Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
These warming one-pot dinners come together easily, and leftovers are perfect for lunch the next day.
Pho Gà Nhanh (Quick Chicken Pho)
Time 50 minutes
Yields Serves 2
Andrea Nguyen’s smart shortcuts to chicken pho get this dish done in under an hour.
Korean Galbi Jjim
Time 2 hours
Yields Serves 6 to 8
You can use an InstantPot to make this beef short rib stew from Sang Yoon.
Beef Stew With Black Olives
Time 2 hours
Yields Serves 6
This Chez Panisse recipe combines olives with red wine and tomatoes for a deeply flavorful stew.
Vegan Chickpea Pozole
Time 1 hour 30 minutes
Yields Serves 6 to 8
Chickpeas and mushrooms enrich this tomatillo-based pozole.
Tomatillo Tortilla Soup
Time 45 minutes
Yields Serves 4
Fresh orange juice adds a unique citrus freshness to this tangy mix.
Miso Soup with Tofu and Enoki Mushrooms
Time 15 minutes
Yields Serves 4
Sonoko Sakai created this soup as a breakfast recipe, but it’s delicious any time of day.
Lentil and Barley Stew
Time 50 minutes
Yields Serves 4
Pearled barley and lentils simmer to tenderness quickly in this simple stew.
Curried Coconut Butternut Squash Soup
Time 1 hour 15 minutes
Yields Serves 4 to 6
You can swap red curry paste for green in this squash soup creamy with coconut milk.
