub
for at least 4 hours, preferably
overnight. Yields 1/2 cup

Heat the oven to 325°F. Scrape 1 Tbs. ground cumin
excess spice rub from the shanks and
season generously with salt and pepper. 1 Tbs. paprika

Heat the olive oil in a large flame­ 1 Tbs. ground black pepper
proof roasting pan or Dutch oven over
medium high. When the oil is very 1 Tbs. ground coriander
hot, add the shanks and sear until well
brown­ed, 5 to 6 minutes on each side, 1 tsp. cayenne
in batches. Remove the shanks and set
aside. Add the butter and when it starts 1/2 tsp. ground cloves
to foam, add the onions, carrots, celery,
and garlic and sauté for 3 minutes. Turn 2 Tbs. fresh lemon juice
the heat to low and continue sautéi­ng
until the vegetables are golde­ n brown 3 Tbs. chopped garlic
and carameli­zed, 25 to 30 minutes. If
the vegetables start to stick, use white 1/4 cup olive oil
wine to deglaze. Add the remaining
wine, scraping up any brown­ed bits, and Purée all of the ingredients in a food
reduce over high heat until the pan is processor, scraping down the sides
nearly dry. occasionally.

Return the shanks to the pan. Add
the zest, bouquet garni, and broth. The
liquid should cover two-thirds of the
meat; add more if needed. Bring to a
simmer. Skim off any visible fat.

68 o n e - p o t m e als 2 0 1 7

braising veal shanks

Boost the veal shanks’ flavor with spices
and sautéing. Marinate the meat in
spices over­night and then sauté for color
and richness.
Brown the vegetables, too. Their n­ atural
sugars caramelize. When you de­glaze
with white wine, the cara­ m­ eli­zed bits
flavor the sauce.
Go from stove to oven in one pan. A­ fter
all the ingredients are placed in the
roasting pan and brought to a boil on the
stove, the pan goes in the oven.

Turn braising liquid into a savory sauce.
Strain the liquid ­into a saucep­ an and then
boil to intensify the taste and to thicken.

f i n e c o o k i n g . c o m 69

comfort food

chicken with shiitakes sear-roasted rosemary
and new potatoes steak and potatoes

Flavorful chicken thighs, mushrooms, baby potatoes, and onions This is a one-pan take on steak and
come together deliciously on the stovetop in this complex, satis- potatoes. Sear the steaks on the stovetop
fying dish. Serves 4 and then roast them with small red
potatoes and rosemary sprigs. Thinly
3 Tbs. extra-virgin olive oil to brown, 3 minutes. Transfer the slice the beef and serve with the potatoes
mixture to a bowl. and balsamic-glazed Brussels sprouts or
1/2 lb. fresh shiitake mushrooms, roasted asparagus. Serves 4
stemmed and quartered Return the skillet to the stove
and heat the remaining 1 Tbs. oil 4 11/2-inch-thick top loin (New York strip)
3/4 lb. baby red potatoes, over medium-high heat. Spread steaks (8 to 10 oz. each), trimmed
quartered the flour on a plate. Season the
chicken thighs generously with 1 tsp. chopped fresh rosemary plus 3 sprigs,
1 cup frozen pearl onions salt and pepper and dredge the pulled apart into smaller pieces
thighs in the flour, shaking off any
8 cloves garlic excess. Cook the chicken until Kosher salt and freshly ground black pepper
browned on one side, 4 minutes.
2 Tbs. all-purpose flour Flip the chicken and cook until the 3 Tbs. unsalted butter
other side is browned, another
Kosher salt and freshly ground 4 minutes. Stir in the mushroom 2 Tbs. olive oil
black pepper mixture and the thyme and cook
for 1 minute. Pour in the chicken 11/2 lb. small red potatoes, halved
4 boneless, skinless chicken broth, scraping up any browned or quartered if large
thighs, 6 to 7 oz. each bits in the s­ killet. Bring the mixture
to a boil, reduce the heat to 2 tsp. balsamic vinegar
1 tsp. fresh thyme leaves ­medium, cover, and simmer rapidly
until an instant-read thermometer Position a rack in the center of the oven and heat
1 cup homemade or lower-salt inserted into the thickest part of a the oven to 425°F. Sprinkle the steaks with the
chicken broth thigh registers 170°F, another 15 to chopped rosemary, 11/2 tsp. salt, and 3/4 tsp. pep-
20 minutes. Serve immediately, per. In a large (12-inch), ovenproof, heavy-duty
3 Tbs. thinly sliced chives arranging the chicken on top of skillet (like a cast-iron pan) over medium-high
the vegetables and sprinkling with heat, combine 1 Tbs. each of the butter and oil
Heat 2 Tbs. of the oil in a 12-inch the chives. and heat until the butter melts and its foam sub-
skillet over ­medium-high heat. sides. Add the steaks and cook without touching
When the oil is hot, add the mush- until they brown around the edges and easily
rooms and cook, stirring occasion- release from the pan, about 3 minutes. Flip and
ally, until they begin to soften, cook the other sides until they brown, about
2 minutes (don’t worry if they stick 2 minutes. Transfer to a large plate.
a little). Add the potatoes and cook
until they begin to brown lightly, Add the remaining 1 Tbs. oil to the skillet.
4 to 5 minutes. Add the onions and Arrange the potatoes, cut side down, in the
garlic and cook until the onions are skillet, scatter the rosemary leaves around the
thawed and the mixture begins potatoes, sprinkle with 1/2 tsp. salt, and transfer
to the oven. Roast until the potatoes are tender
when pierced, about 15 minutes. Set the steaks
atop the potatoes and cook until the steaks are
medium rare—an instant-read thermometer
inserted into the thickest part should register
135°F, about 10 minutes.

