4 All-New One Pot Meals from Our April Issue

When you're the family dishwasher (and cook and house cleaner and chauffeur), make life easier on yourself by limiting the number of pots and pans you have to dirty in the name of making dinner. We'll help by making things easy (and tasty) with the newest additions to our One-Pot Meals collection. From Cajun red beans and rice to umami-loaded broth bowls, these dinners are anything but boring. Everything cooks together from start to finish, leaving you with a delicious dinner and simple clean up. 

We use nourishing whole grains and mix in veggies to create a family dinner without the fuss. Prep the beans overnight to reduce cooking time the next day.

The richness of the broth comes from what’s basically an Asian version of soffrito, the Italian “starter paste” that flavors so many delicious soups and sauces. Whereas the Italian version is a mixture of sautéed celery, onions, garlic, bell peppers, and sometimes tomato paste, this version uses miso, onion, ginger, and garlic sautéed in toasty sesame oil until browned and caramelized.

Classic ribollita is a Tuscan dish of leftover minestrone warmed up with chunks of bread tossed into it; here, we use wheat berries in place of bread for a lovely chewy texture.

You'll be delighted by the incredible results from this one-pot wonder: tender, fluffy bulgur; creamy feta; and moist chicken. You don't even need a sauce since there's so much flavor in the pan. It's a complete meal, though you could serve with a side salad if you'd like.