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One-Pot One-Pan Dinners

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NYT Cooking
a white plate topped with meat and veggies next to a piece of pita bread
Suqaar Digaag (Spiced Chicken and Vegetable Sauté)
A popular part of Somali cuisine, suqaar is a meat-and-vegetable dish that comes together quickly as a weeknight meal. Among different variations, the most common are hilib (camel or beef) and digaag (chicken). Seasoned with Somalia’s famous xawaash spice blend of warm cumin, coriander and other aromatic spices, this dish weaves layers of flavor into each tender bite of chicken. Photo by David Malosh for The New York Times. Food Stylist: Simon Andrews
a pan filled with pasta and meat next to a bowl of sauce on the side
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the macaroni and cheese dish is ready to be served in the pot on the table
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