Transfer the steaks to a cutting board and let
rest for 5 minutes. Toss the potatoes with the
remaining 2 Tbs. butter and the balsamic vinegar,
and keep warm in the oven (turn the oven off and
leave the door slightly open). Serve the steaks
thinly sliced, with the potatoes on the side,
drizzled with any remaining balsamic and butter
mixture and sprinkled lightly with salt and pepper.

70 o n e - p o t m e als 2 0 1 7

















pork and sausage meatballs with porcini sauce

Meatballs from the slow cooker are truly special—the sauce permeates the meat for tender, super-savory results that are delicious
even without spaghetti. Because of the way the slow cooker works, the meatballs may be slightly pink inside even when cooked
through; if in doubt, an instant-read meat thermometer inserted into the center of a meatball should register 160°F. Serves 6

FOR THE MEATBALLS 1/2 oz. dried porcini mushrooms, crumbled MAKE THE SAUCE
11/2 cups coarse fresh breadcrumbs 1 tsp. dried oregano Mix the crushed tomatoes, tomato paste,
1/2 cup red (sweet) vermouth 1 tsp. dried thyme dried porcini, oregano, thyme, fennel, pepper
11/4 lb. ground pork 1/2 tsp. fennel seeds flakes, and 1/2 tsp. salt in a 5- to 6-quart slow
1 lb. sweet Italian sausage, casings removed 1/4 tsp. crushed red pepper flakes cooker until the tomato paste dissolves.
1 large egg Kosher salt
6 Tbs. finely grated Parmigiano-Reggiano Nestle the meatballs into the sauce. Cover
1 tsp. rubbed sage MAKE THE MEATBALLS and cook until cooked through, 3 to 4 hours
1 tsp. dried oregano Mix the breadcrumbs and vermouth in a large on high or 8 hours on low. (The meatballs
1/2 tsp. kosher salt bowl and set aside for 20 minutes. can stay on the keep-warm setting for up to
1/4 tsp. freshly grated nutmeg 2 hours.) Season to taste with salt and serve.
Add the pork and sausage to the crumbs,
FOR THE SAUCE breaking the meat up with your fingers as you
1 141/2-oz. can crushed tomatoes go. Add the egg, cheese, sage, oregano, salt,
1/4 cup tomato paste and nutmeg and mix until combined. Form
into 12  meatballs.

