By Published Mar. 1, 2017
One-Pan Wonders is a fresh, modern collection of 138 recipes that makes the most of your skillet, sheet pan, Dutch oven, casserole, roasting pan, or slow cooker to deliver dinner with a minimum of fuss. Here in the test kitchen, we saw one-pan recipes as the ultimate challenge. With a clear goal in mind, we set out to streamline our favorite dishes (and think up a host of new ones) for an inspiring range of satisfying meals.
Don't underestimate the variety of one-pan cooking. Big flavor and less washing-up convinced Mary Kazprzak of Blossom to Stem to start cooking from our newest release, One-Pan Wonders.
“This book is all about dinners that can be made in one pan: sheet pan, Dutch oven, skillet, roasting pan, casserole dish, or slow cooker,” Mary writes. “Efficient, simple meals that are easy to clean up. And I hate cleaning up.”
Pulling from the skillet chapter of One-Pan Wonders, Mary tackled Fideos with Chickpeas, Fennel, and Kale for dinner. This quick, one-pot version of fideos—a toasted pasta recipe served in Spain—gets its smoky flavor from paprika. For this weeknight version, we swapped out chorizo and shellfish and used chickpeas, fennel, and kale instead.
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
“I was immediately drawn to One-Pan Wonders because it uses ingredients I cook with all the time but treats them in a slightly different way,” Mary writes. “Fideos is similar to paella, but instead of using rice, a thin vermicelli-like pasta gets broken up and toasted in olive oil and then cooked in a smoky tomato sauce.”
“I love that instead of chorizo and seafood, this version goes vegetarian with loads of kale, slivers of fennel (a vegetable that’s underrated) and gets some heft from the chickpeas," Mary writes. “It’s a welcome weeknight meal, with great depth of flavor and just one pan to wash at the end of the night.”
For more on one-pan cooking, read these posts:
What's your go-to weeknight one-pan recipe? Let us know in the comments!
