One-Pot Wonders
406 recipes found
Yogurt Without a Machine
This is the traditional method of my family from India.
Homemade Yogurt with Salton Yogurt Maker Instructions
The instructions that come with the Salton Yogurt Maker give recipes s for a few types of homemade yogurt, and it’s easy to use them to experiment with flavors.
Breakfast reform
Thanks to Jessica Tom I have just tried cooking teff to make her wonderful pudding recipe (really great, btw). At the market I had found both teff flour and teff grain. Going with teff grain (right choice), I was then struck by how really tiny these grains are. I was also a little suspicious that they would taste...well, you know, good for you, but really not that good. But, the flavor and texture both deliver....and I mean good for you and really good tasting! I think I have just made a new best friend!
Malt-O-Meal with Rooster Sauce
This unique take on Malt O Meal is obviously not your typical American breakfast recipe, but it's really good. I like dipping buttered toast in mine. Enjoy.
Poached Egg Soup (Changua con Huevo)
There is a complexity to this Poached Egg Soup recipe: cilantro, amazing textures, green onions, the lovely blend of milk and stock, and that poached egg.
Beurre Noisette
There are many ways to make clarified butter, but this recipe is my favorite. When I use creamy buerre noisette, I expect no water to be left in the oil.
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Mel's Red Hot Baked Wings
My mom has made these wings for years, but instead of wings, she uses bites of chicken, and serves in a bowl with a fork, swimming in juicy wing sauce. The sauce for these is fairly basic, but the technique is what sets them apart. Baked (not fried) these wings are seriously tender and good. The Franks hot sauce, melted butter, and brown sugar coating caramelizes on the wings, making them gooey, sweet, spicy, and chewy. Almost like chicken candy…is that weird?
Soft Mascarpone Scrambled Eggs
I learned how to make creamy Mascarpone scrambled Eggs, and now I crave them regularly. Good, free-range eggs are paramount to this recipe, for taste & safety.
Shrimp à la Bittman
A few months ago I wrote about how I like to poach shrimp (and other fish and shellfish) in olive oil. And I still do! But I also like to cook shrimp using a method I learned from Mark Bittman. He slathers shrimp in a loose green sauce and roasts them at 500 degrees (I do 450). The shrimp emerge, unscathed by the heat -- cooked through quickly enough that they remain delicate and plump, with a juicy snap. Recently, I pared down the recipe even more, giving the shrimp a slick of oil, and lemon and lime zest, showering them with the citrus juices at the table.
Indonesian Ginger Chicken
This Indonesian ginger chicken recipe makes a perfect weeknight dish. Marinate it the day before and then bake it for an hour. It is absolutely fabulous.
Tarty Rhubarb-Thyme Compote
My mother often made a rhubarb sauce in the spring to have on hand as a treat, usually with vanilla ice cream. Rhubarb is often paired with strawberries to temper its tartness, but as I get older, I appreciate a bit of tartiness in a woman (or a man, for that matter), and certainly in my compote. Although thyme is usually served in savory dishes, with rhubarb it adds an earthiness and depth of flavor that takes this beyond a typical sweet treat. In this super simple recipe, the thyme flavor is subtle because I still want the rhubarb to be the star of the show, but you could play with it to suit your taste. I love this compote best for breakfast spooned on toast, over a scone, on pancakes, or swirled into yogurt. But Mom was on to something pairing it with vanilla ice cream. - Margy@hidethecheese
Fried Mush
I realize that the name does not sound promising, however ... when we were kids my Mom and my Stepdad had a cool old VW camper van, you know the kind with the mini fridge and the fold down table, and a bunk area in the back? They would pack the van and we would go camping, first in Baja and around California, then later in New Mexico and Colorado ... Mom always packed her iron skillet and everything needed for fried mush, which is somehow better eaten outdoors by a morning campfire but still delicious in my kitchen just now ... Mom also instructed me not to go messing with the recipe as I am wont to do, but rather to cook it as it is meant to be cooked. My Mom is an artist ... I didn't inherit her talent for creating visual art but I do think that my inherited creativity comes out in the kitchen. For more on Mom's art check out : www.marysegal.com - aargersi
The Most Basic Chicken Stock
There is not much to this recipe! It is the most basic chicken stock that becomes the building block for many of my recipes I am a purist...I like recipes clean and simple. But you never know just how important something as simple as chicken stock will play in my recipes.
Citrus Rosemary Roasted Chicken
This is my go-to rosemary roasted chicken recipe for when we are having company over. I usually use lemons but it is good with oranges and tangerines also.
Poulet a la Oscar
Mes ami, the provenance of this roast chicken is a filmmaker friend of Madame's who found it great fun to cook one evening for her. I must say I like this simple, flavorful preparation.
Fried Cornmeal Mush
Try to get past the name of this recipe. It really is quite tasty and the perfect time to enjoy the best maple syrup you can find...I like Grade A Dark Amber. I serve this for breakfast with applewood smoked bacon and sliced melon. When I was growing up in Pennsylvania, my father insisted on a dreadful side dish called "scrapple", best forgotten!
Warm and Nutty Breakfast Couscous
This warm and nutty Breakfast Couscous recipe is chock-full of protein-rich seeds and nuts and is sweetened with ground cinnamon and pure maple syrup.
Grandma's Chicken Soup (Canja)
This is a typical Portuguese soup recipe called canja, easy to make, and very nutritious. You should give it a try, especially if you like chicken soup.
Perfect Brussels Sprouts
Brussels sprouts are probably my favorite vegetable. I can't say no to them on a restaurant menu, or in a farmer's market. But it's understandable why some people are just deadset against them - they can be terrible when incorrectly cooked! This recipe plays up the natural flavor of sprouts, while infusing it with the flavor of chicken stock. You can of course substitute water for the stock, but I find it takes the sprouts to a new level. - Hotplate Gourmet
Breakfast of Champignons
So simple it is barely a recipe, this is my favorite late summer breakfast. I could say that I made it up, as it went straight from my head to my hand to my mouth, via the oven. But I'm sure it has been invented before and will be invented again. It can be made even more simply, if you just leave out the mushrooms. You would, however, need to change the name. It depends on proper local, unrefrigerated ripe tomatoes. This is nice with toasted pitas or buttered toast fingers, and very hot, very good coffee must be served.
Chilean Sea Bass Baked in Foil
The parsley and dill make this baked Chilean sea bass in foil recipe taste like it was cooked in butter, which is something I really like. This is great fish.