Editor’s note: This is the second in a five-part series of main-dish meals that can be cooked in a single pot, pan or skillet.
Whether you like cooking, love it or are indifferent to the task, most of us can agree that washing a lot of pots and pans after dinner is a drag.
Wouldn’t it instead be easier if there were really only one? One skillet or one Dutch oven, one sheet pan, one pot? Wouldn’t that be great?
Imagine the ease of it, to come home from work and turn on the oven, line a sheet pan with foil or parchment, tip onto it some vegetables, some protein, some aromatics and sauce: Dinner, nothing else required!
That’s why the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven.