Molly O'Neill is our Food Editor. She is the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a Major-League baseball family.
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Some grandparents like to cook with their children, others like to prepare meals far in advance of a visit in order to be able to relax with the younger generation. One-Pot dishes can go either way.
Because of the long, slow cooking, one-pot dishes and be assembled early in the day of a child’s visit and her help can be enlisted (click here for a summary of what most age groups can and can not do). Alternatively, the one-pot can be made several days in advance. Most stewy dishes actually improve as they “age” in the refrigerator. The secret is to reheat them as slowly as you cooked them.
One-pots are the balm of winter. Cornbread, such as Leni Sorrenson’s, makes a wonderful companion to many stews.
