Table Of Contentone pot day
of
the
KATE McMILLAN
PHOTOGRAPHY BY ERIN KUNKEL
CONTENTS
JANUARY 8
FEBRUARY 32
MARCH 54
APRIL 78
MAY 102
JUNE 126
JULY 150
AUGUST 174
SEPTEMBER 198
OCTOBER 222
NOVEMBER 248
DECEMBER 272
A DISH FOR EVERY DAY
From gratins to casseroles, stir-fries to stews, tagines to curries—this collection
of scrumptious recipes offers ease, comfort, and flavor for everyday cooking.
Whether braised, baked, sautéed, or slow-cooked, you’ll find inspiration for
combining seasonal ingredients into a delicious one-pot meal.
This colorful, calendar-style cookbook presents 365 main-course
dishes that are prepared or served in a pot, baking dish, or on a platter.
Emphasizing versatility, this style of cooking allows you to make the
most of the seasons, mixing and matching ingredients and techniques
throughout the year to create delicious, interesting, and wholesome
fare that matches any occasion.
Flexible and adaptable, the one pot approach saves time and
makes for smart seasonal cooking. Drawing on fresh offerings as a
starting point—asparagus and peas in spring; tomatoes and
eggplant in summer; squashes in fall; and sturdy greens and root
vegetables in winter—you’ll learn how to craft an exceptional dish
each day by simply varying the cooking technique and flavor
profile. Recipes like paella, Thai red curry with beef, and coq
au vin draw on international cuisines and are satisfying enough to
make a full meal; other dishes, such as braised salmon with herbs,
chicken and basil stir-fry, and pork medallions with roasted
nectarines may need only a green salad, a pot of steamed rice,
or a loaf of crusty bread to feed and nourish the whole family.
In these pages, you’ll find comforting classics like chicken pot
pie and meat loaf as well as contemporary fare—cannelloni
packed with pumpkin and sage; calamari stuffed with tomatoes,
basil, and potatoes; maple-braised pork chops; and baked
grits with sausage and kale. There are also numerous
meatless offerings, from light and elegant to hearty and
filling, that feature easy-to-prepare grains or proteins
paired with garden-based ingredients and enticing flavors:
vegetarian enchiladas; spinach-feta quiche; baked pasta
primavera; gingery tofu stir-fry; and red quinoa sautéed
with asparagus and mushrooms.
With this vast collection of recipes as your guide, and
gorgeous color photographs to illustrate the way, you’re sure
to find the perfect one-pot dish to make any day of the year.
1 2 3 4 5 6 7
BAKED ZITI WITH ITALIAN BRAISED SHORT RIBS LEMON-HERB RISOTTO FIVE-SPICE CHICKEN SOUP LAMB TAGINE WITH CHICKEN & BROCCOLI PORK-STUFFED
CAULIFLOWER & GRUYÈRE page 10 page 12 page 12 DATES & ALMONDS CASSEROLE CABBAGE ROLLS
page 10 page 13 page 13 page 15
8 9 10 11 12 13 14
Start the year off right
with a home full of
simmering scents and
warming comfort—
COD, LEEK & POTATO GRATIN SPICY SIMMERED CHICKEN & COCONUT CURRY ALLSPICE DUCK WITH CRAB SOUFFLÉ BEEF & ROASTED GARLIC PIE BAKED PASTA WITH
rich stews and braises page 15 EGGS WITH KALE page 16 BRAISED BOK CHOY page 18 page 19 PROSCIUTTO & PEAS
page 16 page 18 page 19
showcase aromatic
spices and the hearty
vegetables of the
15 16 17 18 19 20 21
season. Slow-cooked
short ribs nestle atop
creamy polenta,
cheesy baked pasta is
TUNA IN ESCABECHE LENTIL, POTATO & BEEF DAUBE NEW ENGLAND CLAM CHOWDER RICOTTA & SPINACH–STUFFED STIR-FRIED SOBA NOODLES IRISH STEW
bolstered by winter page 21 SPINACH CURRY page 22 page 22 PASTA SHELLS WITH BEEF & CABBAGE page 24
page 21 page 23 page 24
greens, and seafood is
brightened with hints
of citrus. From curries 22 23 24 25 26 27 28
and risottos to savory
pies and gratins,
these dishes soothe
all month long.
QUICHE LORRAINE ORANGE-GLAZED CHICKEN BAKED RICE WITH BEEF WITH ENDIVE & SPICY RED BEAN FRITTATA WITH GREENS BARLEY RISOTTO WITH CHICKEN,
page 26 page 26 CHICKPEAS & CHORIZO SUN-DRIED TOMATOES & CHORIZO STEW page 29 MUSHROOMS & GREENS
page 27 page 27 page 29 page 30
29 30 31
january
BEEF STEW WITH MUSHROOMS, SPICED CAULIFLOWER TURKEY & WHITE BEAN CHILI
CARROTS & BACON & POTATOES page 31
page 30 page 31
1 2 3 4 5 6 7
BAKED ZITI WITH ITALIAN BRAISED SHORT RIBS LEMON-HERB RISOTTO FIVE-SPICE CHICKEN SOUP LAMB TAGINE WITH CHICKEN & BROCCOLI PORK-STUFFED
CAULIFLOWER & GRUYÈRE page 10 page 12 page 12 DATES & ALMONDS CASSEROLE CABBAGE ROLLS
page 10 page 13 page 13 page 15
8 9 10 11 12 13 14
Start the year off right
with a home full of
simmering scents and
warming comfort—
COD, LEEK & POTATO GRATIN SPICY SIMMERED CHICKEN & COCONUT CURRY ALLSPICE DUCK WITH CRAB SOUFFLÉ BEEF & ROASTED GARLIC PIE BAKED PASTA WITH
rich stews and braises page 15 EGGS WITH KALE page 16 BRAISED BOK CHOY page 18 page 19 PROSCIUTTO & PEAS
page 16 page 18 page 19
showcase aromatic
spices and the hearty
vegetables of the
15 16 17 18 19 20 21
season. Slow-cooked
short ribs nestle atop
creamy polenta,
cheesy baked pasta is
TUNA IN ESCABECHE LENTIL, POTATO & BEEF DAUBE NEW ENGLAND CLAM CHOWDER RICOTTA & SPINACH–STUFFED STIR-FRIED SOBA NOODLES IRISH STEW
bolstered by winter page 21 SPINACH CURRY page 22 page 22 PASTA SHELLS WITH BEEF & CABBAGE page 24
page 21 page 23 page 24
greens, and seafood is
brightened with hints
of citrus. From curries 22 23 24 25 26 27 28
and risottos to savory
pies and gratins,
these dishes soothe
all month long.
QUICHE LORRAINE ORANGE-GLAZED CHICKEN BAKED RICE WITH BEEF WITH ENDIVE & SPICY RED BEAN FRITTATA WITH GREENS BARLEY RISOTTO WITH CHICKEN,
page 26 page 26 CHICKPEAS & CHORIZO SUN-DRIED TOMATOES & CHORIZO STEW page 29 MUSHROOMS & GREENS
page 27 page 27 page 29 page 30
29 30 31
january
BEEF STEW WITH MUSHROOMS, SPICED CAULIFLOWER TURKEY & WHITE BEAN CHILI
CARROTS & BACON & POTATOES page 31
page 30 page 31