f in e c o o k in g . c o m 79

low and slow

smoky indonesian-style chicken curry

Aromatic and gently spicy, this curry Put the chiles in a medium bowl and cover with
is a soul-warming meal on a chilly boiling water; set aside to soften for 20 minutes.
evening. It’ll serve four with nothing Drain, then transfer the chiles to a blender. Add
else on the table, but it can stretch to the shallot, lemongrass, tomato paste, smoked
eight servings with a side dish; it is deli- paprika, ginger, brown sugar, sambal oelek,
cious with a lemony cucumber salad cumin, coriander, and 2 tsp. salt. Blend the mix-
and jasmine rice. Serves 4 ture until smooth, drizzling the broth through
the hole in the lid and stopping occasionally to
5 dried pasilla or New Mexico chiles, scrape down the inside of the jar.
stemmed and seeded
Generously season the chicken with salt
1 small shallot, quartered and pepper and spread evenly with the chile
2 Tbs. thinly sliced lemongrass mixture. Layer the potatoes in the bottom of
2 Tbs. tomato paste a 5- to 6-quart slow cooker and arrange the
2 Tbs. sweet smoked paprika chicken in an even layer on top. Cover and
1 Tbs. minced peeled fresh ginger cook until the potatoes are fork-tender and
1 Tbs. packed dark brown sugar the chicken is tender but not falling off the
1 Tbs. sambal oelek bone, 2 to 3 hours on high and 6 hours on low.
11/2 tsp. ground cumin (The curry can stay on the keep-warm setting
11/2 tsp. dried coriander for up to 3 hours.)
Kosher salt
6 Tbs. lower-salt chicken broth About 45 minutes before serving, turn the
8 bone-in chicken thighs (about slow cooker to high (if it was on low or keep-
warm), sprinkle the green beans evenly over the
31/4 lb.), skin removed top, cover, and cook until crisp-tender, about
Freshly ground black pepper 30 minutes. Add the peas and cook until heated
11/4 lb. waxy potatoes, such as Yukon Gold, through, about 10 minutes. Stir to combine,
season to taste with salt and pepper, and serve.
cut into 1-inch pieces (about 31/2 cups)
1/2 lb. green beans, trimmed

and cut into 1-inch pieces
2/3 cup thawed frozen peas

pulled-pork sandwiches

An easy version of the classic, this pulled-pork sandwich is great with a side of vinegary coleslaw.

Yields 8 cups pulled pork, enough for 12 to 16 sandwiches

1 large yellow onion, halved In a 4-quart slow cooker, combine the shredding
and sliced onion, salsa, 1/3 cup of the vinegar, the
brown sugar, cumin, chili powder, and This pork is slowly cooked
3/4 cup jarred tomato salsa 1 tsp. salt. Add the pork shoulder and to a meltingly fork-tender
(medium heat) turn to coat. Cover the slow cooker and texture. To shred it, use
cook until the pork is fork-tender, 5 to two forks, crossing the
1/3 cup plus 2 Tbs. cider vinegar 6 hours on high or 7 to 8 hours on low. forks and “pulling” the
meat from the roast into
1/3 cup packed light brown sugar Transfer the pork to a cutting board. small pieces. You can also
Using two forks, shred the pork. Discard use your fingers.
1 Tbs. ground cumin the bone and fat. Put 1 cup of the
juices and onions in a large bowl. Whisk
1 Tbs. chili powder in the tomato paste, the remaining
2 Tbs. vinegar, and 1 tsp. salt. Add the
Kosher salt pulled pork and stir to combine. If the
pork seems dry, add more juices as
1 4- to 41/2-lb. bone-in pork needed. Mound the pork on the toasted
shoulder, trimmed hamburger buns.

3 Tbs. tomato paste

Toasted hamburger buns,
for serving

f in e c o o k in g . c o m 81

low and slow

steak and vegetables with guinness

This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked,
the hearty beef stew requires minimal prep time. When it’s ready, the optional puff pastry “tops” are baked separately
and served alongside. Serves 4

11/8 oz. (1/4 cup) all-purpose flour; more for Nonstick cooking spray If serving the stew with puff pastry,
rolling (if using puff pastry) position a rack in the center of the oven
1 sheet frozen puff pastry (about 9 oz.), and heat the oven to 375°F. Coat a large
Kosher salt and freshly ground black thawed overnight in the refrigerator rimmed baking sheet with cooking spray. On
pepper (optional) a lightly floured surface, roll the puff pastry
sheet into a 10x14-inch rectangle. Put it on
2 lb. boneless beef chuck, trimmed In a large bowl, combine the flour, 2 tsp. the prepared baking sheet and bake until
of excess fat, cut into 1-inch pieces salt, and 1 tsp. pepper. Toss the beef in the golden brown, 15 to 18 minutes. Remove
flour mixture to coat. Transfer the mixture from the oven, let cool slightly on a rack,
2 large carrots, cut into 1/4-inch-thick (including excess flour) to a 6-quart slow and cut into quarters.
rounds cooker and then add the carrots, onion, gar-
lic, and thyme. Slowly pour in the Guinness To serve, lay the puff pastry quarters in
1 large yellow onion, coarsely chopped and then stir in the beef broth. Cover and 4 wide, shallow bowls and spoon the stew
cook on low for 6 to 7 hours or on high for over the pastry.
3 large cloves garlic, minced 4 to 5 hours. Add the potatoes and contin-
ue cooking until the meat and the potatoes
2 sprigs fresh thyme are fork-tender, about 1 hour more.

1 12-oz. bottle Guinness (or other stout)

1 cup lower-salt beef broth

2 large russet potatoes (about 11/2 lb.),
washed and cut into 1-inch cubes

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

pork tenderloin with
bourbon molasses
baked beans

To complement the naturally sweet flavors
in a pork tenderloin, these baked beans are
loaded with plenty of aromatics, as well as
the woodsy, earthy tones of bourbon. Just
remember: the better the bourbon, the
more sophisticated its flavor in the beans.
Don’t use the $75 bottle, but skip the cheap
hooch with its metallic tang. Serves 4 to 6

2 15-oz. cans pinto beans, drained and rinsed

1 15-oz. can white beans, drained and rinsed

1 medium Cubanelle pepper, stemmed,
seeded, and chopped

1 medium yellow onion, chopped

1/4 cup tomato paste

1/4 cup bourbon

3 Tbs. molasses

2 Tbs. apple cider vinegar

1 Tbs. packed light brown sugar

1 Tbs. Worcestershire sauce

2 tsp. ground cumin

11/2 tsp. dried oregano

1 tsp. dry mustard

Kosher salt and freshly ground
black pepper

2 1-lb. pork tenderloins

1/4 cup chopped fresh cilantro

Stir the beans, Cubanelle pepper, onion, tomato
paste, bourbon, molasses, vinegar, brown sugar,
Worcestershire sauce, cumin, oregano, dry
mustard, and 1 tsp. salt in a 5- to 6-quart slow
cooker. Lightly season the pork tenderloins with
salt and pepper and nestle the tenderloins into
the bean mixture, coating their exposed surfaces
with some of the bean mixture. Cover and cook
on low for 4 hours.

Transfer the tenderloins to a cutting board and
let rest for 5 minutes. Stir in half of the cilantro
and season the beans with salt and pepper to
taste. Slice the pork into 1/2-inch-thick rounds and
serve with the baked beans sprinkled with the
remaining cilantro.

f in e c o o k in g . c o m 83

low and slow

spicy short ribs with lime and basil

Lime marmalade gives a wonderful burst of sweet, citrusy tang to this luxurious braise, which
fairly cries out for rice or mashed potatoes as an accompaniment; sautéed chard or baby bok
choy would also be nice. You can find the marmalade with the British foods in the international
aisle of large supermarkets. Serves 4

