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Kita Roberts | Girl Carnivore

One skillet, five dinners, fewer dishes

Published about 4 hours ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

ONE-SKILLET WINS

Crispy Lemon Chicken Romano

Romano cheese turns into a crisp, salty crust, with a bright lemon-garlic pan sauce right out of the same skillet. It looks like a restaurant plate and takes 35 minutes.

Cuban Picadillo

Beef in a rich tomato sauce with olives, capers and a few raisins, so every bite is sweet and briny at once. It holds up in the freezer, so make the whole batch.

Shakshuka with Ground Lamb

Breakfast for dinner, done right: spiced lamb in a thick tomato sauce, topped with eggs and their runny yolks. Bring warm pita, because you will want every last bit of that sauce.

Salisbury Steak Meatballs

All the comfort of Salisbury steak in a dark mushroom gravy, made for spooning over mashed potatoes. The gravy stays rich even after a trip through the freezer.

25-Minute Sweet and Sour Chicken

Takeout night without the delivery fee or the deep fryer. The chicken comes out lightly crisp in a glossy sweet-tangy sauce, and it is the fastest dinner here.

The Pan Behind Dinner

We will take cast iron over anything else in the kitchen, and a Lodge 10-inch is where we tell anyone to start. One good skillet is all you need for so many recipes. And where we have a collection of them, if you're on a budget, this is the one we'd start with.

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Kita Roberts | Girl Carnivore

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