One-Pot Meals

Every region of Italy with a coastline has a characteristic fish soup. This Roman version is spicy with garlic and hot chile. It contains a minimum of liquid, so it is more like a stew than a soup. Use whatever fish varieties are available with the exception of strong-flavored oily fish, which would overwhelm the delicate shellfish.

The tortilla strips need to dry overnight, so begin making this one day ahead.

This venerable cold-weather dish has never looked so pretty or tasted so good. Partner it with a tossed green salad and French bread. Uncork a dry red wine.

You can add some diced red bell pepper to give this full-flavored dish a splash of color.

One of my favorite meals was made by finding some leftover meat or fish and some cooked rice, and tossing them in a skillet with whatever caught our fancy. When you're good and hungry, a mixed-up quick meal tastes every bit as good as any long pot [long-cooked dish]. And you don't have to wait.

Using shrimp instead of chicken in this recipe makes for an equally delicious soup.

This dish uses three vegetable-bin staples: onions, celery, and carrots. If you don't have any canned broth on hand, dissolve a bouillon cube in water.

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This makes a delicious luncheon entrée with a salad.