One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More by Martha Stewart Living Magazine

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Notes about Recipes in this book

  • Skillet macaroni and cheese

    • westminstr on February 06, 2015

      I made this omitting the onions. My family liked it (they love all Mac and cheese) but I thought it was too rich and sweet, probably from all the milk. I found the one-pot aspect to be more of a gimmick than a convenience in this case.

    • Breadcrumbs on April 01, 2015

      p. 70 – A truly scrumptious, wonderfully creamy mac ‘n cheese. I went with a mozza/fontina/cheddar combo. There was the ideal ratio of sauce to cheese and unlike Westminster, we didn't find it too rich for our tastes. Instead of broiling I baked at 400F convection for 20 mins to brown the crust. Photos here:

  • Lamb shanks and potatoes

    • westminstr on January 22, 2015

      This was decidedly not a success. The potatoes didn't cook properly and were still pretty close to raw when I came home. The lamb shanks did become very tender but flavor was washed out. Oven-braised lamb shanks (Union Square Café cookbook) are 1000 times better. I wasn't crazy about the flavors in the sauce either.

  • Shrimp with tomatoes and orzo

    • Astrid5555 on November 15, 2014

      I halved the recipe and ended up with too much liquid. It took quite some time for it to be absorbed by the orzo, which turned out a little mushy, but this is probably only due to my recipe tinkering. However, the end result was delicous and the kids liked it. Weeknight friendly!

    • alirov on December 10, 2016

      Very weeknight friendly! Surprised at how much of a kick it had from the black pepper (although I probably added more than necessary because I like the kick). Thought there would be too much liquid but it worked out perfectly.

  • Arroz con pollo

    • jck99nz on January 09, 2016

      Great weeknight dish. I added a bit of smoked paprika because I had it, nice flavours and would do again.

  • Spiced cod with couscous

    • jck99nz on January 19, 2016

      Great way to do couscous. I added some red capsicum I wanted to use up. Carrots were a bit firm still, but I liked them that way. My fish fillets were fairly thin, so I panfried them separately, but with the right fish it would be a great one-pot meal.

  • Linguine with tomato and basil

    • RuthGo on December 04, 2014

      I use canned tomatoes; they're usually riper than what's at the store.

    • bching on August 18, 2015

      Delicious and easy when the cherry tomato vines peak. I prefer to cook this in an oval gratin pan--the noodles fit in more easily.

  • Skillet chocolate-chip cookie

    • rmkeller on May 11, 2017

      Not sure what went wrong with this one. Followed the directions and used all the ingredients as listed, no substitutions. Cooked to 21 minutes when toothpick finally came out clean after being downright gooey at 18 minutes and still too wet at 20 minutes. Cookie came out very soft and the chocolate chips were melted throughout. Wasn't gooey, just kind of spoonable. Still tasted really good, but I personally didn't love the saltiness level. I have better cookie in a skillet recipes available to me so probably wouldn't bother with this one again despite how quick and easy it is to make.

  • Salmon with cabbage and kale

    • mharriman on February 03, 2020

      The roasted kale and cabbage are reminiscent of potato chips but in my oven they were over roasted (some were burnt) for the time given. Next time I would just roast them at the same time as the salmon without extra time. The sauce for the salmon was lovely.

  • Chicken with tomatoes, olives, and feta

    • mharriman on July 18, 2019

      My husband and I really liked this entree. It went well with a farro and butternut squash salad and cold cucumber soup, but it would have been great on its own. It was easy, easy to put together and roast. I found that everything was complete at 40 minutes, and did not cook the veggies any longer as directed. A winner!

  • Rib eye with root vegetables

    • mharriman on February 05, 2020

      The ribeye steak and horseradish / mustard sauce were excellent. Truly a wow steak! The broiled celery root slices and carrots were okay as an alternative to potatoes but paled and were a bit bland as a pairing with the steak. I used one 1b ribeye and that was plenty for the two of us. We will definitely repeat the steak and sauce and most likely choose different vegetables to go with next time.

