one pot meals | Food Network

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Flash in the Pan

Episode | From: Oliver's Twist

Jamie's friend Jimmy is a field scientist, who spends a lot of time cooking out in the open. So Jamie's decided to show him how to cook three great meals in one pan - effortless cooking, and minimal washing up. These simple dishes are also perfect for people who don't cook much, who have small kitchens or who are just cooking for one

Healthy Homemade Pasta Salads

Episode | From: How to Boil Water

Jack asks Frederic for some fresh and easy pasta salad recipes. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Large pasta pot Colander Rubber spatula Cutting board Chef’s knife Pairing knife Pepper mill 2 large bowls Measuring spoons Zester or vegetable peeler Medium saucepan Liquid measuring cup Dry measuring cups Wooden spoon Tips: Cooking pasta: Cook any type of pasta in boiling, salted water; the salt adds flavor to the otherwise bland pasta. You need about 6 quarts of water per pound of pasta. Stir the pasta as soon as you dump it into the boiling, salted water to keep it from sticking together. Extra-virgin olive oil: Produced from the first cold-pressing of olives Has a low (less than 1%) acidity Has a more assertive olive flavor than virgin olive oil or olive oil No chemicals are added In general, the most desired and most expensive type of olive oil. Couscous: Though couscous looks like a grain, it is in fact a tiny type of pasta. Couscous is usually made from granules of semolina, but it can be made with other grains such as barley, corn, millet, or even crushed acorns and breadcrumbs. Recipe Rescues: If your couscous is clumpy – Fluff it with a fork to separate the individual granules. If your fusilli is overcooked – Drain pasta as soon as it is al dente, meaning that it is still slightly firm to bite into yet tender. Overcooked pasta is mushy and may fall apart in the salad. To make pasta salad into a more complete meal – Serve either the pasta salad or couscous salad with chicken or shrimp. For leftovers – Both the pasta salad and couscous salad will keep in the fridge for up to 2 days.

Is there a Doctor in the House?

Episode | From: Cooking Thin

Dr. Jennifer Berry, a transplant surgical resident, knows everything about the human body but still has one big question: will her demanding schedule derail her hopes for a healthy lifestyle? Kathleen helps jen come up with a healthy meal plan.

Fireplace Cooking

Episode | From: Easy Entertaining with Michael Chiarello

A tender steak and a roaring fire come together in an intimate winter meal we cooked together right at the hearth. In the magic of the evening, no one needs to know how effortless it was to put together.

Chocolate

Episode | From: Oliver's Twist

Jamie has persuaded girl friends to baby-sit Poppy so that he can take Jools out for a romantic meal. As payment for their chil-minding services, Jamie has offered them the one thing he knew they couldn't resist...CHOCOLATE!

More Bang for Your Buck in Salisbury MD

Episode | From: Food 911

Tyler meets the resident cook at the Salisbury Life Crisis Center, a safe-home for victims of domestic abuse. Tyler helps meet the challenge of feeding a large group of people on a tight budget with two one-dish meals.

Not Luck Dinner

Episode | From: The Surreal Gourmet

At a "Not Luck" dinner, guests are assigned one specific gourmet ingredient. where, the host enlists a couple of sous-chefs to help connect the dots and prepare the simple three course meal. Recipes: Bruschetta di Prosciutto; Pasta Fresca and Biscotti.

Triple D Nation: Covered and Smothered

Episode | From: Diners, Drive-Ins and Dives: Triple D Nation

First up on this road trip, Guy Fieri pops into a Jewish deli in Palm Springs, Calif., to reminisce about pastrami and brisket. Plus, they're dishin' up cabbage rolls and sweet and sour soup. Then, it's double trouble with Kid Rock in Clarkston, Mich., and a look back at not one but two of Kid's favorite hometown places, where they're still servin' killer mac and cheese, classic pot pie and all kinds of smoked meats.

Emeril's Space Mission

Episode | From: Emeril Live

It will be rocket science for Chef Emeril Lagasse when the ultimate "take-out" meal is served to the astronauts onboard the International Space Station. Lagasse is the first celebrity chef to have meals developed for NASA astronauts and the first person to have those recipes served in space. This one-hour special features the painstaking process of recipe development between Nasa and Emeril, the shuttle launch of Emeril's food, as well as Emeril's satellite chat with the astronauts after they have enjoyed their meal of Jambalaya, Kicked-Up Mashed Potatoes and Rice Pudding.

Low Carb Party

Episode | From: Low Carb and Lovin' It

Chef George Stella invites his family and friends over for a dinner party that no one would ever suspect was low carb! He starts off the meal with one of his personal favorites – teriyaki sesame chicken skewers served outside a hollowed out melon half filled with melon balls. Next he prepares fresh Key West crab cakes (without using breadcrumbs) and a mustard dipping sauce; grilled Jamaican jerk pork loin cooked to perfection with a light summer squash salsa; and a healthy dessert –a gratin of fresh berries with a little sour cream. No sooner do the guests arrive than they all dig in to taste the fruits of George’s creations. Top 5 Tips 1. Watch out for mayonnaise that is labeled "light," as it may contain more sugar than regular, full-fat mayo. 2. When cooking with crab, splurge for the real thing. Many imitation crabmeats contain added sugars. 3. Baking powder, along with eggs, will act as a binder in place of the usual carb-heavy breadcrumbs. 4. Pork is an excellent carb-conscious option. It is low in fat, has zero carbs, and usually costs less than beef. 5. Cantaloupe is a good fruit choice for the low carb dieter. Contrary to popular belief, George says that many fruits are acceptable on a low carb diet, but limit your intake.