One-Skillet DELICIOUS MEALS

With these fresh, simple and flavor-packed suppers, all you need is a humble skillet to travel the world!

- Christopher Kimball

Our favorite recipes to cook for dinner are those that deliver loads of flavor without making mountains of dirty dishes. So we were thrilled to discover the new cookbook The World in a Skillet from chef Christopher Kimball. "We realized that every cuisine has its own version of the Western 12-inch skillet, a ubiquitous everyday pot or pan that can be drawn on to prepare just about anything," explains Kimball. "And that ubiquity offers a welcome versatility- there are few limits on what one can cook in this universal piece of cookware." Indeed, the book goes beyond traditional stir-fries and sauteed veggies to reveal the mouthwatering flavors and textures you can create in a skillet. Try one tonight!

ETHIOPIAN-STYLE SAUTEED BEE

Serves 4

1½ lbs. flank steak, cut into 3" sections with the grain, then thinly sliced against the grain on the diagonal

2 tbsp. berbere

4 medium garlic cloves, minced

2 sprigs rosemary

½ tsp. ground fenugreek (optional)

1/4 tsp. ground cardamom

2 tbsp. ghee or neutral oil

1 large red onion, halved and sliced 1/4" thick

1/4 cup dry white wine

2 jalapeño chilies, stemmed and sliced into rings

1. In a bowl, toss beef with berbere, garlic, rosemary, fenugreek, cardamom and ½ tsp each salt and pepper. Let stand 10 min.