Although griping about washing dishes has been regular by way of the pandemic, at this level I really feel we’re within the backlash to the backlash to the backlash to the grievance — a way that, this time round, I’m actually fed up! I’ve discovered myself consuming takeout extra to get a break from it, however one isn’t really free: There are the consuming glasses and 10 million forks that appear to develop like weeds in my drying rack.

One approach to keep away from extra dishes — other than, nicely, utilizing fewer, however good luck — is making extra one-pot baked dishes. I would use the traditional variety of dishes to create the completed product, however the recipes every make sufficient servings that I’ll have meals for days that soiled just one plate and fork every. My detestation of leftovers however, I’ve come to understand this technique.

On this week’s print concern, I even write about how making considered one of these kind of all-in-one meals to ship to mates in want may be such a reduction to people who find themselves burned out on cooking or who’re struggling a yr right into a pandemic whose conclusion nonetheless appears far off. So, if you wish to be a part of me on this routine, listed here are some dishes to check out.

Hen thighs and a bunch of kale mix on this simple dish that will get seasoned because it shallow-simmers in salty olive brine. Extra greens and mushrooms make for a hearty vegetable pot pie that makes you are feeling barely much less responsible about consuming pastry for a number of meals afterward. If pastry isn’t your factor, there’s a root vegetable “shepherd’s pie” topped with pureed butternut squash enriched with only a splash of browned butter. This zucchini casserole couldn’t be simpler to assemble, counting on canned tomatoes and chiles and cornbread stuffing combine (generally that’s precisely what you want) to mix right into a tacky, effervescent tian.

And if all these greens are making you are feeling a bit of too good, right here’s a traditional baked mac ‘n’ cheese with solely a bit of black pepper and thyme to distract from the cheese-sauce-laced pasta. Every dish watches after itself within the oven and will get higher upon repeat reheatings. Share the extras or stash them within the freezer, the place they’ll wait conveniently till till you’re flooded along with your subsequent wave of dishwashing hatred.

Baked Macaroni and Cheese

This macaroni and cheese retains it easy with solely cheddar and parmesan for pure, uncomplicated pleasure. Get the recipe.
Cook dinner time: 1 hour.

(Kirk McKoy / Los Angeles Instances)

Wild Mushroom, Spinach and Ricotta Pie

Ricotta and goat cheese add tanginess and moisture to this pie full of mushrooms, spinach and leeks. Get the recipe.
Cook dinner time: 1 hour 35 minutes.

Wild mushrooms, spinach and cheese combine in a pie so rich and filling you might never guess it's vegetarian.

(Anne Cusack / Los Angeles Instances)

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Brine-Braised Hen Thighs with Kale and Avocado

Kale and hen thighs rise up equally to a braise in olive brine, which suffuses every with deep umami taste. Get the recipe.
Cook dinner time: 1 hour 10 minutes.

A roasting dish containing chicken thighs, kale, olives, lemon and avocado.

(Silvia Razgova / For The Instances)

Zucchini Casserole

Blanching zucchini, mockingly, rids it of extra moisture, leaving nothing to dilute this tacky casserole. Get the recipe.
Cook dinner time: 1 hour quarter-hour.

Zucchini squash casserole in a baking dish with a wooden spoon alongside it

Root Vegetable Shepherd’s Pie

Candy butternut squash, enriched with some browned butter, tops this melange of root greens cooked in a creamy herb sauce. Get the recipe.
Cook dinner time: 1 hour half-hour.

The root vegetable shepherd's pie with butternut squash puree from Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica.

(Gary Friedman / Los Angeles Instances)


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