EXPLOREMY LIBRARY
Food & Wine
Better Homes & Gardens One-Pot Dinners

Better Homes & Gardens One-Pot Dinners

Better Homes & Gardens One-Pot Dinners

Keep it simple, keep it fast with Better Homes & Gardens One-Pot Dinners. This collection of more than 80 recipes keeps all the work—prep, simmering, even finishing off in the oven—to basic pots, kettles, and your trusty slow cooker. Our feature stories include: Roasts & Braises, Cheesy Everything, Noodles All the Time, Soups & Stews, Pot, Pies & Casseroles, Easy Sides, and Sweet Desserts. For the absolute simplest recipes, look for the Dump & Go icon, which points to recipes that require no prep—just toss everything in the pot, crank the heat, and wait till it’s done. So simple! Plus we feature recipes that can be done fast (with pressure cooking) or slow (with the slow cook setting) on your Instant Pot or other multicooker. These hearty comfort food recipes will warm you head to toe during the chilliest winter months.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Read More
BUY ISSUE
$18.49

in this issue

3 min.
better homes & gardens one-pot dinners

Editor JESSICA CHRISTENSEN Designer RAE DANNEMAN Copy Editor ANDREA COOLEY Contributing Editor ANNIE PETERSON Proofreader ANGELA RENKOSKI Administrative Assistant COURTNEY BUSH Test Kitchen Product Supervisor COLLEEN WEEDEN Photographers JASON DONNELLY, CARSON DOWNING, JACOB FOX, BLAINE MOATS, BRIE PASSANO Food Stylists KELSEY BULAT, LAUREN KNOELKE, GREG LUNA, SAMMY MILA HOME Executive Editor SAMANTHA HART Group Editor ANN BLEVINS Senior Editors BRIAN KRAMER, SALLY FINDER WEEPIE, KRISSA ROSSBUND Senior Associate Editor NATALIE DAYTON Design Directors KIMBERLY MORGAN METZ, MICK SCHNEPF Group Art Director NICOLE DEAN TEUT Associate Art Director JESSICA ENO Assistant Art Director EMILY BUTTERWORTH Senior Graphic Designer BRITTANY MUELLER Administrative Assistants RENAE MABIE, SUE MILLER, KIM O’BRIEN-WOLETT Photography Coordinator ALYSSA RICHARDSON FOOD Executive Editor JAN MILLER Senior Content Manager JESSICA SAARI CHRISTENSEN Senior Editor MAGGIE GLISAN Senior Associate Editor CARRIE BOYD Design Director STEPHANIE HUNTER Associate Art Director RAE DANNEMAN Administrative Assistant COURTNEY BUSH Director, Meredith Test Kitchen LYNN BLANCHARD Culinary Specialists SARAH BREKKE, JULI HALE, COLLEEN WEEDEN Senior Food Stylist…

3 min.
in the cupboard

PICKING A POT Pots come in all shapes and sizes, which can dramatically affect how a recipe works. You’ll find these three basic types of pots on the market. DUTCH OVEN With this stove top-to-oven pot, you can brown foods and bake them in the same vessel. Made of heavy metal, such as cast iron, some are coated with enamel to prevent the metal from reacting with acidic foods. Products that can go in the oven are labeled “oven-safe” on the packaging or on the bottom of the pot. Many have a maximum oven temperature they can withstand. SAUCEPAN Saucepans have tall, straight sides with a tight-fitting lid and a long handle. In general, they range in size from 1 quart to 4 quarts. Some saucepans are oven-safe up to a certain temperature. COOKING POT OR…

5 min.
anytime egg bakes

Cheesy Zucchini Focaccia Bake PREP 25 minutes BAKE 45 minutes at 350°F STAND 15 minutes 2 Tbsp. olive oil3 medium zucchini, halved lengthwise and sliced ¼ inch thickNonstick cooking spray6 cups bite-size cubes garlic focaccia bread1¼ cups shredded provolone cheese (5 oz.)½ cup grated Parmesan cheese¼ cup chopped roasted red bell peppers2 Tbsp. snipped fresh flat-leaf parsley2 Tbsp. chopped fresh basil6 eggs, lightly beaten2 cups milk½ tsp. salt½ tsp. black pepper 1. Preheat oven to 350°F. In a 4 to 5-qt. Dutch oven heat oil over medium-high. Cook zucchini, half at a time, in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; let cool slightly. Wipe out Dutch oven with paper towels (or wash and dry if necessary). Coat with cooking spray. 2. Stir the next six ingredients (through basil) into zucchini.…

11 min.
pasta pots

Creamy Sausage Rigatoni with Peas PREP 25 minutes COOK 15 minute STAND 5 minutes 1 12 to 14-oz. pkg. smoked chicken or pork sausage link(s), sliced1 medium onion, chopped2 cloves garlic, minced12 oz. dried rigatoni pasta1 14.5-oz. can reduced-sodium chicken broth1 14.5-oz. can petite diced tomatoes, undrained1½ cups water1 tsp. dried Italian seasoning, crushed½ tsp. paprika1 cup frozen peas¾ cup heavy cream¼ cup grated Parmesan cheese2 Tbsp. chopped fresh basil Crushed red pepper (optional) 1. In a 4 to 6-qt. pot cook sausage and onion over medium until sausage is browned and onion is almost tender, about 8 minutes. Add garlic; cook 2 minutes more. 2. Stir in the next six ingredients (through paprika). Bring to boiling over medium-high. Reduce heat. Simmer, covered, 12 to 15 minutes or until pasta is tender, stirring frequently. 3. Stir in…

8 min.
make it mexican

Beer-Braised Chicken Tacos with Toasted Cumin Guacamole PREP 25 minutes COOK 40 minutes 2 tsp. cumin seeds1 sweet onion, halved and thinly sliced (1½ cups)1 poblano pepper, seeded and chopped (¾ cup) (tip, p. 79)3 Tbsp. vegetable oil1½ lb. skinless, boneless chicken thighs1 12-oz. bottle Mexican lager1 4-oz. can diced green chiles1 Tbsp. taco seasoning2 limes2 avocados, halved, seeded, peeled, and chopped2 Tbsp. chopped fresh cilantro12 to 16 6-inch corn or flour tortillas, warmed 1. In a 4 to 5-qt. Dutch oven toast cumin seeds over medium about 3 minutes or until fragrant. Remove from pot and set aside to cool. 2. Add onion, poblano pepper, and oil to the pot. Cook over medium, stirring occasionally, about 5 minutes or until softened. Stir in the next four ingredients (through taco seasoning). Bring to boiling over…

6 min.
pizza in a pot

Upside-Down Pizza Casserole PREP 20 minutes BAKE 15 minutes at 400°F 1 lb. lean ground beef1 5-oz. pkg. mini pepperoni slices or chopped pepperoni (optional)¾ cup chopped green bell pepper1 15-oz. can tomato sauce1 4-oz. can sliced mushrooms, drained1 2.25-oz. can sliced pitted ripe olives, drained¼ cup water1 tsp. Italian seasoning, crushed1 cup shredded mozzarella cheese (4 oz.)1 7.5-oz. pkg. (10) refrigerated biscuits 1. Preheat oven to 400°F. In an oven-safe 6-qt. pot cook and stir beef, pepperoni (if using), and bell pepper over medium-high until browned. Drain off fat. 2. Stir in the next five ingredients (through Italian seasoning). Heat through. Sprinkle with ¾ cup of the cheese. Cut each biscuit into four wedges; arrange around edge of the pot. Sprinkle with the remaining ¼ cup cheese. 3. Bake, uncovered, 15 to 18 minutes or…