1 Tbs. peanut oil from the bowl on top. Cover and cook until and cook for 1 minute to let the flavors meld.
fork-tender, 5 to 6 hours on high or 9 hours Season to taste with salt and pepper, pour
3 lb. small bone-in beef short ribs on low. (The short ribs can stay on the keep- the sauce over the short ribs, garnish with
warm setting for up to 2 hours.) small basil leaves, if using, and serve.
1 medium yellow onion, chopped
Use tongs to transfer the short ribs to
6 small fresh hot red chiles, such as Thai serving bowls or a platter. Strain the sauce
bird, stemmed and halved lengthwise into a fat separator; set aside for a few
minutes. Pour the defatted sauce into a
2 medium cloves garlic, quartered 3-quart saucepan, add the vinegar,
and bring to a boil over high
1 3-inch piece peeled fresh ginger, heat, stirring occasionally,
thinly sliced until reduced by half,
about 8 minutes.
1 tsp. dried thyme Stir in the basil

1/2 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

1/2 cup lime marmalade

1/2 cup lower-salt chicken broth

2 Tbs. soy sauce

1 Tbs. white-wine vinegar

2 Tbs. finely chopped fresh basil
leaves; plus small leaves for garnish
(optional)

Kosher salt and freshly ground
black pepper

Heat the oil in a 5- to 6-quart stovetop-safe
slow cooker insert (or in a 12-inch skillet)
over medium heat. Add half of the short ribs
and brown well, turning once, about 2 min-
utes per side. Transfer to a bowl and repeat
with the remaining short ribs.

Add the onion and cook, stirring often,
until soft, about 3 minutes. Add the chiles,
garlic, ginger, thyme, allspice, and nutmeg;
stir until fragrant, about 1 minute. Add the
marmalade and stir until melted. Fit the
insert into the slow cooker. (If using a skillet,
scrape its contents into a 5- to 6-quart
slow cooker.)

Stir in the broth and soy sauce. Nestle the
short ribs into the sauce, pouring any juice















credits

Many of the recipes and photos in this issue have appeared previously in Fine Cooking. Listed here are the
original authors and issue numbers. Unless otherwise noted, all photos are by Scott Phillips.

