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By Mia Leimkuhler, The New York Times

I鈥檓 particularly pleased to be with you today, this Tuesday before Valentine鈥檚 Day (which you very much were aware of and didn鈥檛 remember only just now). Last year, I encouraged you to make some quick, but still special, pastas, and I stand by those options.

This year, I鈥檓 going to give you five delicious dinner options that can be made using only one pan or pot. Taking the time to plan, gather your ingredients and cook a Valentine鈥檚 Day dinner for your special person or people is such a lovely gesture. Leaving whoever鈥檚 on cleanup duty a sink full of pots and pans, however, is not so lovely. Though maybe you鈥檝e offered to cook dinner and do the dishes, in which case you deserve some ease and efficiency for your generosity (not to mention flowers).

1. Butter Paneer

Paneer cubes are cooked in three types of fat here: ghee, butter and cashew butter for a luxurious vegetarian main. 鈥嬧�婽raditionally, roasted and crushed cashews are pureed with cooked onions and tomatoes, but this version skips the hassle and achieves the same creamy, nutty richness. Red chile and fresh Thai green chiles layer in a touch of heat. Substitute firm tofu for paneer to make the dish vegan, and spoon the leftovers over noodles for another meal.

By Zainab Shah

Yield: 4 servings

Total time: 30 minutes

Ingredients:

• 1 1/2 pounds paneer, cut into 1/2-inch cubes
• 2 tablespoons ghee or vegetable, canola or other neutral oil
• 1 teaspoon freshly grated ginger or ginger paste
• 1 teaspoon freshly grated garlic or garlic paste
• 1 small white onion, finely chopped
• 1 teaspoon Kashmiri red chile powder
• 1 teaspoon garam masala
• 1 (14-ounce) can of crushed tomatoes, or 6 plum tomatoes, chopped
• 2 tablespoons cashew butter
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 3 Thai green chiles, chopped (optional)
• 1 tablespoon chopped cilantro (optional)
• Rice or roti, for serving

Preparation:

1. If using store-bought paneer, soak the cheese in hot tap water for 10 minutes; drain.

2. In a medium pot, heat ghee on high until it melts, 30 to 90 seconds. Stir in ginger and garlic and cook until the smell of raw garlic dissipates, about 30 seconds. Add onion and continue cooking, stirring occasionally, until onion is translucent, 5 to 7 minutes.

3. Add chile powder and half the garam masala and cook until deliciously fragrant, about 30 seconds. Stir in the tomatoes and cashew butter. Cook, stirring occasionally, until the tomatoes start to break down, 5 to 7 minutes.

4. Adjust heat to medium and add the butter. Cook until butter has melted into the mixture, about 30 seconds. Stir in 1 teaspoon salt and add water if a thinner sauce is desired. Taste and add more salt if necessary. Stir in the paneer cubes. Simmer for 5 minutes on low, until the flavors have melded. Top with the rest of the garam masala and the green chiles and cilantro, if using. Serve with rice or roti.

2. Sheet-Pan Roast Chicken With Mustard-Glazed Cabbage

This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens, and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.

By Alexa Weibel

Yield: 4 to 6 servings

Total time: 45 minutes

Ingredients:

• 1/2 cup olive oil, plus more for brushing and drizzling
• 2 tablespoons stone-ground coarse mustard, plus more for serving
• 4 garlic cloves, minced
• 4 teaspoons apple cider vinegar
• 4 teaspoons cumin seeds
• Kosher salt and black pepper
• 1 medium head green cabbage (about 2 1/2 pounds)
• 2 medium red onions, peeled, then cut into 1/2-inch rounds
• 1/4 cup drained capers
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 6 bone-in, skin-in chicken thighs (about 3 pounds total)
• Torn fresh parsley, dill or arugula sprigs, for garnish

Preparation:

1. Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.

2. Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.

3. Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.

4. Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.

5. Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

3. Harissa Steak Tacos

Inspired by the spicy, citrusy flavors of Mexican carne asada, this harissa paste-based marinade offers a similar earthy, smoky flavor. Orange juice, sometimes used in carne asada marinades, adds acidity, brightness and a hint of sweetness, while also loosening the thick harissa paste into a pourable marinade. Hanger, flank or skirt steak are ideal for their beefy flavor and loose grain, which provides more surface area for the marinade.

By Zaynab Issa

Yield: 4 servings

Total time: 45 minutes

Ingredients:

For the Tacos:

• 1/4 cup harissa paste
• 1/4 cup orange juice
• 4 garlic cloves, finely grated
• Kosher salt (such as Diamond Crystal)
• 2 pounds hanger steak, cut into 4 equal-sized steaks (to use skirt or flank steak, see Tip below)
• Vegetable oil, for the pan
• Small corn or flour tortillas, warmed

For Serving:

• 2 mini cucumbers, thinly sliced
• 1 small red onion, finely diced
• Sour cream
• Cilantro leaves and tender stems
• Flaky sea salt
• Lime wedges

Preparation:

1. In a medium bowl, combine harissa paste, orange juice, garlic and 2 teaspoons salt. Add steaks and toss to coat. Marinate for 15 minutes, or cover and refrigerate for up to 24 hours.

