One-Pot Wonders

Recent Recipes

• 1

  Lobio (Georgian Bean Stew) with Mchadi Cornbread

  Lobio is a Georgian dish that fits squarely into one of my favorite categories of foods: stewed mushy beans. Up there with greats like ful medames, Yemeni fasoulia, and refried beans, Lobio offers its own twist on the tried and true format. This recipe calls for a flavorful mix of pounded walnuts and whole spices. For added flavor, be sure to toast these nuts and seeds briefly in a dry pan before cooking. As always with dried beans, soaking for at least a few hours will help cut down on cooking time and allow for more even cooking. That said, these beans will end up being partially mashed anyway, so feel free to skip the soak if you’re okay with a longer cook time. This is classically served with a simple pan-fried corn cake called Mchadi, and I've provided that recipe below as well.

• 2

  Sopa de Res y Fideos (Puerto Rican Beef Noodle Soup)

  The funny thing about cuisines from hot countries is the amount of soups and stews you can find in them. It isn't uncommon to eat a big bowl of steaming hot soup on the hottest day imaginable. Some say it actually helps to cool you down, but I think it's because it's a one pot meal. It's easier to just set and forget, ultimately allowing the chef to spend less time working over a boiling hot pot. I, like many third culture kids, could be found having a hot bowl of soup in the middle of a heatwave. This has become a big inside joke in these communities, and ultimately a big source of comfort. My favorite was always this beef noodle soup that I so fondly remember eating in my grandmother's house. Tough cuts of beef are simmered until they barely hold their shape, starchy Caribbean root vegetables added heartiness, and rounds of corn on the cob added sweetness (the part everyone would fight over). The vegetables you add to this are completely up to you, with some people opting to add green plantain or even just potatoes.

• 3

  Cornish Game Hen Tagine

  I love Moroccan and North African food as a whole. It's sweet, savory, smoky, spicy, warm. This Cornish game hen tagine with olives, dried apricots, chickpeas, preserved lemons, harissa, and a lot of warm spices feel special. Everything cooks together beautifully right on the stovetop, but this could also go into the oven as well. Serve this over some couscous and you are set!

• 4

  Arroz con Gandules

  This Arroz con Gandules recipe delivers a taste of Puerto Rican tradition with every forkful. Annatto oil infuses the rice with its characteristic golden hue, while the sofrito, a fragrant blend of peppers, herbs, and garlic, builds a foundation of savory depth. Smoked ham and briny olives contribute salty richness and a touch of acidity, while the gandules (pigeon peas) offer a subtly sweet, earthy counterpoint. With its layered flavors and satisfying textures, this dish embodies the heart and soul of Puerto Rican home cooking.