One-Pot Meals

Simple, saucy, and scrumptious—that’s the name of the game with this easy shrimp dinner. The rich, brothy base is made of tomatoes, vegetables, onions, and green beans; finish by cooking the shrimp until just tender. Topped with feta and fresh dill, the dish is reminiscent of a cool night at a restaurant on a Greek island. Hey, you can dream it, at least, and all from the comfort of your kitchen. Stay on theme and seek out a Greek wine made from grapes like Assyritiko or Malagousia. Serve with garlic- and oil-rubbed toasted bread for dipping in the sauce.

Is there a recipe that shouts “fall” more than a chili made with turkey and pumpkin? Probably not, and this delicious dish has ample spices to draw out the savory side of the pumpkin and cannellini beans to add body to each hearty bowl. If you want a fresh herb to sprinkle on top, try cilantro, which comes from the same plant as the coriander seed, which infuses the base of the soup.

Chicken noodle soup gets an upgrade in this curry-spiced version of the classic comfort food dish. Curry powder adds welcome depth of flavor, while baby spinach adds a fresh twist. The key to this recipe’s quickness is using pre-cooked rotisserie chicken, which means that the meal comes together in around a half an hour. Psst… Don’t skip the step of toasting the curry powder before adding the broth—it’s essential to unlock the spice mixture’s flavor.

This quick pork chop recipe is the perfect autumnal weeknight dinner. First, you’ll coat pork chops with a spicy maple-mustard glaze, then broil them to create a mouthwatering caramelized crust on each piece. These bake alongside savory-sweet parsnips, fennel, and apples, which play off the juicy meat. Fennel fronds are a fresh way to garnish this dish, but if you can’t find bulbs that have their stalks still intact, you can use chopped fresh parsley instead. Serve with a light, spicy red wine like pinot noir or Syrah, or a medium bodied white like Chardonnay or pinot gris.

A well-written recipe isn’t just about getting a delicious dinner on the table, but about teaching smart cooking steps. Like in this quick swordfish and potato recipe: you’ll use one pot to first boil the potatoes and follow with the snap peas, and after whisking together the lemon dressing, you’ll use the citrus-streaked bowl to stir up the caper-flecked mayonnaise. These steps not only cut down on dishes, they create a muscle memory for the future. Note: Swordfish can vary in sustainability, so feel free to swap in another fish like cod or sea bass. Your fishmonger can help you determine the best pick.

This crowd-pleasing, vegetarian pasta recipe is begging to be in your weekly roster. I mean, what convincing do you need other than “cheesy” and “pasta”? It’s essentially a stovetop mac and cheese, without the fussy step of making a bechamel to thicken the sauce. Quick-roasted tomatoes add welcome acidity and pops of juicy flavor to contrast the rich cheeses, and a topping of Parmesan-infused panko breadcrumbs take the whole thing to the next level. It’s comforting, easy, and delicious, just what weeknight dinners should be.