Easy, One-Pot Meal Recipes To Make This Week

No-hassle comfort food is what you deserve. These recipes will produce a huge and delicious meal, with only one pot to wash (and it can probably just soak until tomorrow right?) so you don't have to worry about dishes piling up. Anything is possible if you throw it in a big pot, from cajun chicken and sausage gumbo to the meatless yet still hearty cauliflower stew. (Heami Lee/)
The silky garlic cream sauce at Las Cabras, <a href="https://instagram.com/limpiarpescao/">Juan Pablo Mellado Arana's</a> restaurant in Santiago, Chile, adds a welcome zing to this rich stew, but is also a great condiment in its own right—served with fries, slathered on sandwich bread, or spooned over meats. Get the recipe for <a href="http://www.saveur.com/beef-stew-with-garlic-cream-recipe">Braised Beef Stew with Garlic Cream</a> (Justin Walker/)
Florets of cauliflower are stewed in a fragrant garlic-laced tomato sauce of fried onion, spices, and jalapeño in this Afghan dish from Nawida Saidhosin, a home cook and teacher from New York's <a href="https://www.leagueofkitchens.com/">League of Kitchens</a>. Get the recipe for <a href="https://www.saveur.com/article/recipes/cauliflower-with-tomato-sauce-gulpea">Cauliflower with Tomato Sauce (Gulpea)</a> (Ingalls Photography/)
Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender. Get the recipe for <a href="https://www.saveur.com/hungarian-braised-beef-with-paprika-porkolt-recipe/">Hungarian Braised Beef with Paprika (Pörkölt)</a> (Matt Taylor-Gross/)
This classic chicken arrabbiata embraces summer's bounty in a simple, one-skillet main. Get the recipe for <a href="https://www.saveur.com/chicken-arrabbiata/">Chicken Arrabiata</a> (Farideh Sadeghin/)
Fenugreek, an aromatic dried herb, lends a distinctly floral flavor to hearty veal stew. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Ghormeh-Sabzi/">Veal and Kidney Bean Stew (Ghormeh Sabzi)</a> (Joseph De Leo/)
It took chef Hooni Kim one year to perfect his recipe for dashi, which he uses as the base of this everyday Korean stew. Gochujang adds a subtle layer of heat to the broth, and doenjang boosts its richness and silkiness. Get the recipe for <a href="http://www.saveur.com/doenjang-jjigae-korean-soybean-stew-recipe">Doenjang Jjigae (Fermented Soybean Stew)</a> (Jason Lang/)
A low-and-slow cooking technique used for this birria, which colloquially means "a mess," ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for <a href="https://www.saveur.com/article/recipes/goat-birria-jalisco-style-goat-stew">Jalisco-Style Goat Stew (Goat Birria)</a> (Dylan + Jeni/)
Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Get the recipe for <a href="http://www.saveur.com/shanghai-red-braised-pork-with-eggs">Shanghai Red-Braised Pork with Eggs</a> (Yuki Sugiura/)
A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast's richness with acidity and texture. Get the recipe for <a href="http://www.saveur.com/pot-roast-braised-beef-shank-recipe">The Ultimate Pot Roast</a> (Heami Lee/)
Hearty "bouillabasque"—Darroze's tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France: duck fat, seafood, and armagnac. You can grill the fish on grates or a plancha, in the Spanish style, but a stovetop solution works just as well. Serve with aïoli, rouille, or any garlicky mayonnaise, along with some crusty bread. Get the recipe for <a href="http://www.saveur.com/basque-seafood-stew-recipe">Basque Seafood Stew</a> (Michelle Heimerman/)
This simple, comforting root vegetable gratin is perfumed with fragrant thyme and bay leaves before being baked with a bubbly Gruyère crust. Get the recipe for <a href="http://www.saveur.com/celery-root-carrot-and-potato-gratin-recipe">Celery Root, Carrot, and Potato Gratin</a> (Anders Schonnemann/)
A classic hearty Korean stew made with meaty pork neck, potatoes, and nutty perilla seeds. Sesame seeds cannot be substituted for the perilla in this recipe; seek perilla seed, also called wild sesame seed, out at Asian markets. Optional but recommended: Serve this dish with its <a href="http://www.saveur.com/korean-gamjatang-dipping-sauce-recipe">accompanying dipping sauce</a>. Get the recipe for <a href="http://www.saveur.com/gamjatang-spicy-korean-pork-neck-and-potato-stew-recipe">Gamjatang (Spicy Pork Neck and Potato Stew)</a> (Matt Taylor-Gross/)
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Classic-Chicken-Sausage-Gumbo">Chicken and Sausage Gumbo</a> (Maxime Iattoni/)
Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for <a href="http://www.saveur.com/mexican-braised-pork-spare-ribs-recipe">Mexican Braised Spare Ribs with Squash and Corn</a> (Matt Taylor-Gross/)
Give mild fish a serious lick of heat with homemade chile oil and fermented black soy beans. You can serve the fish and vegetables with just a little broth, as shown here, or as a soup. Get the recipe for <a href="http://www.saveur.com/spicy-sichuan-fish-recipe">Spicy Sichuan "Water Boiled" Fish and Celery</a> (Matt Taylor-Gross/)
Colonial Philadelphia, with its busy waterfront, was well influenced by trade from points south. Among the most famous Caribbean culinary imports was pepper pot. The rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!" Today, at City Tavern, a colonial-style saloon, this version is served. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Classic-Pepper-Pot">Pepper Pot</a> (Todd Coleman/)