Every recipe in here is one-pan

Max summer flavor, minimal cleanup.

View in browser|nytimes.com July 31, 2024 Melissa Clark's sheet-pan chicken thighs with spicy corn. David Malosh for The New York Times. Food Stylist: Simon Andrews. A newsletter full of one-pot recipes By Melissa Clark By now you know that we here at New York Times Cooking love a one-pot meal, any day, any way, any season. Winter's obviously one-pot prime time — think bubbling stews and soups that come together after hours of low heat. But one-pot simplicity is just as handy in these hazy, lazy dog days of summer, when you can showcase the bounty of summertime fruits and vegetables. Case in point, sweet roasted corn kernels will show at their very best in this easy sheet-pan dinner, which also features golden chicken thighs and plenty of jalapeños, both pickled and fresh, for a full-spectrum chile kick. It's a five-star vehicle for summer corn that's light, colorful and easy to make. Featured Recipe Sheet-Pan Chicken Thighs With Spicy Corn View Recipe → For a milder dish that nixes the chiles but still wins all the stars, Lidey Heuck's one-pan roasted fish with cherry tomatoes calls on sliced shallots, lemon zest and herbs to season the delicate filets of cod or halibut. Serve it with bread for mopping up the jammy tomatoes that collapse into a fragrant pool of olive oil in the pan. Tomato season also means it's tomatillo time. These husk-wrapped green nightshades are ripe and ready to be turned into salsas and soups, braises and pickles. Sarah Copeland's ready too, puréeing them with jalapeños and onions to make a tart, cilantro-flecked sauce for her amazing one-pan shrimp enchiladas verde. If you have a garden, or any little plot or planter with half a day's sunlight, you're most likely up to your ears in basil. I sure am, and most of my leafy haul is earmarked to make pesto ice cubes, which I'll slip into soups and pastas for a breath of green freshness all winter long. But I'll hold back a bunch or two to use right now in Christian Reynoso's pesto beans. This creamy, rustic stew rearranges the elements of pesto (pine nuts, olive oil, Parmesan, garlic) to elevate a humble can of white beans into a stylish, vibrant meal — all speedily built in, you guessed it, just one pan. Serving this with sliced ripe tomatoes, while not essential, makes a juicy counterpoint to the garlicky richness in your bowl. Hetty "Ooh, Pots Fired!" Lui McKinnon knows her way around a one-pot meal like nobody else, especially those of the meatless variety. Her one-pot mushroom and ginger rice, inspired by Cantonese dishes like bo zai fan, calls for velveting the mushrooms — that is, coating the pieces in cornstarch so they stay plump and juicy as they cook in the rice. At the end, she douses the mixture with soy sauce and sesame oil, and then turns up the heat to create a sizzling, golden crust at the bottom of the pot. It's an effortless flex with a lovely, crispy twist. I'd argue that the dessert version of a one-pot meal is a one-bowl cake, and my tender-crumbed one-bowl cornmeal poundcake is about as versatile and easy as they come. Serve slices topped with fresh ripe fruit like diced peaches and plums, or tumble a handful of berries on top. Then eat the leftovers for breakfast the next day, toasted and thickly buttered. Some people might say jam is overkill on top of toasted, buttered cake. But I'm not one of them. You need to subscribe to get these and all the other recipes (one-pot and not) at New York Times Cooking. If you already subscribe, many thanks and glad to have you in the club. If you need any help with a technical issue like printing or saving to your recipe box, reach out to cookingcare@nytimes.com. And I'm at hellomelissa@nytimes.com if you want to get in touch. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Scotch bonnet chiles give Yewande Komolafe's golden-tinged iwuk edesi (Nigerian one-pot rice with chicken) a bracing, spicy kick, which is rounded out with irù (fermented locust beans) and soft ribbons of braising greens. You might have to seek out or order some of the ingredients ahead (the irù, red palm oil, dried crawfish), but a little planning is worth it to make this haunting, satisfying dish. IN THIS NEWSLETTER Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. One-Pan Roasted Fish With Cherry Tomatoes By Lidey Heuck 30 minutes Makes 4 servings David Malosh for The New York Times One-Pan Shrimp Enchiladas Verde By Sarah Copeland 45 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Pesto Beans By Christian Reynoso 35 minutes Makes 4 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. One-Pot Mushroom and Ginger Rice By Hetty Lui McKinnon 40 minutes Makes 4 servings Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. The Most Adaptable One-Bowl Cornmeal Poundcake By Melissa Clark 1 hour Makes 1 (9-inch) loaf Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. 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