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One-Pot Comfort

Soups, stews, curries, and braises that need nothing more than a single pot and a little patience. The kind of cooking that fills the house with fragrance and feeds the soul.

16 recipes

Kimchi Jjigae (Kimchi Stew) — A tangy, fiery stew made with well-fermented kimchi, pork belly, and tofu that gets better with age

Kimchi Jjigae (Kimchi Stew)

Dal Makhni — Slow-Cooked Punjabi Black Lentil Dal with Butter and Cream

Dal Makhni

Tom Kha Gai (Thai Coconut Galangal Chicken Soup) — A silky, aromatic Thai soup of chicken simmered in coconut milk with galangal, lemongrass, and makrut lime leaves, finished with a bright squeeze of lime

Tom Kha Gai (Thai Coconut Galangal Chicken Soup)

Hong Shao Rou (Red Braised Pork Belly) — Shanghai's iconic slow-braised pork belly in a glossy caramel-soy sauce with warm spices

Hong Shao Rou (Red Braised Pork Belly)

Nikujaga (Japanese Meat and Potato Stew) — Thinly sliced beef and waxy potatoes simmered in a savory-sweet dashi broth until tender and deeply seasoned

Nikujaga (Japanese Meat and Potato Stew)

Bo Kho (Vietnamese Beef Stew) — A fragrant, rust-colored Vietnamese beef stew braised with lemongrass, star anise, and cinnamon in a tomato-kissed broth, served with crusty bread or rice noodles

Bo Kho (Vietnamese Beef Stew)

Massaman Curry (Gaeng Massaman) — A thick, aromatic Thai curry of braised chicken, tender potatoes, and roasted peanuts in spiced coconut milk with cinnamon, cardamom, and tamarind

Massaman Curry (Gaeng Massaman)

Gamjatang (Pork Bone Soup) — A robust, spicy soup of tender pork neck bones simmered until the meat falls away at the touch of chopsticks

Gamjatang (Pork Bone Soup)

Khao Soi Gai (ข้าวซอย) — Northern Thai coconut curry noodle soup with chicken, crispy fried noodles, and pickled mustard greens

Khao Soi Gai (ข้าวซอย)

Rajma — Red kidney beans braised in a spiced onion-tomato masala

Rajma

Braised Pork with Potatoes (薯仔炆豬肉) — Pork belly and potatoes browned in a wok then braised in ground bean sauce, oyster sauce, and soy until fall-apart tender

Braised Pork with Potatoes (薯仔炆豬肉)

Budae Jjigae (Army Stew) — A hearty, spicy stew born from ingenuity, blending Korean flavors with American pantry staples

Budae Jjigae (Army Stew)

Beef Rendang (Rendang Daging) — A deeply spiced, dry-braised coconut beef stew from the Minangkabau tradition, slow-cooked until the meat is tender and lacquered in a dark, fragrant paste of chilies, lemongrass, galangal, and toasted coconut

Beef Rendang (Rendang Daging)

Congee (Chinese Rice Porridge) — The simplest, most comforting food in the Chinese kitchen, slow-simmered until creamy and silky

Congee (Chinese Rice Porridge)

Dakdoritang (Braised Spicy Chicken) — Bone-in chicken pieces braised in a spicy gochugaru sauce with potatoes, carrots, and onions

Dakdoritang (Braised Spicy Chicken)

Curry Laksa — Spicy coconut noodle soup with shrimp, tofu puffs, and rice vermicelli

Curry Laksa

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