30 Minutes

Kitchen Chameleon

Kitchen Chameleon

When is a skillet not a skillet?

When it’s being used as a paella pan, wok, saucepan, or baking dish to make tasty one-pot entrées like the ones that follow.

March 2012 p.34

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Lentil-Quinoa Pilaf over Wilted Arugula

Preparing this pilaf in a skillet rather than a saucepan guarantees the quinoa and legumes cook evenly. Dried currants and balsamic vinegar give the meal a hint of sweet-and-sour flavor.

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spring leek hash with polenta and goat cheese

Spring Leek Hash with Polenta and Goat Cheese

This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.

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Fennel, Roasted Red Pepper, and Goat Cheese Quiche

Low-fat whipped cottage cheese lends a rich texture to this crustless quiche. The recipe can be made up to a day ahead, and reheated just before serving.

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chile-lime glass noodles

Chile-Lime Glass Noodles

Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.

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paella primavera

Paella Primavera

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the

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comments

id like the recipe from your june issue. Shakshuka. it looks wonderful but i thru out that issue and i cannt seem to find it on the internet now.

tammie verba - 2012-10-27 15:15:47