The Dutch oven is incredibly versatile: Use it to brown meat on the stove top beautifully before braising it in the oven. Here, fresh fennel and aromatic caraway give an unexpected kick to the classic fall meal of pork, apples, and cabbage.
Using a pressure cooker to make lamb curry is twice as fast as the traditional long and slow method—without any sacrifice in flavor. The meat comes out just as tender, the cooking liquid as rich as ever. A dollop of yogurt offsets the spices, including cumin, coriander, and cardamom.
Our take on the classic Provencal vegetable soup relies on a Parmesan rind and anchovy fillets (sauteed in oil until dissolved) for depth. We simmered all the ingredients in chicken broth, then stirred in pistou, the French version of pesto, just before serving.
Roast Chicken with Cauliflower and Sweet Potatoesin a Roasting Pan
A whole chicken is roasted to crisp-tender perfection, along with cauliflower and sweet potatoes tossed with rosemary. Scrape the crunchy caramelized bits of pancetta and capers right off the pan and onto the plate.
The slow cooker makes preparing our brisket, a Rosh Hashanah favorite, virtually foolproof. Simply toss the ingredients -- including carrots, onion, dried fruit, fresh thyme, and harissa paste -- into the machine and turn it on, then willfully ignore it. Five hours later, your patience will be rewarded -- deliciously.
In one stove-to-oven skillet are vegetables, beans, meat, and bread -- all the makings of a hearty dinner. After cooking the savory and spicy filling, we spread cornbread batter directly on top before baking the whole thing in the oven.
To make the standout, streamlined dishes here, all you need is two hands and one hardworking pot or pan. In goes every ingredient (protein, vegetables, seasonings); out comes a complete, balanced, and sumptuous meal (sides included). Added bonus? One-pot cooking means one-stop cleanup.
Check out the slideshow above for six one-pot dinners for fall.