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The New One-Pot Dinner

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by Raquel Pelzel
from Fine Cooking #109, p. 41-47

You’re cold. You’re hungry. You’re craving something warm and hearty, but you also want something new and deliciously different. That’s exactly what we got when we went to five brilliant chefs for their takes on one-pot cooking. Each outrageously tasty recipe is surprising, satisfying, and just what you want to eat on a cold winter’s night.

“This crazy-easy recipe may have only 10 ingredients, but each packs a wallop: rich chicken thighs, sweet-and-sour cane vinegar, smoky pimentón, oranges, and mint, to name a few. Oh, and six cloves of garlic.” —Hugh Acheson, Five & Ten, Athens, Georgia

What to Drink
Conti di Buscareto Lacrima di Morro d’Alba 2009, Marche, Italy ($23) Made from the Lacrima grape, this is a refreshing dry red that delivers the flavors of blueberries, lavender, and cream with mouthwatering acidity.

  Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach
Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach
     

“If I had to pick my top winter flavors—the ones that really work for me—they’d be the ingredients in this simple braise: star anise, squash, duck, and dried figs.”
—Koren Grieveson, Avec, Chicago

What to Drink
Château Redortier Beaumes-de-Venise 2004, southern Rhône Valley, France ($17) A supple, well-balanced, and elegant red with lots of bright fruit and a dash of peppery spice.

  Braised Duck Legs with Figs, Star Anise, and Winter Squash
Braised Duck Legs with Figs, Star Anise, and Winter Squash
 

“I’ve got this thing for ras el hanout, the Moroccan spice blend. It’s really great in this dish, since it adds complexity to the delicate flavor of the rabbit, peas, and carrots.”
—Sara Jenkins, Porchetta, New York

What to Drink
Henri Clerc & Fils Bourgogne Blanc 2008, Burgundy, France ($22) This hand-harvested Chardonnay has pear and tropical fruit flavors on the nose, a lush body and texture, and a persistent finish.

  Spiced Rabbit Tagine with Peas and Carrots
Spiced Rabbit Tagine with Peas and Carrots
   

“I have a reputation for short ribs, but these aren’t my usual. They’re still rich and comforting, but when you get that burst of acid, herb, and tangy feta from the salsa verde, you’ll know you’re in new territory.”
—Suzanne Goin, Lucques, Los Angeles

What to Drink
Ash Hollow Nine Mile Red 2006, Walla Walla, Washington ($18) This Cabernet Sauvignon-Merlot-Cabernet Franc blend offers bright notes of cherry and rose petal, a fruity nose, and a smooth cocoa finish.

  Braised Beed Short Ribs with Salsa Verde and Feta
Braised Beed Short Ribs with Salsa Verde and Feta
     

“This is my kind of dinner—not too fussy, but a powerhouse of flavors.
I love the crusty-brown rice from the bottom of the pan almost as much as the shot of chiles on top.”
—Zak Pelaccio, Fatty Crab, New York

What to Drink
Tozai Snow Maiden Junmai Nigori Sake, Osaka Prefecture, Japan ($18) A creamy, velvety sake with bright, fresh aromas, floral fruits on the nose, and a complex finish.

  Malaysian Chicken and Rice
Malaysian Chicken and Rice

Photos: Scott Phillips

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  • eatdrinkmanwoman | 01/10/2011

    Made this last nite. Didn't have cane vinegar so used cider vinegar. It was a winner. Easy and delicious. What more could you ask for!!

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