The Complete One Pot: 400 Meals for Your Skillet, Sheet Pan, Instant Pot®, Dutch Oven, and More (The Complete ATK Cookbook Series)

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The only one-pot cookbook you’ll ever need!

Simplify dinner and eat well with hundreds of meals that take full advantage of your favorite pans.

Today’s one-pot recipes are more varied than ever. From sheet-pan suppers to no-boil pastas, these flavorful recipes represent the test kitchen’s best strategies for successful single-pan cooking, including staggering cooking times so everything finishes at once and developing an arsenal of no-cook sauces to dress up Instant Pot and slow cooker meals.

ATK flips the lid on several one-pot cooking assumptions; first, that it’s always slow. More than 130 of the 400+ recipes can be made in 45 minutes or less. Next, that the recipes serve an army: We paid attention to smaller family sizes by adding scaled-down recipes serving two throughout the book. And we made some of the all-time best recipes more flexible with choose-your-own pan options such as Classic Chicken Soup that can be made in a Dutch oven, slow cooker, or pressure cooker. Finally, we realized that decluttering dinner didn’t stop with using just one pot but also meant limiting the number of bowls.

Skip takeout with Sheet Pan Veggie Pizza. Make date-night Classic Arroz Con Pollo for Two in a saucepan. Cook for a crowd using a roasting-pan for Herbed Lamb Shoulder with Fingerling Potatoes and Asparagus. Set and forget Slow Cooker Spiced Pork Tenderloin with Raisin-Almond Couscous, or get dinner on the table fast using an Instant Pot to make Cod with Warm Tabbouleh Salad.



From the Publisher

One PanOne Pan

Complete One Pot

400 Meals for Your Skillet, Sheet Pan, Instant Pot, Dutch Oven, and More

ChickenChicken

Hands Off Spaghetti and MeatballsHands Off Spaghetti and Meatballs

Inside your One Pot Cookbook

Soups, Stews, and Chilis

Chicken, Beef, Pork, and Lamb chapters

Fish and Shellfish

Vegetarian

Pasta and Noodles

Dessert

The only one pot cookbook you’ll ever need!

Simplify dinner and eat well with hundreds of meals that take full advantage of your favorite pans.

Join the one-pot movement with The Complete One Pot Cookbook. From sheet-pan suppers to no-boil pastas, millions of home cooks want the ease of hands-off meals made using a single vessel. These flavorful recipes represent years of the test kitchen’s best strategies for successful single-pan cooking, from staggering cooking times so everything finishes at once to developing an arsenal of no-cook sauces and sides.

180+ recipes that can be made in less than 45 minutes!

Whether you’re feeding two or a party of 12, there are recipes to feed everyone.

Choose your own pan! Make recipes like Classic Chicken Soup in your choice of a Dutch oven, slow cooker, or pressure cooker.

Make more than just dinner. Simplify breakfast with Sheet Pan Breakfast Sandwiches, or make one-bowl (or no-bowl!) Peach Cobbler or Classic Bread Pudding in your Dutch oven.

Braised ChickenBraised Chicken

Braised Chicken Thighs with Tomatoes and Mushrooms

We were inspired by Italian cacciatore to create a dish of long-simmered chicken paired with rustic ingredients and earthy flavors. Umami-rich portobello mushrooms and tomato paste heightened the meaty notes, and garlic and thyme lent a flavorful backbone. Cooking bone-in chicken thighs in a combination of red wine, broth, and diced tomatoes yielded moist, well-seasoned chicken.

Choose your one-pot method

The Dutch oven is the classic choice for braised dishes thanks to its ability to conduct and retain heat. But we found that we could shave off some of the long braising time using the heat of the pressure cooker. Or turn this dish into a low-and-slow hands-off meal with the slow cooker.

Make it Your Way

Classic: Dutch Oven

Pressure Cooker: Instant Pot

Slow Cooker

Kimchi and Tofu Soup

Kimchi and Tofu Soup

Chicken

Chicken

Spanish Shellfish Stew

Spanish Shellfish Stew

Flank Steak

Flank Steak

Saucepan

Kimchi and Tofu Soup

This spicy Korean soup is typically served sizzling and hot tableside in an earthnware bowl, leading to the name “Hot Pot” that is often seen on Korean restaurant menus across America. This warming soup gets its tang and heat from cabbage kimchi and gochujang.

Skillet

Chicken Tagine with Fennel, Chickpeas, and Apricots

This simple skillet supper recreates authentic notes of Moroccan chicken tagine using a blend of spicy, earthy, and warm ground spices. Brine-cured olives provided the meatiness and piquant flavor of hard-to-find Moroccan ones, and some dried apricots, which plumped among the chickpeas and broth, created well rounded sweetness for this well-spiced dish.

Dutch Oven

Spanish Shellfish Stew

Chock-full of shrimp, clams, mussels, and scallps, this stew is seasoned with saffron and paprika and thickened with a picada, a mixture of ground almonds, bread crumbs, and olive oil. Canned tomatoes and dry white wine formed our broth, and a little brandly lent a depth of flavor. Shells hold onto significant amounts of flavor, so we enriched the broth by steeping the shrimp shells in wine while we prepared the other ingredients.

Sheet Pan

Spice-Rubbed Flank Steak with Toasted Corn and Black Bean Salad

The big, beefy flavor of flank steak is well suited to the grill, but to keep this recipe convenient for a weeknight, we set out to find a method for bringing it indoors with equally flavorful results. Browning the steak on the stovetop and then moving it to the oven to roast gives the steak the perfect sear. To enhance the flavor of the steak, the perfect spice rub adds just the right amount of heat and complexity.

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