5 One-Dish Dinners for Busy Weeknights

This sheet-pan meal is the weeknight dinner trifecta: It hits all the major food groups, it takes less than 30 minutes to make, and it requires minimal clean-up. 

Recipe: Try our Crispy Cod with Chorizo, White Beans & Cherry Tomatoes

Cumin and chipotle powder give these steaks and potatoes much of their southwestern flavor, but don't skimp on flavor-enhancing finishes like fresh lime juice and creamy hot sauce for even more Tex-Mex taste. 

Recipe: Try our Tex-Mex Steak with Chipotle Sweet Potato Wedges

Shrimp, pasta, and wine? There's nothing not to like about this dish. 

Recipe: Try our Shrimp Pasta Piccata

You don't have to meticulously layer vegetable after vegetable to enjoy this classic French dish. Just toss everything into a cast-iron skillet for a flavorful meal. 

Recipe: Try our Chicken Skillet Ratatouille

If this soup isn't already in your weeknight arsenal, add it. You just gather your ingredients, dump 'em into a pot, and dinner is served. 

Recipe: Try our Chinese Pork Dumpling Soup

• 2 cans (15 to 15.5 oz. each) cannellini beans
• 8 oz. (1 1/2 cups) cherry tomatoes
• 5 oz. cured chorizo
• 3 cloves garlic
• 1/2 tsp. crushed red pepper
• 4 tbsp. olive oil
• 1/2 cup seasoned panko
• 1 tbsp. finely chopped fresh flat-leaf parsley, plus 1/4 cup coarsely chopped
• 4 boneless, skinless cod fillets (5 to 6 oz. each)
• 3 tbsp. tartar sauce

• 2 strip steaks (1 1/2 inches thick; about 1 lb. each)
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 3 small sweet potatoes (about 7 oz. each)
• 1 tbsp. olive oil
• 1/4 tsp. ground chipotle powder
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tbsp. hot sauce
• 2 tbsp. chopped fresh cilantro
• 1 lime 

• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 lb. peeled and deveined large shrimp
• 1 clove garlic
• 1/2 cup dry white wine
• 4 cups low-sodium chicken stock
• 1 lemon
• 1/4 cup capers in brine
• 12 oz. fusilli
• 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup for garnish
• 1/4 cup chopped fresh chives, plus 2 tbsp. for garnish

• 8 bone-in chicken thighs with skin (about 3 lbs.)
• Salt and pepper
• 2 tbsp. EVOO
• 1 small eggplant (about 10 oz.)
• 1 yellow bell pepper 
• 1 medium yellow onion
• 2 small zucchini 
• 1 28 oz. can whole peeled tomatoes
• 1/3 cup chopped flat-leaf parsley
• Finely grated pecorino-romano, for serving

• 8 cups chicken stock
• 16 oz. frozen pork dumplings
• 2 large carrots
• 1/4 cup soy sauce
• 1 tbsp. plus 1 1/2 tsp. minced fresh ginger
• 1 1/2 tsp. toasted sesame oil
• 1 tsp. thinly sliced red Fresno chile
• 1/4 tsp. Chinese five-spice powder
• 3 scallions
• 4 oz. spinach leaves