2. Heat a large cast-iron skillet over medium-high. Add enough oil to cover the bottom of the skillet. Add the steaks and cook, flipping every few minutes, until steak reaches your desired doneness — for medium-rare, this will take 8 to 12 minutes (an instant-read thermometer inserted in the center will read 130 degrees). Transfer steaks to a cutting board to rest while you prepare the toppings and warm the tortillas.

3. Slice steak against the grain. Divide among tortillas and top with cucumbers, red onion, sour cream, cilantro and a sprinkle of flaky sea salt. Serve with lime wedges for squeezing over.

Tip: Since flank and skirt steak are thinner cuts, they won鈥檛 fit into the pan in a single batch. If you鈥檇 like to cook them in batches, you may need to rinse and wipe out the pan between batches since the harissa tends to stick to the pan. Another option is to grill the steaks: Oil clean grill grates and set the grill to high. Once very hot, grill the steaks over direct heat until well browned, 3 to 5 minutes per side. Let rest for 5 minutes, then slice against the grain.

4. One-Pot Tortellini With Prosciutto and Peas

Luxurious in the end result but not in process, this quick, one-pot pasta features crisp shards of salty prosciutto, soft pillows of tortellini and bright pops of sweet peas in a silky lemon cream sauce. The dish is inspired by pasta alla papalina, a more delicate carbonara that uses prosciutto instead of guanciale and Parmesan instead of Pecorino. While pasta alla papalina often uses long noodles, this dish uses tortellini and cooks them right in the broth and heavy cream: No waiting for a pot of water to boil, and the starch from the pasta helps the cream thicken into a sauce. Serve alongside an arugula salad or seared asparagus. You can use bacon instead of prosciutto, which will add some smokiness.

By Ali Slagle

Yield: 4 servings

Total time: 25 minutes

Ingredients:

• 11/2 tablespoons unsalted butter, plus more if needed
• 4 slices prosciutto (about 2 ounces)
• 1 shallot, finely chopped
• 16 to 20 ounces refrigerated cheese tortellini
• 2 cups (10 ounces) frozen peas (no need to thaw)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg (optional)
• Salt and black pepper
• Zest and juice of 1/2 lemon (about 11/2 teaspoons zest plus 11/2 tablespoons juice)

Preparation:

1. In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping and reducing the heat as necessary if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.

2. To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about 1/2 tablespoon butter if the pan is dry. Add the tortellini, peas, chicken broth, heavy cream and nutmeg (if using) and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3 to 5 minutes. (The sauce will thicken as it cools.) Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper. Crumble the prosciutto on top.

5. Puttanesca Poached Fish

Poached fish is a far cry from boring when punchy puttanesca sauce enters the equation. The bold and briny trio of anchovies, olives and capers that抖阴ap a signature of the classic Neapolitan pasta sauce punches up any mild white fish fillets like cod, halibut, hake, flounder or haddock. Simmer the fillets gently in the garlicky tomato sauce until just cooked through and perfectly flaky, then ready some crusty bread to swipe up every drop. Alternatively, serve over orzo, farro or even creamy polenta.

By Sheela Prakash

Yield: 4 servings

Total Time: 35 minutes

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 4 anchovy fillets
• 1/4 teaspoon crushed red pepper
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup dry white wine
• 3/4 cup black or green olives, pitted and roughly chopped
• 2 tablespoons capers, rinsed well if salt-packed
• 4 (6-ounce) skinless white fish fillets, such as cod, halibut or flounder
• Salt and black pepper
• Chopped fresh parsley (optional), for serving

Preparation:

1. Heat the olive oil in a large skillet or high-sided saute pan with a lid over medium-low. Add the garlic, anchovies and crushed red pepper and cook, stirring occasionally until the anchovies dissolve and the garlic has softened and begins to turn pale golden, 2 to 3 minutes.

2. Add the tomatoes, white wine, olives and capers. Stir to combine and bring to a simmer over medium-high heat.

3. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce has slightly thickened, about 10 minutes.

4. Meanwhile, pat the fish dry with a paper towel and season all over with salt and pepper.

5. Taste and season the sauce with salt if needed. Gently lay the fish in the sauce. Cover and cook until the fish is opaque and just cooked through, 8 to 12 minutes. Garnish with parsley, if using.

This article originally appeared in .