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One Pot

120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More: A Cookbook

Author Editors of Martha Stewart Living
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Paperback
$26.00 US
Clarkson Potter/Ten Speed | Clarkson Potter
7.35"W x 9.14"H x 0.81"D   | 26 oz | 20 per carton
On sale Sep 23, 2014 | 256 Pages | 9780307954411
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NEW YORK TIMES BESTSELLER

Using just one pan, you can stew, steam, sauté, simmer, braise, or roast your way to a fuss-free meal—and minimal cleanup to boot.
 
At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal that can be prepared with little effort and few pans to wash. The editors of Martha Stewart Living present a brand-new collection of 120 recipes—organized by vessel—to help you do just that, all while adding savory new dishes to your weekly rotation.
 
One Pot is an exciting new way to approach everyday cooking: Imagine perfect pasta dishes for which everything goes in the pot at once (yes, that’s pasta, tomato, garlic, basil, and water all cooked together), dinner-party ready roasts with tender vegetables, and down-home casseroles, along with wholesome fish, chicken, and vegetarian dishes. You’ll get incredible flavor payoff from dishes such as comforting Chicken and Dumplings, easy Baked Risotto with Carrots and Squash, healthy Broiled Striped Bass with Tomatoes, hearty Pork Chops with Bacon and Cabbage, and the delectable Skillet Chocolate-Chip Cookie—each of which takes less than an hour from start to finish. Here, too, are a dozen outstanding recipes for surprising and simple desserts that can be ready when you are.
 
With chapters devoted to your essential cooking vessels—stockpot, skillet, slow cooker, and more—this book is sure to streamline your meals and to satisfy the people you share them with. Recipes include:
 
DUTCH OVEN: Beef Stew with Noodles, Chicken and Dumplings, Baked Risotto, Texas Red Chili, Cajun Stew
 
SLOW COOKER: Pulled Pork, Corned Beef and Cabbage, Classic Pot Roast, Lamb Shanks and Potatoes, Garlic Chicken with Barley
 
SKILLET & SAUTÉ PAN: Spinach Pie, Poached Cod with Tomatoes, Three-Cheese Lasagna, Macaroni and Cheese, Stir-Fried Chicken with Bok Choy
 
ROASTING PAN & BAKING DISH: Rib-Eye with Root Vegetables, Roast Chicken with Herb Butter, Salmon with Kale, Roast Beef with Acorn Squash, Tuscan Pork Roast
 
PRESSURE COOKER: Short Ribs with Potato-Carrot Mash, Kale and White Bean Soup, Chicken Cacciatore; Easy Chickpea Curry, Beef Stroganoff
 
STOCKPOT: Classic Chicken Soup, Split Pea Soup, Gemelli with Pesto and Potatoes, Corn and Shrimp Chowder, Pasta with Farm-Stand Vegetables
 
DESSERTS: Peach Crumble, Skillet Chocolate-Chip Cookie, Baked Blackberry Custard, Raspberry Sorbet, Molten Chocolate Cupcakes
  • AWARD | 2014
    New York Times Bestseller
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. View titles by Editors of Martha Stewart Living
Introduction

This book comes at an opportune time. We are all so busy, with a myriad of obligations that distract us from the kitchen and electronic devices that lure us from the stove. Here is an excellent solution: the One Pot solution. With this collection of recipes, we can all get delicious, healthy, easy meals on the table on a daily basis. This practical approach to cooking makes preparation much simpler—and cleanup much quicker.

Our one-pot dishes are cleverly designed to combine varied tastes and textures using interesting but accessible ingredients. The recipes make use of six different types of cookware—and the results clearly demonstrate the distinctive features of each. The Dutch oven cooks slowly and renders tender results. The skillet is ideal for sautéing, the stockpot for simmering. The roasting pan can be used for more than roasts—add other ingredients, and everything cooks perfectly in one delightful dish (see Lamb with Asparagus and Potatoes, opposite). The slow cooker permits us to put a meal together in minutes and let it cook on its own for hours. The old-fashioned pressure cooker has become the new darling of the kitchen, speeding up long preparations while preserving taste, color, and flavor in amazing ways. (And the new versions are well priced and do not terrify us as much as the “vintage” models!)

You probably already have the necessary cookware in your kitchen. I hope this book helps you use all of it to create masterpieces for yourself, your friends, and your family, each and every day.

