EXPLOREMY LIBRARY
Food & Wine
One Pan Recipes

One Pan Recipes

One-Pan Recipes

One pan, one billion fans: Your fellow home cooks have rated, reviewed, cooked, and created recipes billions of times on Allrecipes.com, the world’s largest food site. And year after year, “one-pan recipes” is one of the things they search for most. So which of all those recipes end up getting saved and loved the most? They’re all right here in this special issue, Allrecipes One-Pan Recipes, and they make the best use of skillets, sheet pans, baking dishes, Instant Pots, and more.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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in this issue

1 min.
one pan billions of fans

Your fellow home cooks have rated, reviewed, cooked, and created recipes billions of times on Allrecipes.com, the world’s largest food site. And year after year, “one-pan recipes” is one of their top search terms. So which of all those one-pan recipes ends up getting saved and loved the most? We’ve got 101 of them right here in this special issue, and they make the best use of pans like: Skillets (37 recipes, such as Everybody Loves This Steak) Sheet pans (20 recipes, such as Dijon Pork with Apples and Cabbage) Pots or pans (21 recipes, such as Buttery Chicken Quinoa) Instant Pots/electric multicookers, slow cookers, and pressure cookers (11 recipes, such as Instant Pot Chicken Cacciatore and Slow Cooker Chicken Taco Soup) Baking dishes (9 recipes, such as Wake-Up Casserole) I hope you enjoy this special edition…

2 min.
one-pan recipes

EDITOR IN CHIEF Jennifer Dorland Darling CREATIVE DIRECTOR Michael D. Belknap Managing Editor: DOUG CRICHTON Contributing Designer: SHELLEY CALDWELL Executive Editor: NICHOLE AKSAMIT Senior Associate Art Director: KYLI HASSEBROCK Senior Associate Editor: CAITLYN DIIMIG, RD Contributors: LIZ ANDERSON, COURTNEY BUSH, JASON DONNELLY, ASHLEY FLAWS, TERRI FREDRICKSON, STEPHANIE HUNTER, GREG LUNA SENIOR VICE PRESIDENT/ GROUP PUBLISHER: Mark Josephson VICE PRESIDENT: Karla T. Partilla PUBLISHER: David Ginsberg ADVERTISING AND BUSINESS NEW YORK: 212-455-1110. Account Managers: Maggie Connolly, Alison Fernandez. Associate Business Development Manager: Alyssa Conte. CHICAGO: 312-853-1224. Account Directors: Lisa Hirata, Jennifer Swanton. National Travel Director: Melissa Luebbe. Sales Assistant: Tara Coyle. DETROIT: 248-205-2571. Director: Karen Barnhart. SAN FRANCISCO: 415-434-5214. West Coast Account Director: Hartley Arnold. Sales Assistant: Michelle Kwan. MARKETING Group Marketing Director: Kristen Stucchio Suárez. Marketing Director: Jennifer Freire. Group Design Director: Alyssa Dainack. Group Art Directors: Sarah R. Ferretti, Lela Maloney. Associate Marketing Manager: Jamie Gropper. Group Promotion Coordinator: Maria…

17 min.
crispy, crunchy, creamy chicken

“Double the onion, use fresh garlic and tomatoes, plus add spinach and mushrooms. Awesome!”–GRAINFREEGIRL96“Really good and relatively quick. I cut the chicken into chunks, added a couple spoonfuls of brown sugar, and served it over rice.”–DWIEBERG BRAISED BALSAMIC CHICKEN HANDS-ON 15 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY MOONANDBACK 3,001 REVIEWS 6 (8-oz.) boneless, skinless chicken breasts1 tsp. garlic salt½ tsp. black pepper2 Tbsp. olive oil1 cup thinly sliced onion1 (14.5-oz.) can diced tomatoes, with juices½ cup balsamic vinegar1 tsp. dried basil1 tsp. dried oregano1 tsp. dried rosemary½ tsp. dried thyme Fresh thyme leaves, for garnish 1. Sprinkle both sides of each chicken breast with garlic salt and pepper. 2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until browned, about 3 minutes. Transfer to a bowl. Add chicken…

6 min.
sheet pan suppers

SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES HANDS-ON 25 MIN TOTAL 40 MIN SERVES 4 SUBMITTED BY MOLLYGILBS 1 REVIEW 2 large oranges2 cups frozen precooked white rice, unthawed [Starting with frozen rice ensures everything in the packets get done at the same time. You could prepare and freeze your own rice ahead of time.] [Starting with frozen rice ensures everything in the packets get done at the same time. You could prepare and freeze your own rice ahead of time.]¾ cup low-sodium chicken or vegetable broth1 cup roughly chopped pitted green olives (about 24 large)½ tsp. kosher salt¼ tsp. black pepper1 lb. medium (41 to 50 count per lb.) shrimp, peeled and deveined4 tsp. extra-virgin olive oil2 Tbsp. chopped fresh parsley2 Tbsp. chopped toasted almonds 1. Preheat oven to 400°F. Cut four…

14 min.
one-pan beef

“Cleaning and chopping the vegetables in advance saves a ton of time.”–CAUDAIN“I used chicken instead of beef and a simple frying pan, which worked well for me. This is very hard to mess up. (I’m not a great cook.)”–SAVANNA ENDICOTT QUICK BEEF STIR-FRY HANDS-ON 30 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY INESGOSNER 208 REVIEWS 1 Tbsp. vegetable oil, plus more if needed1 lb. beef sirloin, thinly sliced¼ tsp. salt1½ cups fresh broccoli florets1 red bell pepper, sliced1 cup thinly sliced carrot (about 2 carrots)2 Tbsp. chopped green onion, plus more for garnish1 tsp. minced garlic2 Tbsp. low-sodium soy sauce1 Tbsp. sesame seeds, toasted1 tsp. grated fresh ginger or ¼ tsp. ground ginger 1. Heat oil in a large wok or skillet over medium-high heat. Add beef and salt; cook, stirring, until browned, 2…

14 min.
perfect one-pan pork

“I marinated the pork chops in zesty Italian dressing for six hours before making this. Will definitely be making it again!”–JJBOUCH“I added some red wine to the sauce and served the chops over polenta. It doesn’t get much better than that!”–CRYSTAL S PORK CHOPS ITALIANO HANDS-ON 40 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY LUTZFLCAT 3 Tbsp. olive oil2 cups sliced mushrooms¾ tsp. salt4 (¾-inch-thick) bone-in pork loin chops (about 2 lb.)¼ tsp. black pepper1 cup chopped onion2 cloves garlic, crushed1 (14.5-oz.) can diced tomatoes, with juice1 tsp. dried basil½ tsp. dried oregano1 red bell pepper, cut lengthwise into thick slices Fresh basil leaves, for garnish 1. Heat 1 Tbsp. oil in a large skillet over medium heat. Cook mushrooms with ¼ tsp. salt, stirring, until mushrooms are tender, 5 to 7 minutes.…