  • Mustard salmon with cabbage and potatoes

    • mharriman on July 22, 2019

      Reminiscent of St. Patrick’s Day corned beef, cabbage and potatoes, this very easy dish turned the salmon into a pub- like taste treat. We gave a thumbs up to the grainy Dijon mustard and horseradish sauce. This is a sauce I’d never imagine going with salmon, so it was a surprise that it tasted so great. Definitely will repeat.

  • Roasted tilefish with potatoes and capers

    • sldoug on June 01, 2015

      Made May 2015 with tilapia. I cooked the potatoes for five extra minutes without foil and used two extra tablespoons of butter so that there'd be enough for the fish. It was very flavorful and the saltiness of the capers was nice with the sweetness of the fish, but one of my kids didn't like it so I might not make it again.

  • Sweet potato and sausage soup

    • sldoug on May 31, 2015

      Made May 2015. I accidentally added 6 cups of stock instead of four so I quickly increased the sausage to a full pound and added another half potato. This is such good soup! The contrast between the savory sausage and the sweet potato is lovely and the potato melts a bit into a thick orange broth for leftovers. Easy and tasty!

  • Risotto with asparagus and peas

    • cecexsoup on October 09, 2018

      Needs a couple minutes less than recommended pressure cooking time

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  • ISBN 10 0307954412
  • ISBN 13 9780307954411
  • Linked ISBNs
  • Published Sep 15 2014
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publishing Group, Division of Random House Inc

Publishers Text

Using just one pan, you can stew, steam, sauté, simmer, braise, or roast your way to a fuss-free meal—and minimal cleanup to boot.

At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal that can be prepared with little effort and few pans to wash. The editors of Martha Stewart Living present a brand-new collection of 120 recipes—organized by vessel—to help you do just that, all while adding savory new dishes to your weekly rotation.

One Pot is an exciting new way to approach everyday cooking: Imagine perfect pasta dishes for which everything goes in the pot at once (yes, that’s pasta, tomato, garlic, basil, and water all cooked together), dinner-party ready roasts with tender vegetables, and down-home casseroles, along with wholesome fish, chicken, and vegetarian dishes. You’ll get incredible flavor payoff from dishes such as comforting Chicken and Dumplings, easy Baked Risotto with Carrots and Squash, healthy Broiled Striped Bass with Tomatoes, hearty Pork Chops with Bacon and Cabbage, and the delectable Skillet Chocolate-Chip Cookie—each of which takes less than an hour from start to finish. Here, too, are a dozen outstanding recipes for surprising and simple desserts that can be ready when you are.

With chapters devoted to your essential cooking vessels—stockpot, skillet, slow cooker, and more—this book is sure to streamline your meals and to satisfy the people you share them with. Recipes include:

DUTCH OVEN: Beef Stew with Noodles, Chicken and Dumplings, Baked Risotto, Texas Red Chili, Cajun Stew

SLOW COOKER: Pulled Pork, Corned Beef and Cabbage, Classic Pot Roast, Lamb Shanks and Potatoes, Garlic Chicken with Barley

SKILLET & SAUTÉ PAN: Spinach Pie, Poached Cod with Tomatoes, Three-Cheese Lasagna, Macaroni and Cheese, Stir-Fried Chicken with Bok Choy

ROASTING PAN & BAKING DISH: Rib-Eye with Root Vegetables, Roast Chicken with Herb Butter, Salmon with Kale, Roast Beef with Acorn Squash, Tuscan Pork Roast

PRESSURE COOKER: Short Ribs with Potato-Carrot Mash, Kale and White Bean Soup, Chicken Cacciatore; Easy Chickpea Curry, Beef Stroganoff

STOCKPOT: Classic Chicken Soup, Split Pea Soup, Gemelli with Pesto and Potatoes, Corn and Shrimp Chowder, Pasta with Farm-Stand Vegetables

DESSERTS: Peach Crumble, Skillet Chocolate-Chip Cookie, Baked Blackberry Custard, Raspberry Sorbet, Molten Chocolate Cupcakes

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