—Martha Stewart


P.S. Of course, we didn’t forget dessert. In the spirit of our streamlined dinners that don’t require much of our time or effort, we’ve included ten of our favorite finales: cakes, cookies, rustic fruit desserts, and more—each one as easy as the next.
Copyright © 2014 by From the Kitchens of Martha Stewart Living. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

About

NEW YORK TIMES BESTSELLER

Using just one pan, you can stew, steam, sauté, simmer, braise, or roast your way to a fuss-free meal—and minimal cleanup to boot.
 
At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal that can be prepared with little effort and few pans to wash. The editors of Martha Stewart Living present a brand-new collection of 120 recipes—organized by vessel—to help you do just that, all while adding savory new dishes to your weekly rotation.
 
One Pot is an exciting new way to approach everyday cooking: Imagine perfect pasta dishes for which everything goes in the pot at once (yes, that’s pasta, tomato, garlic, basil, and water all cooked together), dinner-party ready roasts with tender vegetables, and down-home casseroles, along with wholesome fish, chicken, and vegetarian dishes. You’ll get incredible flavor payoff from dishes such as comforting Chicken and Dumplings, easy Baked Risotto with Carrots and Squash, healthy Broiled Striped Bass with Tomatoes, hearty Pork Chops with Bacon and Cabbage, and the delectable Skillet Chocolate-Chip Cookie—each of which takes less than an hour from start to finish. Here, too, are a dozen outstanding recipes for surprising and simple desserts that can be ready when you are.
 
With chapters devoted to your essential cooking vessels—stockpot, skillet, slow cooker, and more—this book is sure to streamline your meals and to satisfy the people you share them with. Recipes include:
 
DUTCH OVEN: Beef Stew with Noodles, Chicken and Dumplings, Baked Risotto, Texas Red Chili, Cajun Stew
 
SLOW COOKER: Pulled Pork, Corned Beef and Cabbage, Classic Pot Roast, Lamb Shanks and Potatoes, Garlic Chicken with Barley
 
SKILLET & SAUTÉ PAN: Spinach Pie, Poached Cod with Tomatoes, Three-Cheese Lasagna, Macaroni and Cheese, Stir-Fried Chicken with Bok Choy
 
ROASTING PAN & BAKING DISH: Rib-Eye with Root Vegetables, Roast Chicken with Herb Butter, Salmon with Kale, Roast Beef with Acorn Squash, Tuscan Pork Roast
 
PRESSURE COOKER: Short Ribs with Potato-Carrot Mash, Kale and White Bean Soup, Chicken Cacciatore; Easy Chickpea Curry, Beef Stroganoff
 
STOCKPOT: Classic Chicken Soup, Split Pea Soup, Gemelli with Pesto and Potatoes, Corn and Shrimp Chowder, Pasta with Farm-Stand Vegetables
 
DESSERTS: Peach Crumble, Skillet Chocolate-Chip Cookie, Baked Blackberry Custard, Raspberry Sorbet, Molten Chocolate Cupcakes

Awards

  • AWARD | 2014
    New York Times Bestseller

Author

Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. View titles by Editors of Martha Stewart Living

Excerpt

Introduction

This book comes at an opportune time. We are all so busy, with a myriad of obligations that distract us from the kitchen and electronic devices that lure us from the stove. Here is an excellent solution: the One Pot solution. With this collection of recipes, we can all get delicious, healthy, easy meals on the table on a daily basis. This practical approach to cooking makes preparation much simpler—and cleanup much quicker.

Our one-pot dishes are cleverly designed to combine varied tastes and textures using interesting but accessible ingredients. The recipes make use of six different types of cookware—and the results clearly demonstrate the distinctive features of each. The Dutch oven cooks slowly and renders tender results. The skillet is ideal for sautéing, the stockpot for simmering. The roasting pan can be used for more than roasts—add other ingredients, and everything cooks perfectly in one delightful dish (see Lamb with Asparagus and Potatoes, opposite). The slow cooker permits us to put a meal together in minutes and let it cook on its own for hours. The old-fashioned pressure cooker has become the new darling of the kitchen, speeding up long preparations while preserving taste, color, and flavor in amazing ways. (And the new versions are well priced and do not terrify us as much as the “vintage” models!)

You probably already have the necessary cookware in your kitchen. I hope this book helps you use all of it to create masterpieces for yourself, your friends, and your family, each and every day.

—Martha Stewart


P.S. Of course, we didn’t forget dessert. In the spirit of our streamlined dinners that don’t require much of our time or effort, we’ve included ten of our favorite finales: cakes, cookies, rustic fruit desserts, and more—each one as easy as the next.
Copyright © 2014 by From the Kitchens of Martha Stewart Living. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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