One-Pot Wonders
406 recipes found
Simplest roasted tomato and garlic soup
This is one of my favorite fall to summer transitional foods, for me something I make with the last big batch of local tomatoes I buy each late September. The roasting process, though, means that this will work well with tomatoes of pretty much any quality, ripeness, type and shape. This soup is bright in tomato flavor with simple ingredients, and your oven and blender or food processor do all the work! You *can* coat your baking sheet with olive oil instead of lining it, but I find that the oil doesn't really add a flavor to the soup when used in that stage, and it seemed kind of a waste. For storing and keeping soups longer, I feel that adding the fat in as a garnish if you want like with a drizzle of olive oil or cream to serve is better. It's also good for a mixed crowd of non dairy eaters. The carrot trick is something I learned from Mark Bittman, there's something in the flavor of carrots that makes tomatoes taste more tomato-y. Enjoy!
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This bagna cauda, hot garlic and anchovy sauce, is a traditional autumn recipe from Piedmonte. As a fall dish, it usually features typical seasonal vegetables.
Fried Egg-Toast in Fresh-Tomato Sauce
I often make this for a quick breakfast with a friend. You may also use an equivalent measure of grape tomatoes, halved.
Earl Grey and orange iced tea
This Earl Grey Orange Tea combination is a no-brainer; it just makes sense. Don’t brew your tea for too long, and if you want a cocktail recipe: add some rum!
Lemon and Lime Ice Cream
This is a fabulously zingy and tangy lemon lime ice cream recipe, super fresh from the citrus and without the need for a custard. It is super easy to make.
Chicken Breast Meatball
Perfect as post workout meal or a fun addition to your noodles or salad.
Honeycomb Toffee
A crunchy, aerated honeycomb toffee that's magical to make and eat. This easy recipe takes 20 minutes with no baking! It's perfect on ice cream or as a gift.
Strawberry Pineapple Guacamole
Fresh strawberry and pineapple play perfectly with avocado in this salty-sweet guacamole that feels wonderfully festive for the season
Parmesan Pea Pasta Salad
See the full recipe here: https://www.tastyeverafter.com/parmesan-pea-pasta-salad/
Broccoli Walnut Soup
The goat cheese and walnuts add texture, but feel free to leave them out or add some croutons instead to this broccoli walnut soup recipe to make it your own.
Slow Baked Salmon with Basil Pesto and a Sea of Herb Oil
This is my favourite thing to serve in the spring and summertime. The low temperature makes the salmon incredibly tender with an almost creamy texture. The low temperature also helps keep the oil bright and perky green - perfect for mopping up with bread, tossing with boiled fingerlings, or pasta. Unlike grilled or seared salmon leftovers which turn inedibly dry in the fridge, this one stays moist and tender for say, a sandwich with some pickled fennel and Boston lettuce the next day.
Alex Raij's Mushroom Confit (Setas Confitadas)
This mushroom and garlic-scented oil are both as much a reason for making the confit recipe, setas confitadas, as the mushrooms themselves are. Delicious!
Seared String Beans w Fish Sauce and Garlic
The secret to this Vietnamese recipe is heating the wok until it is really hot. That is when you throw in the oil and garlic, quickly followed by the green beans.
Maple Glazed Chicken Drumsticks
This maple glazed chicken drumsticks recipe is so good, you not be able to stop eating. The sugar caramelizes and reacts with the paprika for a divine recipe.
Canal House's Pimentón Fried Eggs
This recipe is adapted slightly from Canal House Cooking Volume No. 5: The Good Life. These fried eggs with smoked paprika are so simple and divine.
Ryan's favourite eggs
My mom used to make this recipe for us when we were little, on cold rainy nights, when we were whinny and she was tired. Simple, delicious and heart warming. I renamed it "Ryan's favourite eggs" after making it for my friend Ryan during a ski trip in Vermont, the day after he fell and dislocated his shoulder, because good food does make everything better.
Joe's Special (my version)
When I was in college there was a restaurant that served what became my go to/always order/breakfast/late night dinner. It is a non recipe, that is, the proportions of ingredients are just a guideline. The "original" called for ground beef and chicken eggs and onion, garlic and parmesan. I changed the ingredients but the spirit is still true to the "original".
Chive, Herb Goat Cheese, and Tomato Frittata
In early spring, all we have growing are chives, but they get a starting role in this dish. The herb goat cheese makes me dream of overflowing herb gardens to come later, and the eggs are from my local farmer who opens up his farm stand in the spring. I love the heartiness of this dish for dinner. (Adapted from Martha Stewart's Cheddar, Scallion and Tomato Frittata).
Marcella Hazan's White Bean Soup with Garlic and Parsley
How to cook a soulful bean soup in 10 minutes? As Marcella Hazan used to tell her students, "What you leave out is just as important as what you put in." Adapted slightly from The Essentials of Classic Italian Cooking (Knopf, 1992).
Simple Roasted Eggplant Pate
This eggplant pate spread is flavorful and incredibly simple to make. Low in fat it is great for anyone avoiding fats. This recipe is incredible!
Apple Pie (Boozy Cider)
What is better than boozy apple cider on a chilly fall day? Nothing. As with all infusions, the better your base ingredients the better the outcome. If you can find Spirytus which is a polish liquor I highly recommend it.
Friday Night Roast Chicken & Potatoes
Simple, comforting roast chicken to ring in shabbat
BASIL AND ALMOND PESTO
For this basil almond pesto recipe, no blanching or skinning is required; just blend it all together, and you have your aromatic fresh pesto ready in minutes.
Easiest Cacio e Pepe
This ridiculously easy cacio e pepe comes together with a few basic ingredients from your fridge and a big appetite! Recipe adapted from Mark Bittman.