In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. This recipe borrows all of the flavors of classic French onion soup and reimagines them as a cozy weeknight pasta. Loaded with a wealth of … Read more
Step 1 Pat 2 large skinless, boneless chicken breasts (about 1½ lb.) dry with paper towels. Season with kosher salt on both sides. Set aside. Step 2 Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Cook 10 oz. mixed mushrooms, trimmed if needed, torn into bite-size pieces, stirring occasionally, until … Read more
Historically prized for their curative properties and health benefits, fresh herbs like mint, basil, and tarragon are champions in the kitchen. They offer endless opportunities to upgrade the flavors of virtually any dish (cocktails too!), bringing a level of deliciousness and finesse that simply can’t be matched by dried herbs or spices. But, if you’re … Read more