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The Cookstr Weekly: One-Pot Wonders

October 7, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

Wild Mushroom and Navy Bean Soup

by Carla Snyder and Meredith Deeds

Whether it’s made in a slow cooker, a stockpot or a Dutch oven, there’s nothing quite so soul-satisfying as a one pot meal that leaves bellies full and the kitchen sink empty. These recipes for chilis, currys, soups, roasts, and stews both meaty and vegan are ideal for cozy fall weeknights. Slow-cooked beef dishes are a great way to bring tenderness to inexpensive cuts of meat, while legumes and vegetables deepen in flavor when given time – this recipe for Wild Mushroom and Navy Bean Soup is a hearty vegetarian indulgence when cooked with mushroom rather than beef stock. Some of the dishes listed below can be made ahead, and several freeze well, perfect for stocking up by making a big batch and storing for lunches or go-to dinners later on in the season.

More One Pot Recipes from Cookstr 


Carne Guisada by Robb Walsh 


Country Captain by James Beard 


Chili Three Ways by Barbara Scott-Goodman 


Catalan Stew of Pork, Beans and Pumpkin by Clifford A. Wright  


Harvest Pot Roast by Jesse Ziff Cool 


 Chicken, Fennel and Sausage Stew by Tony Rosenfeld 


Curried Red Lentil Soup with Sweet Potatoes and Greens by Nava Atlas 


Ribollita by Liana Krissoff


Turkey Thighs, Acorn Squash and Apples by Beth Hensperger and Julie Kaufmann  


Noodle Kugel with Carrots and Apples by Faye Levy
Yom Kippur, the holiest day of the year in Judaism and a day of atonement, repentance and fasting, is preceded by
a customary large meal in the late afternoon before the
Yom Kippur fast begins at nightfall. As Faye Levy writes in the headnote to this recipe, “Noodle kugel has long been a treasured accompaniment on our family’s before-the-fast dinner menu. Many people make their noodle kugel with either fruit or vegetables, but for this one I like to combine both. Since carrots are sweet, they harmonize well with the apples, and provide flecks of pretty color.”

Chef’s Tips & Tricks: Stovetop Apple-Cranberry Crumble 

 “Baking an apple pie takes some planning and time, about an hour for the baking alone. Express bakers need the great apple flavor of a pie, but in less than half the time. This crumble doesn’t disappoint. For enhanced color and taste, I’ve added a few cranberries (another classic American ingredient) to the mix. Heating the crumble topping in a skillet by itself releases the natural earthy flavors of the granola. A drizzle of maple syrup and a dash of cinnamon are all that are needed before the topping is ready to sprinkle over the cooked apples and cranberries.”
– Abby Dodge


2 Comments leave one →
  1. increase pinterest followers permalink
    March 6, 2013 5:38 am

    nice article here loved itcan i just email this exact article to my internet marketing list only if it is not against any rules

  2. March 6, 2013 8:15 am

    Thanks for your interest, but this is proprietary material and we can’t give permission for it to be reprinted anywhere.

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