flash in the pan Roast Pork with Sweet Red Pepper Paste and Pork and Sausage Meatballs with Porcini Sauce;
Roasted Potatoes, Ana Patuleia Ortins, #48 Smoky Indonesian-Style Chicken Curry, Bruce
Sausage and Peppers, Clifford Wright, #31 Weinstein & Mark Scarbrough, #133
Mushroom and Spinach Skillet Strata, Herbed Pork Tenderloin with Mustard-Roasted
Apples and Potatoes; Broiled Shrimp and Pulled-Pork Sandwiches, Allison Fishman, #107
Melissa Denchak, #125 Broccoli with Spicy Peanut Sauce, Molly Gilbert, Steak and Vegetables with Guinness, Julissa
Sichuan Braised Cod, Tony Rosenfeld, #77 #137
Stir-Fried Beef with Snow Peas and Shiitakes, Roberts, #110
Beer-Braised Pot Roast, Molly Stevens, #74 Pork Tenderloin with Bourbon Molasses Baked
Jennifer Armentrout, #74 Roast Beef with Balsamic-Glazed Vegetables,
Roast Salmon with Bacon and Leeks, from Big Buy Beans, Bruce Weinstein & Mark Scarbrough,
Tony Rosenfeld, #77 Finecooking.com web-only recipe
Cooking by Tony Rosenfeld, photo: Maren Caruso Soy and Ginger Shrimp en Papillotes, Molly Stevens, Spicy Short Ribs with Lime and Basil; Smoky
Sautéed Pork Chops with Balsamic Onions, Slow-Cooker Brisket, Bruce Weinstein &
#113 Mark Scarbrough, #136
Chris Schlesinger, #64 Roast Chicken with Fingerling Potatoes, Leeks, and
Pan-Seared Salmon with Spinach and Shiitake, test kitchen
Bacon, Arlene Jacobs, #116
Liz Pearson, #98 Tangy Chicken with Preserved Lemons, Olives, and Preserved Lemons, Shelley Wiseman, #128
Quick Shrimp Pad Thai, Su-Mei Yu, #77
Turkey Biryani, Ivy Manning, #129 Vegetables, Ronne Day, not previously published last bite
Spicy Pan-Fried Noodles with Tofu, Matthew Card, Roasted Salmon and Asparagus with Lemon Oil,
Bananas Foster, Poppy Tooker, #106
#130 Tony Rosenfeld, #77
Quick Chicken Sauté with Walnuts, Curly Endive, Roasted Chicken Thighs, Baby Potatoes, and Some of the recipes and photos in this issue
were excerpted from this book.
and Orange Pan Sauce, Maryellen Driscoll, Tomatoes with Olives and Mint, Lori Longbotham,
#53 #77 Big Buy Cooking by Fine Cooking
Hunter’s-Style Braised Short Ribs, Susie Middleton, (The Taunton Press, 2010).
at a simmer #103 Photos © Maren ­Caruso;
Shrimp Roasted with Potatoes and Prosciutto, food stylist: Katie Christ.
Southwestern Spiced Chicken and Black Bean Leslie Pendleton, #90
Stew, Tony Rosenfeld, #56
comfort food
Beef and Wild Rice Soup with Squash and Turnips,
Beth Dooley & Lucia Watson, #60 Pot-au-Feu, Jamie Schler, #131
Artichoke, Leek, and Taleggio Frittata, Sara Jenkins,
Smoky Turkey and White Bean Chili, Tony
Rosenfeld, #127 #104
Poached Chicken with Salsa Rustica, Lidia
Rhode Island Clam Chowder, Allison Ehri Kreitler,
#119 Bastianich, #122
Spanish Potato Tortilla (Tortilla Española), Sarah
Tomato Soup with Fennel, Leek, and Potato, Perla
Meyers, #91 Jay, #43, photo: Sarah Jay
Moroccan Vegetable Ragoût, Kate Hays, #76
Brazilian Chicken and Shrimp Stew, Lori Slow-Cooked Spiced Veal Shanks, Mark Bliss, #11,
Longbotham, #91
photos: Mark Thomas & Boyd Hagan
Spicy Pasta e Fagioli, Rosina Wilson, #15 Chicken with Shiitake and New Potatoes, David
South Indian-Style Vegetable Curry, Ellie Krieger,
Bonom, #71
#107 Sear-Roasted Rosemary Steak and Potatoes, from
Purée of Sweet Potato and Ginger Soup with
Big Buy Cooking by Tony Rosenfeld, photo:
Apple-Mint Raita, Eva Katz, #55 Maren Caruso
Leek and Potato Soup, David Tanis, #46, photo: Saffron and Parmesan Risotto, James Peterson,
#50
Amy Albert
Black Bean Soup with Sweet Potatoes, Lori low and slow

Longbotham, #96 Swordfish with Creamy Fennel-Tomato Sauce,
Lemongrass-Ginger Chicken Soup with Swiss Bruce Weinstein & Mark Scarbrough, #133

Chard, Ronne Day, #138 Slow-Cooked Ropa Vieja, Bruce Weinstein &
Noodle Soup with White Beans and Collards, Mark Scarbrough, Finecooking.com web-only
recipe
Lori Longbotham, #126
Five-Spice Pork with Snap Peas, Julissa Roberts,
oven-ready #121

Mediterranean Chicken with Mushrooms and
Broccolini, Ronne Day, not previously published

92 one - pot meals 2 0 1 7

sOUrces

slow-cooked ropa vieja, page77

• Hamilton Beach Simplicity 6-quart slow cooker,

$49.99, Hamiltonbeach.com, 800-851-8900.

poached chicken saffron and parmesan risotto, brazilian chicken and
with salsa rustica, shrimp stew, page37
page 73
page 64 From Amigofoods.com,
• Arborio rice, $3.95 for 6 oz., Thrivemarket.com, 800-627-8554:
• Unbleached cheesecloth,
866-419-2174. • Dendê oil, $6.59 for 100 ml.
$8.99 for 2 sq. yd., • Malagueta peppers, $7.99 for
Kalustyans.com, • Saffron threads, $26.95 for three 1-gram tins,
800-352-3451. 180 grams.
Delitaliana-online-food-store-products.com,
five-spice pork 954-353-5729.
with snap peas,

page 78

• Shaoxing wine, $17.99 for

25 oz., Posharpstore.com,
888-429-7989.

southwestern spiced black bean soup with broiled shrimp and
chicken and black sweet potatoes, page41 broccoli with spicy
bean stew, page32 peanut sauce, page49
• 5½-quart French oven, $290, Lecreuset.com,
• Dried chipotle, $13.65 From Kingarthur our.com,
877-418-5547. 800-827-6836:
for 1 oz., Savoryspiceshop.com,
888-677-3322. • Half-sheet pan, $19.95.
• Half-sheet parchment

paper, $12.95 for 50 sheets.

