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Leite's Culinaria

Cook, Eat, and Rinse Once

Published 1 day ago • 2 min read

Hi Reader,

My Vovó had a theory that the number of pots you dirtied was directly proportional to your level of foolishness. “One pan, good cook,” she’d mutter, stirring something miraculous. “Two pans, lazy mind.” I once asked her what three pans meant. She didn’t answer—just gave me a look that could curdle milk.
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I think of her every Monday night, when the weekend optimism has drained out of me and the sink looks like a cautionary tale. That’s when I channel her spirit: the one-pot prophet.
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You’d be amazed what happens when you stop trying to impress your own dishwasher. A little rice, a bit of sausage, maybe a handful of greens, and suddenly dinner has swagger. There’s freedom in not juggling twelve burners or washing a small nation’s worth of utensils.
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It’s not laziness—it’s wisdom. Cooking, eating, and rinsing once is the culinary equivalent of boundaries. Because Monday doesn’t need to feel like penance. It just needs one pot and the memory of someone who knew how to keep things simple.

My Commandments of One-Pot Sanity

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  • Think layers, not chaos. Build flavor as you go—aromatics first, then protein, then starch. It’s architecture, not stew.
  • Let it get messy (in the pot, not the kitchen). Browning means flavor. A clean pan is a boring pan.
  • Broth is your best friend. Water makes things wet. Broth makes things dinner.
  • Don’t overthink it. Leftover chicken, a handful of rice, and a squeeze of lemon can feel Michelin-level on a Monday.
  • Rinse once, rest twice. Wash the pot, pour yourself a glass of wine, and revel in your own brilliance.

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WHAT'S INSIDE...

​One-Pot Tortellini With Prosciutto & Peas​

Give your favorite store-bought tortellini a facelift with the addition of prosciutto, peas, and a creamy leek and Parmesan sauce. With only one dish to clean, it's guaranteed to end up on permanent rotation.
​☞ ​Try this recipe​

​Instant Pot New England Fish Chowder​

While some chowders are heavy and cream-laden, we opted for a much lighter soup that allowed the flavor of gently poached cod to shine through in a clean, thyme-scented broth. Just a little bit of bacon fat (rendered using the sauté function) infused the whole dish with richness and created a smoky base for our aromatics.
​☞ ​Try this recipe​

​Italian Sausage Soup (With Gnocchi & Spinach)​

⭐⭐⭐⭐⭐ 4.8 from 15 votes

This Italian sausage soup is a cozy one-pot meal that's laden with sweet sausage, tender gnocchi, spinach, and topped with crispy pancetta. It's perfect winter comfort food.
​☞ ​Try this recipe​

​Authentic Vietnamese Pho​

Vietnamese pho is a soup made with a beef broth rich with ginger, onions, star anise, fish sauce, and onions. Into that go rice noodles, beef, scallions, bean sprouts, and fresh herbs.
​☞ ​Try this recipe​

​Red Chicken Posole​

This red chicken pozole, or red chicken pozole, is an easy Mexican soup that's made with chicken, hominy, and dried chiles. It's a soupy, stewy, satisfying supper.
​☞ ​Try this recipe​

​Leftover Roast Chicken Soup​

This leftover roast chicken soup is a cinch to make in your slow cooker and is a great way to use up any vegetables languishing in your fridge.
​☞ ​Try this recipe​

​Cajun Chicken & Sausage Jambalaya​

⭐⭐⭐⭐⭐ 4.94 from 15 votes

This chicken and sausage jambalaya is, honestly, the best version of this Cajun classic we've ever had. It's made with a whole roasted chicken, smoked sausage, peppers, celery, onions, rice, and spice mix and feeds a crowd.
​☞ ​Try this recipe​

​Slow Cooker Pork Posole​

⭐⭐⭐⭐⭐ 4.72 from 21 votes

Slow cooker pork posole is sorta a cheater's version of authentic Mexican posole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.
​☞ ​Try this recipe​

Leite's Culinaria

David Leite

Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.

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