We Found the Best One-Pan Cookbook

This review is part of our community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, Instant Pots to cooking fundamentals, and cake to cookies, to name a few) and …

This review is part of our community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, Instant Pots to cooking fundamentals, and cake to cookies, to name a few) and putting them through a series of rigorous reviews—considered, tested, and written by none other than you. And so, let’s hand it off to our community members Jo-Anne, Michelle, and Judith. Here are their reviews of your five favorite one-pan books—and their nail-biting verdict on which one reigned supreme.


After a year of cooking for ourselves more than ever before, even our favorite recipes had become a bit boring. We were all looking for some magic in these five cookbooks that promised flavorful meals that basically cooked themselves in the oven or on the stovetop—all in one pan.

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Our 5 Favorite One-Pan Cookbooks

This post is part of our community-driven book tournament, The Big Community Book-Off. With your help, we’re finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and putti…


This post is part of our community-driven book tournament, The Big Community Book-Off. With your help, we're finding the best books across categories (from bread to pasta, one-bowl to weeknight-friendly, and cake to cookies, to name a few), and putting them through a series of rigorous reviews—considered, tested, and written by none other than you.


Each month, Food52 community members cook their way through five cookbooks around one subject (vegan food! cookies! the Instant Pot!) and dub a winner. Our reviewers have baked bread and cakes, and eaten plenty of vegetables, too.

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Spicy Shrimp & Sausage Creole for Mardi Gras (& All Year Long)

We’ve teamed up with Zatarain’s® Smoked Sausage to help you bring the flavors of a New Orleans Mardi Gras straight to your kitchen with recipe ideas starring their Andouille and Cajun-Style flavors. Up first: the spicy Shrimp and Sausage Creole that Ro…

We’ve teamed up with Zatarain’s® Smoked Sausage to help you bring the flavors of a New Orleans Mardi Gras straight to your kitchen with recipe ideas starring their Andouille and Cajun-Style flavors. Up first: the spicy Shrimp and Sausage Creole that Rosalynn Daniels—a lifestyle blogger, recipe developer, and photographer—makes every year to celebrate the Carnival season.


When you think of New Orleans, Mardi Gras is often one of the first things that comes to mind: Over many years and generations, the celebration has become an essential part of the city’s cultural fabric. For Rosalynn Daniels, a food and lifestyle blogger who spent her high school years living in New Orleans, Mardi Gras is always a special time of year.

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A Cheesy Weeknight Chicken Gratin Made Entirely in One Pan

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, Emily shares three crave-worthy sheet-pan dinners you can make tonight.


I’ll just come out and say it: I will never tire of sheet-pan dinners. It would be hard to put a number on the times I’ve assembled some combination of protein, vegetables, or starch on a sheet pan, slid it into a hot oven, and then served dinner 30 minutes or so later—straight from the pan.

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Crispy One-Pan Salmon With Spicy Creole Cream Sauce? Heck Yes.

We’ve partnered with Hood®, makers of great-tasting, high-quality cream made from real Hood Milk, to share the weeknight dinner we’ll be making all fall long and beyond: one-pot crispy salmon with a velvety Creole cream sauce (thanks, Hood Heavy Cream!…

We've partnered with Hood®, makers of great-tasting, high-quality cream made from real Hood Milk, to share the weeknight dinner we’ll be making all fall long and beyond: one-pot crispy salmon with a velvety Creole cream sauce (thanks, Hood Heavy Cream!) that makes the dish sing.


“Bam!" I’ll never forget the iconic expression Emeril Lagasse made every time he added garlic, cayenne pepper, or a splash of rum to dishes on his classic Food Network cooking show, Emeril Live.

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Crispy Chicken Thighs With Garlic & Artichokes Are a Weeknight Win

We’ve teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan …

We've teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig into. Here, cookbook author and recipe developer Samantha Seneviratne shares her go-to ingredient for making one-pan chicken thighs—roasted to golden-crisp goodness in the Miele M Touch Convection Oven—a winner, winner.


Back in culinary school, learning how to “turn” (aka clean and trim) an artichoke was considered an essential part of the core curriculum. One day in class, Jacques Pépin—world-renowned chef and one of the deans of my school—was mulling about the kitchen, watching and critiquing everyone’s form. I prayed that he wouldn’t look my way, but he pulled up right beside me.

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How Soup Saved My Life—Twice

The part about surviving a terminal illness that no one talks about is that it’s almost as scary as being diagnosed in the first place. I survived the year I was given, only to encounter medical bills and a chorus of voices that seemed to question if I…

The part about surviving a terminal illness that no one talks about is that it’s almost as scary as being diagnosed in the first place. I survived the year I was given, only to encounter medical bills and a chorus of voices that seemed to question if I could meet a deadline, which is a grim fate for a cookbook author. A mist of pity hung in the air, its storm vanished but evident still. And I was the same through it all, having done nothing but breathed in and out every day, just in different rooms and being told different things about my body.

There is no such thing as “back to normal,” which is a phrase that I heard a lot then. I had bartered all of my favorite foods—my career, even—for more time with my two young sons. I became resolved about eating healthfully and listening to my body. I was the only cancer patient my doctors and nurses had seen who actually grew healthier and stronger during treatment. It was a miracle year, as many outsiders told me.

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The Crispy-Crusted Pot of Rice That Unites Us All

No matter how often or where I eat Jollof, it’ll always be considered owambe (”party”) food in my heart.

Since 2015, I’ve celebrated World Jollof Rice day every Aug. 22 with friends and (virtual) strangers. I’ve organized Jollof art installations and …

No matter how often or where I eat Jollof, it’ll always be considered owambe (”party”) food in my heart.

Since 2015, I’ve celebrated World Jollof Rice day every Aug. 22 with friends and (virtual) strangers. I’ve organized Jollof art installations and have even started a Jollof festival, one which now pulls in thousands of people each year. We're all united by a love of Jollof, or party rice, and the accidental (or intentional!) scorched layer at the bottom, which Nigerians call "bottom pot."

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3 Summery One-Skillet Dinners Because Washing Dishes Is Overrated

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, Emily shows us how to make summer dinners sing—using just one skillet.


One-skillet dinners are alluring. What’s not to love about easy-to-prep, virtually mess-free meals assembled in one pan? I’ve long been a fan of this no-frills style of cooking—but cut to the eleventh week of quarantine, when I feel like I’ve cooked a gazillion-and-one dinners and washed as many dishes, and this approach seems downright essential.

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A One-Skillet Chicken & Turmeric Rice to Add to Your Winter Rotation

We’ve partnered with Pomì—makers of quality Italian tomato products, like their chopped tomatoes and double-concentrated tomato paste (no added salt here, just tomato!)—to share the new weeknight-friendly recipe we’re adding to our winter rotation: a s…

We've partnered with Pomì—makers of quality Italian tomato products, like their chopped tomatoes and double-concentrated tomato paste (no added salt here, just tomato!)—to share the new weeknight-friendly recipe we're adding to our winter rotation: a saucy one-skillet chicken and rice.


For a dish to land on my weeknight dinner all-stars list, there are two key elements it must have: It must be low maintenance (read: dirty very few dishes) and filled with flavor (but not necessarily a ton of ingredients).

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