Just One Pan: Over 100 easy and creative recipes for home cooking: 'Truly delicious. Ten stars' India Knight

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After a year of cooking for ourselves more than ever before, even our favorite recipes had become a bit boring.

But I won’t be rushing to make it again any time soon, because there’s loads of other things we could also make that take up an entire afternoon (See: Dishoom Sundays during the Pandemic, which were stellar. One of my daughters had been eager to see the book as she’d watched Rachel’s videos and really liked the concept and the recipes.When we cooked from Polpo more than 10 years ago in March 2013— doesn’t time fly when you’re having fun? Judith tackled both the Roasted Pineapple With Chile Syrup, which resulted in much frustration: Leaving the pineapple’s leaves and skin on made it difficult to cut and eat, and it was as messy as it sounds. With ideas to suit every occasion and season, Lindsey Bareham brings you 100 nutritious one-pot dinners with flair. For Michelle, the final dish was “lemony, briny, and herby,” but she was disappointed that the potatoes were just barely cooked and the chicken was not crispy.

Give yourself an A+ for mealtime and create fast, delicious dishes between classes with this college cookbook for beginners. Each meal (some when served with the suggested side dish recipe) is complete with carbs and veggies. I also think the landscape around eating consciously and the effect that our diet and the way we cook has on the world around us has completely shifted.But in the last couple of years particularly, I think this impact of what we eat and this personal responsibility that we have to make sure that we are leaving the planet not so much worse off than how we found it. Thanks in no small part to the hugely popular Roasting Tin series, kitchens up and down the country are doing away with over-complicated dishes that demand hours in the kitchen in favour of fresh, flavourful recipes assembled in a single trusty pot, pan or tin and left in the oven or on the stove to do its thing. Anna Jones: I organized it like that because I feel like, sometimes, when I come in from work, obviously I'm a professional cook and chef. The flavorful chicken was Judith’s favorite part of the dish, though she wishes that some of the flavor had spread to the rest of the vegetables, because the miso marinade was only used for the bird. Uumlber den AutorMJ Hong is a recipe developer and culinary instructor who has taught more than 10,000 students how to cook international cuisines.