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Delicious and Convenient Dishes (with quick cleanup).
Mexican Style Spaghetti Squash
Each chapter of One-Pan Wonders centers on a different vessel to show the range of possibilities. Chapters and recipes include:
To rethink one-pan cooking, we spent months reimagining classics, streamlining techniques, & homing in on high-flavor ingredients. Some of our most significant “aha!” moments came when we pondered how our vessels could cook two ways at once. A wire rack, a steamer basket, a Dutch oven’s lid, & skewers all allowed us to execute more than one cooking technique at a time. We’ve also smartly staggered when to add components so that everything finishes cooking simultaneously, just in time for dinner.
Spanakopita, the classic Greek spinach-and-cheese pie, boasts a (traditionally) labor-intensive crisp phyllo shell. We crumple sheets of phyllo instead to create a crisp, craggy topping for an easy and beautiful final dish.
Hoisin-glazed pork tenderloin gently roasts atop green beans surrounded by halved fingerling potatoes. A quick garlic-chive butter melts into all three just before serving.
We slow-cooked our rich chicken stew under an overturned lid and used the lid’s concave surface to bake up a batch of simple cheddar-cheese biscuits at the same time.
Spaghetti, sauce, and hand-rolled meatballs all cook in the casserole dish, eliminating the need for the usual pot of boiling water or browning of the meatballs.
