What to take to the potluck?
Just one pot : over 320 simple and delicious recipes, from hearty stews to tasty tagines
[from the editors of Reader's Digest].
New York, N.Y. : Reader's Digest Association, 2010
From Italy to Indiana, Japan to Louisiana, one-pot cooking has been the basis of many cuisines around the world. Before the advent of electric stoves and central heating, a pot would often be hung over the fireplace, and meat and vegetables added as required. This was the hearth, the center of the home, and it was here that families gathered to eat and talk. Many of those same dishes-updated for today's palates-are featured here. Arranged in chapters by type of pot used-from soup pots to slow cookers to Dutch ovens, Just One Pot includes more than 300 classic recipes, compiled by chefs from around the world. Hundreds of color photos showcase the recipes, and historical anecdotes about the culinary traditions from which they sprung are sprinkled throughout. Soups. Stir-frys. Casseroles. Curries. What is more satisfying than combining foods cooked together in a single vessel, providing an array of wonderful aromas, textures, and colors? Whether you're a gourmet chef exploring new methods or a busy mom concerned about easy nutritious meals, Just One Pot offers something for all tastes and every occasion.
Dinner in a dish : easy one-recipe meals for casseroles, slow cookers, skillet suppers, pizza, pasta and more
[editor, Susan Ray].
New York : Oxmoor House c2010.
Discover the easy solution for the age-old question: “What’s for dinner?” Over 200 fresh and tasty recipes loaded with good things like meat and veggies offer simple alternatives to frozen microwave dinners and dining out. Countless short-cut secrets and how-to hints make recipe prep quicker and easier. Over 150 full-color photographs help home cooks identify dishes that their families will love.
Simply Ming one-pot meals : quick, healthy & affordable recipes
Ming Tsai & Arthur Boehm ; photography by Antonis Achilleos.
[London] : Kyle Books ; [Lanham, Md.?] : Distributed by National Book Network, 2010.
James Beard Award¿winning chef Tsai (and author of Simply Ming) provides 80 one-pan recipes that can be created quickly and healthfully, with relatively inexpensive ingredients. Tsai focuses on seven cooking methods best-suited to one-pot meals: braise, wok, sauté, roast, high temp--which includes steaming and flash frying--soup, and toss. Throughout, Tsai offers preparation tips and drink suggestions, and each recipe is accompanied by a full-color photo. Tsai's trademark Asian flair is evident, but he also ventures into the realm of comfort food, with garlic osso buco with celeriac, chicken meatballs with penne and tomato sauce, and panko-crusted turkey "scaloppini" with warm mango-cranberry chutney. Recipes are short--none longer than one page--and easy to construct. Tsai also includes a helpful glossary of ingredients and techniques for those looking for additional culinary instruction.
Home-cooked comforts : oven-bakes, casseroles, and other one-pot dishes
Laura Washburn ; photography by Martin Brigdale.
New York, NY : Ryland Peters & Small, 2010.
Perfect for both family meals and fuss-free entertaining, Laura Washburn’s delicious recipes for home-cooked dishes are the perfect solution for busy people who love good food. Choose from an array of bakes, pies, casseroles, gratins, and casseroles, all designed to be cooked and taken to the table in the same dish or pot. Comforting ideas for meals with meat include Steak, Leek, and Mushroom Pie; Braised Lamb Shanks with Potatoes; Black Bean and Chorizo Chili; MeatballTagine; and Pork Stew with Sweet Potatoes. Tempting recipes for Poultry include Farmhouse Chicken Casserole; Chicken and Vegetable Pot Pie; Ginger and Star Anise Braised Chicken; Quick Cassoulet; and Chicken Tettrazini. Try a lighter choice from Fish and Shellfish such as Seafood Lasagne; Salmon, Broccoli, and Pesto Gratin; Smoked Haddock, Potato, and Wild Mushroom Bake; and Tuna Noodle Casserole, guaranteed to become a family favorite. Vegetarian options include Vegetable Enchiladas; Savory Bread Bake with Squash and Corn; Chickpea, Spinach, and Sweet Potato Curry; Root Vegetable Gratin; and Mushroom Ragout.• More than 60 great recipes for enduringly popular comfort food—ideal for family meals or casual entertaining.• Sumptuous new photography from award-winning food photographernbsp;Martin Brigdale.

Potlucks are the quintessential American gathering. Church suppers, neighborhood block parties, tailgate parties and office parties—who among us doesn’t attend these a few times each year? And who among us hasn’t wondered: what should I bring?

A potluck dish should be appropriate for the occasion. Because most potluck dinners are casual affairs, any formal or fussy food (especially any requiring entire sets of cutlery!) won’t do. Unless you know the tastes of those attending, dishes made from basic, familiar foods are most appreciated. Beware of spicy foods—some groups will love them, but others may not. If your dish requires garnishes or condiments, take them along.

Transporting foods

Keep hot dishes hot and cold dishes cold by transporting in insulated containers or coolers.  You can make your own insulted wraps for warm dishes by using layers of newspapers or quilts.

Wrap the lid of a casserole dish with a clean towel. Secure the lid with rubber bands.
The towel will absorb condensed moisture that would otherwise drip back onto the food.

Place the cooler in an air-conditioned car rather than trunk because trunks get very warm.

Laundry baskets are handy carriers for food. Pad the sides of the dish with towels or blankets to hold it secure.

more tips

Sometimes the most popular dish is one made of familiar ingredients with just a kick of something special. A vegetable dip is made distinctive with a hint of curry spice. Very fresh, simple food such as a perfectly dissected ripe pineapple, properly chilled, hits the spot. Old fashioned comfort foods are eternally popular. Toll-House cookies can be the hit of the party.

Even though all of us have our tried and true culinary specialties, we may want to “Wow!” people with something new. But do remember that your specialty dish may be beloved by your co-workers and they will welcome seeing it again on the potluck table.

The true measure of a successful potluck dish is how many people ask for the recipe!

Article by: St. Louis Public Library staff