Roses are red, violets are blue, I did not leave a ruined kitchen for you
Hi, everyone! Mia here, filling in for Emily today. Always a pleasure. I’m particularly pleased to be with you today, this Tuesday before Valentine’s Day (which you very much were aware of and didn’t remember only just now). Last year, I encouraged you to make some quick, but still special, pastas, and I stand by those options. This year, I’m going to give you five delicious dinner options that can be made using only one pan or pot. Taking the time to plan, gather your ingredients and cook a Valentine’s Day dinner for your special person or people is such a lovely gesture. Leaving whoever’s on cleanup duty a sink full of pots and pans, however, is not so lovely. Though maybe you’ve offered to cook dinner and do the dishes, in which case you deserve some ease and efficiency for your generosity (not to mention flowers). And — because the only thing nicer than making one dinner is making two dinners — I’m including tips on what you can do with the leftover ingredients. We love love, and we love resourcefulness. Enjoy!
1. Butter PaneerWe’re diving right in with Zainab Shah’s butter paneer, two words that can immediately send hearts fluttering. Paneer, that mild and bouncy fresh cheese, gets a gentle simmer in a warmly spiced tomato gravy that’s made thick and rich with cashew butter. No paneer? Firm tofu is an excellent substitute and will be equally happy for this gingery, chile-spiked sauce. And with your leftover cashew butter: Make Zainab’s cashew butter chicken korma, Alexa Weibel’s vegan cacio e pepe or her protein-rich cashew cream to serve under roasted vegetables. (Or, you know, eat it with a spoon, straight from the jar.)
2. Sheet-Pan Roast Chicken With Mustard-Glazed CabbageSpeaking of Alexa: She has such a way of turning everyday ingredients into dishes that feel special and, for lack of a better word, restaurant-y. Here, three very dependable ingredients — chicken thighs, cabbage and red onion — turn into a vinaigrette-slicked, crisp-edged, schmaltzy feast. “Tonight I made it a second time and decided it is my all time favorite meal!” writes Danya, a reader. Sounds like a surefire dinner victory to me. And with your leftover herbs: Use that parsley, dill or arugula in Melissa Clark’s all-purpose green sauce.
3. Harissa Steak TacosA steak dinner for Valentine’s Day is always a good idea, but steak tacos? Great idea. Especially if it’s these tacos from Zaynab Issa, which gives hanger, flank or skirt steak a quick marinade in harissa paste, orange juice and garlic for carne asada flavors. (If you’re planning ahead, know that you can marinate your steak for up to 24 hours.) Sliced cucumber and red onion provide a fresh bite to finish. Don’t forget the limes, for squeezing over your tacos and slipping into your ranch water. And with your leftover tortillas: Rick Martínez’s chilaquiles are calling, as are Genevieve Ko’s breakfast enchiladas.
4. One-Pot Tortellini With Prosciutto and PeasJust as it is, this Ali Slagle dish is luxurious and charming, what with the tender cheese-filled tortellini, sautéed-shallot-infused cream sauce and crispy prosciutto topping. Now imagine making it with your favorite small stuffed pasta from that pasta store you love, with prosciutto — or bacon or guanciale — picked up from the grocer with the incredible cured meat selection. I know, right? And with your leftover cream: I have to mention Genevieve’s chile crisp fettuccine Alfredo, maybe my favorite pasta recipe on New York Times Cooking. It’s not one-pot, but it is no-chop!
5. Puttanesca Poached FishWith its vibrant, almost cartoonishly red color, I had to include this easy fish dish from Sheela Prakash. When I make puttanesca anything, I always increase the amounts of crushed red pepper, capers and anchovies because I love that spicy, briny punch, so please take that as an invitation to dial those up or down to suit your and your valentine’s tastes. All you need to round things out is a loaf of bread and a simple green salad. And with your leftover dry white wine: Cheers! Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest. Previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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