One-Pot Meals

Transform hectic weeknights into a culinary adventure with our "One-Pot Meals" collection, where simplicity meets gourmet flair. Discover richly flavored dishes that require minimal cleanup, from hearty stews and risottos to vibrant curries and pastas—all thoughtfully crafted to satisfy your cravings while freeing up your time.

Charred Vegetable Ragù

By foodandwine

This Charred Vegetable Bolognese recipe gets its flavor from portobello mushrooms, dry red wine, and Parmigiano-Reggiano. Get the recipe from Food & Wine.

60 min

Food & Wine

Italian Wedding Soup

By Jaclyn Bell

The BEST Italian Wedding Soup! A delicious and hearty soup made with bite size herbed beef and pork meatballs, veggies and acini de pepe pasta.

50 mincookingclassy.com

Slow Cooker Pot Roast

By Sarah DiGregorio

A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that’s also easily customizable: Add the root vegetables and herbs you like best The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start (If this is impossible because you’ll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.

510 min

NYT Cooking

Slow-Cooker Picadillo

By Sarah DiGregorio

This is a simple, slow-cooker version of picadillo, a beloved comfort food popular across the Caribbean and Latin America (“Picadillo” roughly translates as “mince,” referring to the use of ground meat.) Its deep flavor comes from sautéed aromatics and tomatoes, simmered gently with ground beef and spices Raisins and green olives give this Cuban-inspired version its distinctive sweet-salty-tangy pop, and here, they are added toward the end of the long cooking time so they retain their intensity

330 min

NYT Cooking