F I N E C O O K I N G . C O M 93

nutrition

Recipe Calories Fat Cal Protein Carb Total Sat Fat Mono Poly Chol Sodium Fiber
(g) (g) Fat (g) (g) Fat (g) Fat (g) (mg) (mg) (g)
(kcal) (kcal)

FLASH IN THE PAN, p. 18

Sausage and Peppers 750 500 27 39 56 18 28 7 110 1600 7

Mushroom and Spinach Skillet Strata 310 140 18 24 16 8 4.5 1.5 225 740 2

Sichuan Braised Cod 290 120 30 11 13 1.5 7 3.5 115 940 1

Stir-Fried Beef with Snow Peas and Shiitakes 550 350 31 19 39 11 18 6 90 920 3

Roast Salmon with Bacon and Leeks 520 270 55 4 31 5 15 8 155 630 1

Sautéed Pork Chops with Balsamic Onions 400 240 31 7 27 8 15 2 100 1850 1

Pan-Seared Salmon with Spinach and Shiitake 530 320 41 13 35 10 16 7 150 680 2

Quick Shrimp Pad Thai 470 110 27 64 13 1.5 6 5 165 2520 5

Turkey Biryani 630 240 34 67 27 10 10 4.5 100 420 5

Spicy Pan-Fried Noodles with Tofu 370 140 16 47 16 1.5 8 5 0 1760 4

Quick Chicken Sauté w/Walnuts, Endive & Orange Sauce 470 270 37 13 30 7 16 5 110 570 3

AT A SIMMER, p. 30

Southwestern Spiced Chicken and Black Bean Stew 350 180 22 20 20 6 10 3 70 390 6

Beef and Wild Rice Soup with Squash and Turnips 320 130 16 26 15 6 6 1 50 610 4

Smoky Turkey and White Bean Chili 570 230 37 52 25 4 9 6 65 690 15

Rhode Island Clam Chowder 240 60 21 23 7 3 1.5 .5 65 890 2

Tomato Soup with Fennel, Leek, and Potato 150 70 5 15 8 1 5 .9 0 230 3

Brazilian Chicken and Shrimp Stew 490 300 36 13 33 13 14 4 215 650 3

Spicy Pasta e Fagioli 550 165 28 70 18 4 11 2 15 940 13

South Indian-Style Vegetable Curry 300 90 12 45 10 2 3.5 2.5 0 680 12

Purée of Sweet Potato & Ginger Soup w/Apple-Mint Raita 250 50 7 46 5 3 1 1 10 480 6

Leek and Potato Soup (w/1 tsp. créme fraîche) 170 80 4 19 9 3 5 1 10 360 2

Black Bean Soup with Sweet Potatoes 310 50 17 51 6 1 2.5 2 0 370 11

Lemongrass-Ginger Chicken Soup with Swiss Chard 110 35 14 7 4 1 2 .5 25 380 1

Noodle Soup with White Beans and Collards 350 90 20 45 10 3 5 1.5 10 470 6

OVEN-READY, p. 44

Mediterranean Chicken with Mushrooms and Broccolini 470 240 44 9 27 7 12 5 135 400 1

Roast Pork w/Red Pepper Paste and Roasted Potatoes 650 180 52 66 20 4 12 2.5 120 490 7

Herbed Pork Tenderloin w/Roasted Apples and Potatoes 380 140 31 30 15 3 10 2 80 390 3

Broiled Shrimp and Broccoli with Spicy Peanut Sauce 320 120 35 13 14 2 3.5 2 215 810 4

Beer-Braised Pot Roast 670 360 54 19 40 14 17 3.5 135 820 4

The nutritional analyses have been calculated by a registered dietitian at Nutritional Solutions in Melville, New York. When a recipe gives a choice of ingredients, the first choice is the one used. Optional ingre­
dients with measured amounts are included; ingredients witho­ ut specific quantities are not. Analyses are per serving; when a range of ingredient amounts or servings is given, the smaller amount or portion is
used. When the quantities of salt and pepper aren’t specified, the analysis is based on 1/4 tsp. salt and 1/8 tsp. pepper per serving for entrées, and 1/8 tsp. salt and 1/16 tsp. pepper per serving for side dishes.

