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The Complete One Pot Cookbook
401 one-pan recipes for any night and any occasion.
Take your one-pan cooking to the next level with The Complete One Pot. Featuring 401 foolproof and flavorful one-pan recipes (with serving size variations) developed for your favorite cooking vessels including skillet, sheet pan, Instant Pot, Dutch oven, casserole dish, and more. This comprehensive collection simplifies one-pan cooking and delivers recipes guaranteed to please. Chapters are organized by ingredient (chicken, beef, pork and lamb, seafood, vegetarian, pasta, and desserts) and sub-organized by vessel so that you can easily find recipes. Discover winning recipes for hearty stews and soups such as Portuguese Potato, Sausage, and Green Soup; Chicken Stew with Cheddar Biscuits; and satisfying weeknight-friendly recipes such as Steak Tips with Spicy Cauliflower, Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake, and Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash. Classic comfort foods include Chicken Pot Pie with Spring Vegetables, Cuban Braised Shredded Beef, Easiest-Ever Tomato Cheese Lasagna, and more! But that’s not all–our “Cook It Three Ways” recipe features give you added flexibility to prepare recipes based on serving size and vessel type.
Beyond the recipes, introductory resources include tips and tricks for perfecting your one-pan meals. We also share our top-rated equipment and ingredients for one-pan cooking from sheet pans, Dutch ovens, and skillets to egg noodles, chicken broth, fish sauce, and more. Whether you’re hungry for more scaled-down one-pot recipes or looking to upgrade your big batch meals while minimizing prep and cleanup, this impressive collection delivers the recipes you need.
Some of the recipes you'll find inside:
Smothered Pork Chops with Broccoli | Dutch Oven
What’s not to like about tender, juicy pork chops covered in a thick gravy? We browned the chops in bacon fat to give the gravy a richer flavor. Using a steamer basket to prepare the broccoli (which we positioned over the chops and gravy) allowed us to cook the vegetables and chops at the same time.
Bread Pudding | Cook It Three Ways
We transformed bread (challah) into this delicious dessert using a casserole dish, slow cooker, and pressure cooker. Understanding the differences in how the vessels cook ingredients was a key factor in our process of using (or not using) the recipe’s main ingredients as the ingredients behaved differently in each vessel.
Seared Steaks with Crispy Potatoes and Herb Sauce | Skillet
We were inspired by the bright, vibrant flavors of Argentinian chimichurri in developing our own herb sauce. We prepared our sauce with parsley, extra-virgin olive oil, red pepper, red onion, garlic, and other seasonings to give it a fiery flavor. Once we seared the steaks, we used the leftover juices to brown the potatoes, which we microwaved ahead of time for faster preparation.
Stuffed Spiced Eggplants with Tomatoes and Pine Nuts | Slow Cooker
Taking inspiration from Turkish cuisine, we developed a streamlined method for preparing stuffed eggplant. Assembling the ingredients in layers is essential in this recipe to maximize the absorption of flavors in the eggplant. Once we cooked the onion, garlic, and spices in the microwave we added them to the slower cooker along with the tomatoes, cheese, and pine nuts. Resting the eggplant halves cut side down helped the halves absorb the flavors of the filling.
Details
Recipes: 401
Format: Softcover
Pages: 416
Item Number: CQ31
Item Weight: 2.50 pounds
Shipping
Hands-off meals made using a single vessel:
One-Pot Basics
Set yourself up for success with our foolproof strategies for one-pot cooking. Topics include stacking ingredients, scaling recipes, building flavor, and more.
Notes from the Test Kitchen Sidebars
Learn how to store ingredients, reheat dishes, and shop smarter with additional guidance on the recipes.
Cook It Three Ways
Cooking for a few? Cooking for a crowd? Let the kitchen experts guide you through preparation of a single recipe in three different vessels.
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