One-pot
3 recipes
Boil-Up: New Zealand Māori Pork Bone Pot with Kūmara, Watercress and Doughboys
How to make a New Zealand boil-up: pork bones simmered in a big pot with new potatoes, purple kūmara, cabbage and watercress, finished with soft flour doughboys dropped into the broth. Covers its roots in Māori food culture, household variations, how to choose kūmara and watercress substitutes, and how to check the meat and dumplings are cooked through.
Jollof Rice: West Africa's Tomato-Red One-Pot Rice, Nigerian Style
Jollof rice is West Africa's beloved one-pot rice, cooked with tomatoes, peppers and spices. This Nigerian-style recipe uses easy-to-find ingredients and shows how to get the smoky crust on the bottom of the pot, plus how Ghanaian and Senegalese versions differ.
Khorkhog: Mongolian Lamb Steamed with Hot Stones, Made in a Heavy Pot
Khorkhog is a Mongolian celebration dish of lamb steamed with hot stones in a sealed vessel. Here's how to choose the cut, size the potatoes and vegetables, cook it stone-free in a heavy lidded pot, check doneness, rescue mistakes, and understand its place on the Mongolian table.