New America’s Test Kitchen Cookbook The Skillet Has 1-Pan Recipes for Any Night of the Week

Everyone has a skillet in their kitchen – it’s the workhorse we pull out for cooking eggs, frying cutlets and making stir-fries. But this humble pan can do so much more, as evidenced by the more than 200 recipes in the new America’s Test Kitchen cookbook The Skillet. “The skillet is the unicorn of the kitchen, a pan that is often underestimated but should be highly valued. We believe that once you start cooking from this book, you will look at skillets with new eyes and admiration for all they can do,” say the book’s editors. “Just for starters, a skillet can serve as a pasta pot, a Dutch oven, a casserole dish, a griddle and a cake pan.” Try one of these mouthwatering complete meals, made entirely in a skillet, for dinner tonight!

Seared Scallops With Broccolini

11⁄2 lbs. sea scallops, tendons removed

1 lb. broccolini, trimmed

1 tbsp. vegetable oil

1⁄2 tsp. table salt 1⁄4 tsp. pepper

4 tbsp. unsalted butter

3 tbsp. pine nuts

1 cup jarred Peppadew peppers, quartered, plus 2 tbsp. brine

1 shallot, sliced

1. Place scallops on clean towel and place another on top. Gently blot. Let sit 10 min.

2. Halve large broccolini stalks and leave small ones intact.

3. Bring 1 ⁄3 cup water to boil in 12″ nonstick skillet over high. Add broccolini, cover; cook over medium-low 3 min. Toss. Cover; cook 3 to 5 min. Transfer to platter and cover. Wipe skillet clean.

4. Heat oil in skillet over high. Season scallops; cook 2 min. per side. Transfer to platter.

5. Cook butter and pine nuts in skillet over medium 2 min. Off heat, stir in peppers and shallot; cook 2 min. Stir in pepper brine. Add broccolini and toss to coat. Nestle scallops into skillet and serve.

PER SERVING: 227 cal, 8g protein, 6g carbs, 1g fiber, 2g sugar, 20g fat

Cast-Iron Pork Fajitas

2 tsp. kosher salt

11⁄2 tsp. pepper

1 tsp. cumin

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. oregano

1⁄8 tsp. allspice

2 (12-oz.) pork tenderloins

3 tbsp. vegetable oil

2 bell peppers, cut into strips

1 onion, halved and sliced

2 garlic cloves, minced

1⁄4 cup chopped fresh cilantro

1 tbsp. lime juice

12 (6″) flour tortillas, warmed

1. Mix 11 ⁄2 tsp. salt, 1 tsp. pepper and remaining spices in bowl. Cut tenderloins in half crosswise, cover with plastic wrap and pound to 3 ⁄4″ thickness. Pat dry and sprinkle with spices.

2. Heat 12″ cast-iron skillet over medium 3 min. Add 2 tbsp. oil. Add pork; cook 7 min. per side. Remove, tent with foil and let rest.

3. Add remaining oil and peppers to skillet; cook over medium-high 3 min. Add onion, remaining salt and pepper; cook 5 min. Add garlic; cook 30 sec. Off heat, stir in cilantro and lime juice.

4. Slice pork. Serve with tortillas.

PER SERVING: 569 cal, 23g protein, 66g carbs, 5g fiber, 8g sugar, 24g fat

Lemon-Thyme Chicken With Greens

2 tsp. minced fresh thyme

1 tsp. lemon zest

3⁄4 tsp. table salt 1

⁄2 tsp. pepper

1⁄2 cup flour

4 boneless, skinless chicken breasts

1⁄4 cup olive oil

2 oz. pancetta or bacon, chopped

1 lb. Swiss chard, stems and leaves chopped

4 garlic cloves, sliced thin

1⁄4 tsp. red pepper flakes

1 (15-oz.) can cannellini beans

1. Mix thyme, lemon zest, 1⁄2 tsp. salt and 1⁄4 tsp. pepper in bowl. Spread flour in shallow dish. Cover chicken with plastic wrap. Pound to even thickness. Pat dry, sprinkle with thyme mixture and dredge in flour.

2. Heat 2 tbsp. oil in 12″ stainless-steel skillet over medium-high. Cook chicken 5 min. per side. Remove.

3. Add pancetta to skillet; cook over medium 3 min. Add chard stems; cook 5 min. Add garlic, pepper flakes, remaining salt and pepper; cook 30 sec. Add beans and chard leaves. Cover; cook 4 min. Slice chicken and serve with greens.

PER SERVING: 450 cal, 36g protein, 22g carbs, 3g fiber, 0g sugar, 24g fat