94 one - pot meals 2 0 1 7

Recipe Calories Fat Cal Protein Carb Total Sat Fat Mono Poly Chol Sodium Fiber
(g) (g) Fat (g) (g) Fat (g) Fat (g) (mg) (mg) (g)
(kcal) (kcal)

Roast Beef with Balsamic-Glazed Vegetables 420 150 45 20 17 4.5 9 1 95 520 3
Soy and Ginger Shrimp en Papillotes
180 50 25 8 5 1 1.5 1.5 215 1540 1

Roast Chicken with Fingerling Potatoes, Leeks, and Bacon 760 340 61 43 38 12 15 7 190 1220 5

Tangy Chicken w/Preserved Lemons, Olives & Vegetables 630 340 35 37 38 8 22 6 175 1020 7

Roasted Salmon and Asparagus with Lemon Oil 380 200 40 4 23 3.5 12 6 105 580 2

Roasted Chicken Thighs, Baby Potatoes, and Tomatoes 430 200 31 25 23 4.5 13 4 100 500 3

Hunter’s-Style Braised Short Ribs 450 220 35 9 25 8 11 3.5 80 650 2

Shrimp Roasted with Potatoes and Prosciutto 480 170 47 31 19 3.5 10 2.5 355 1300 3

COMFORT FOOD, p. 60

Pot-au-Feu 480 140 40 43 16 6 7 .5 105 1450 8

Artichoke, Leek, and Taleggio Frittata 190 130 8 6 15 4 8 1.5 165 280 2

Poached Chicken with Salsa Rustica 590 340 37 24 38 8 21 6 135 1450 4

Spanish Potato Tortilla 170 90 5 15 10 2 7 1 105 400 2

Moroccan Vegetable Ragoût 290 60 9 52 6 1 4 1 0 1030 8

Slow-Cooked Spiced Veal Shanks 600 336 66 12 29 9 15 2 250 560 3

Chicken with Shiitakes and New Potatoes 490 210 36 32 24 5 13 4 115 660 3

Sear-Roasted Rosemary Steak and Potatoes 540 230 47 28 26 11 11 1.5 145 680 3

Saffron and Parmesan Risotto 510 180 13 63 20 12 6 1 50 490 1

LOW AND SLOW, p. 74

Swordfish with Creamy Fennel-Tomato Sauce 340 140 32 17 16 6 6 2 115 820 6

Slow-Cooked Ropa Vieja 410 170 48 11 19 7 8 1 135 530 2

Five-Spice Pork with Snap Peas 480 160 47 24 17 7 8 2 140 1250 2

Pork and Sausage Meatballs with Porcini Sauce 420 210 32 17 23 9 10 3 115 1030 3

Smoky Indonesian-Style Chicken Curry 520 150 49 45 17 4 6 3.5 235 920 10

Pulled-Pork Sandwiches 280 80 19 28 9 3 4 1.5 55 480 2

Steak and Vegetables with Guinness 880 300 58 79 34 7 9 15 80 860 5

Pork Tenderloin with Bourbon Molasses Baked Beans 450 50 42 52 6 1.5 2 1 80 820 11

Spicy Short Ribs with Lime and Basil 430 180 29 34 20 8 9 1.5 80 950 2

Smoky Slow-Cooker Brisket 360 90 50 15 9 3.5 4 0 145 430 1

TEST KITCHEN, p. 86

Preserved Lemons 5 0 0 3 0 0 0 0 0 115 1

LAST BITE, p. 98

Bananas Foster 320 100 2 50 11 7 3 0 35 40 2

f i n e c o o k i n g . c o m 95