
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 |
![]() Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach |
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“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.” What to Drink |
![]() Braised Duck Legs with Figs, Star Anise, and Winter Squash |
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“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.” What to Drink |
![]() Spiced Rabbit Tagine with Peas and Carrots |
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“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.” What to Drink |
![]() Braised Beed Short Ribs with Salsa Verde and Feta |
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“This is my kind of dinner—not too fussy, but a powerhouse of flavors. What to Drink |
![]() Malaysian Chicken and Rice |
Photos: Scott Phillips
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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!!