- Paperback: 336 pages
- Publisher: Cook's Country (December 27, 2016)
- Language: English
- ISBN-10: 9781940352848
- ISBN-13: 978-1940352848
- ASIN: 1940352843
- Product Dimensions: 7.9 x 0.8 x 9.6 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 128 customer reviews
- Amazon Best Sellers Rank: #26,079 in Books (See Top 100 in Books)
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One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker Paperback – December 27, 2016
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From the Publisher
Your Path to One-Pan Greatness
Delicious and Convenient Dishes (with quick cleanup).
Mexican Style Spaghetti Squash
Which pan to use?
Each chapter of One-Pan Wonders centers on a different vessel to show the range of possibilities. Chapters and recipes include:
- The Skillet
- The Sheet Pan
- The Dutch Oven
- The Casserole Dish
- The Roasting Pan
- The Slow Cooker
Make Meals in One Pan
To rethink one-pan cooking, we spent months reimagining classics, streamlining techniques, & homing in on high-flavor ingredients. Some of our most significant “aha!” moments came when we pondered how our vessels could cook two ways at once. A wire rack, a steamer basket, a Dutch oven’s lid, & skewers all allowed us to execute more than one cooking technique at a time. We’ve also smartly staggered when to add components so that everything finishes cooking simultaneously, just in time for dinner.
138 Foolproof One-Pan Recipes
Spanakopita, the classic Greek spinach-and-cheese pie, boasts a (traditionally) labor-intensive crisp phyllo shell. We crumple sheets of phyllo instead to create a crisp, craggy topping for an easy and beautiful final dish.
Pork Tenderloin with Green Beans and Potatoes
Hoisin-glazed pork tenderloin gently roasts atop green beans surrounded by halved fingerling potatoes. A quick garlic-chive butter melts into all three just before serving.
Chicken Stew with Cheddar Biscuits
We slow-cooked our rich chicken stew under an overturned lid and used the lid’s concave surface to bake up a batch of simple cheddar-cheese biscuits at the same time.
Hands-Off Spaghetti and Meatballs
Spaghetti, sauce, and hand-rolled meatballs all cook in the casserole dish, eliminating the need for the usual pot of boiling water or browning of the meatballs.
About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Top customer reviews
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Four downsides for me, though. The first is that the recipes don't always make a lot of sense from a one-pan perspective. The shrimp and grits recipe, for example, doesn't need to either take so long (an hour and a half???) or use the oven. I reduce the cooking time to 15-20 minutes by using a saucepan to make the grits while I pan-steam some veggies, then sear the shrimp in the (same) skillet. So by adding one pot, I reduce cooking time by more than 75% and don't heat the house by turning on the oven for an hour.
The second downside is that the portions are all over the map. When cooking for two, we cut the grits by 2/3 for the shrimp and grits, and use 3/4 the shrimp, since the "4 servings" number is way off on both. For the chicken with stuffing, there's no way a 12-inch skillet will hold stuffing for 4 plus the chicken - we barely fit stuffing for 2 plus the chicken. And where am I supposed to roast vegetables along with it?
Third point against it is that so many of the recipes take a long, long time. The chicken, for example, has to be started at least an hour and a half before dinner. Without my changes, the shrimp and grits takes up to 1.5 hours. The "weeknight meals" recipes are marked, but if you want recipes that take less than an hour, you'll be ignoring most of this cookbook.
Finally, these are NOT complete meals in most cases. While some do include protein/vegetable/starch, many of them are just protein/starch. So you'll still need to dirty up another pan to work some vegetables into your meal, or at least toss a salad.
I've found the excellent One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two to be far superior on all these points. Not only do I never need to adjust recipes for either flavor or portions, they're true "one-pan" dinners every time. I can easily double them for four people, too, and they're faster to prepare. I'll keep using this cookbook, but I won't gift it to less-experienced cooks who may not know how to make their own adjustments, nor will I pull it out when I want something fast, easy, and complete. But that 1.5-hour chicken and stuffing... it's a permanent part of our lives now.
I spent the past week testing out recipes and was disappointed. I wasn't thrilled with any of them - most were bland. Despite being one pan recipes, each one I tried required so many dishes for prep and cooking that I only used one pan but ended up with kitchen full of dishes. Save your money and time - skip this one!