One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, by Editors of Martha Stewart Living

By Editors of Martha Stewart Living

Using only one pan, you could stew, steam, sauté, simmer, braise, or roast your strategy to a fuss-free meal—and minimum cleanup to boot.
 
At the tip of a hectic day, you must serve a scrumptious home-cooked dinner, an entire, all-in-one meal that may be ready with little attempt and few pans to scrub. The editors of Martha Stewart Living current a brand-new number of one hundred twenty recipes—organized via vessel—to assist you just do that, all whereas including savory new dishes in your weekly rotation.
 
One Pot is an exhilarating new technique to procedure daily cooking: think excellent pasta dishes for which every little thing is going within the pot immediately (yes, that’s pasta, tomato, garlic, basil, and water all cooked together), dinner-party prepared roasts with gentle greens, and down-home casseroles, besides healthy fish, chook, and vegetarian dishes. You’ll get impressive style payoff from dishes similar to comforting fowl and Dumplings, effortless Baked Risotto with Carrots and Squash, fit Broiled Striped Bass with Tomatoes, hearty red meat Chops with Bacon and Cabbage, and the delectable Skillet Chocolate-Chip Cookie—each of which takes lower than an hour from begin to end. the following, too, are a dozen notable recipes for astonishing and straightforward truffles that may be prepared for those who are.
 
With chapters dedicated to your crucial cooking vessels—stockpot, skillet, gradual cooker, and more—this e-book is bound to streamline your nutrients and to meet the folk you percentage them with. Recipes include:
 
DUTCH OVEN: Beef Stew with Noodles, bird and Dumplings, Baked Risotto, Texas crimson Chili, Cajun Stew
 
SLOW COOKER: Pulled red meat, Corned red meat and Cabbage, vintage Pot Roast, Lamb Shanks and Potatoes, Garlic chook with Barley
 
SKILLET & SAUTÉ PAN: Spinach Pie, Poached Cod with Tomatoes, Three-Cheese Lasagna, Macaroni and Cheese, Stir-Fried poultry with Bok Choy
 
ROASTING PAN & BAKING DISH: Rib-Eye with Root greens, Roast fowl with Herb Butter, Salmon with Kale, Roast pork with Acorn Squash, Tuscan red meat Roast
 
PRESSURE COOKER: brief Ribs with Potato-Carrot Mash, Kale and White Bean Soup, chook Cacciatore; effortless Chickpea Curry, pork Stroganoff
 
STOCKPOT: vintage fowl Soup, break up Pea Soup, Gemelli with Pesto and Potatoes, Corn and Shrimp Chowder, Pasta with Farm-Stand Vegetables
 
DESSERTS: Peach collapse, Skillet Chocolate-Chip Cookie, Baked Blackberry Custard, Raspberry Sorbet, Molten Chocolate Cupcakes

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