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Everything on The Weeknight Ladle, organised by topic.

One-Pan Dinners

• One-Pan Chicken and Rice With Clear Stages — Brown boneless chicken thighs first, remove them, soften the vegetables, then stir in extra-long-grain white rice and its measured broth.
• One-Pan Chickpea Rice With Pantry Staples — Drain, rinse and measure 1 1/2 cups chickpeas. Soften diced onion and carrot, bloom the spices, then stir in one cup of the specified extra-long-grain…
• One-Pan Creamy Mushroom Pasta — Brown 12 ounces of sliced mushrooms in two batches and remove them from the skillet.
• One-Pan Ground Beef Pasta for Busy Nights — Brown 1 pound of ground beef to 160°F (71°C), spoon off pooled fat, and soften onion and carrot in the same pot.
• One-Pan Lemon Chicken Couscous — Cook 1 pound of boneless chicken pieces to 165°F (74°C), then move them to a clean plate.
• One-Pan Lentils and Rice Without Guesswork — Use 1 cup Mahatma Extra Long Grain White Rice with its named 2 cups liquid and 20-minute covered simmer.
• One-Pan Sausage and Rice for a Weeknight — Brown raw pork sausage links, remove them, and leave one tablespoon of rendered fat in the skillet.
• One-Pan Tomato Orzo for Two: Creamy Without Cream — For one-pan tomato orzo for two, soften 100 g diced onion in 15 ml olive oil, then cook garlic and tomato paste briefly.
• One-Pan White Beans and Tomatoes — Drain two cans of cannellini beans and measure 3 cups; their packing liquid is not part of the sauce.
• One-Pot Taco Pasta With the Ratios Intact — Brown 1 pound of ground beef to 160°F (71°C), remove pooled fat, and soften the vegetables in the same wide pot.

Sheet-Pan Meals

• Sheet-Pan Gnocchi and Vegetables for Two — For sheet-pan gnocchi and vegetables for two, toss 500 g shelf-stable potato gnocchi with 250 g zucchini, 200 g cherry tomatoes, 150 g red pepper, 30 ml…