One-Pot Meals

Be careful when transferring the fish from the baking dish to the plate—flounder is a fragile fish that falls apart easily.

This dish is also delicious with mussels. Decrease the amount of chiles if you like it less spicy.

Liana DiMeglio of Liana’s Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.

This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.