One-Pot Meals

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.

A flexible San Francisco favorite, finished with bright, garlicky gremolata toasts for soaking up the saucy broth.

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

You’ll need your favorite seafood seasoning and your biggest pot for this seafood boil brimming with shrimp, sweet corn, smoky sausage, and tender potatoes.

This one-pan pasta offers the best of two viral recipes.

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.