EAT THE WORLD

Hello, fellow cooks! I’m Benjamin Kemper, SAVEUR’s new senior recipes editor. I’m thrilled to be kicking off a fresh weekly column called One Pot Bangers. We’ll tackle easy meal-in-one recipes you’ll want to make over and over—and that require a single pot, skillet, or baking sheet. From pastas to stir-fries to sheet-pan dinners, my internationally inflected recipes are short on fuss and long on flavor. Time-crunched and cleanup-averse? You’ve come to the right place.

I have a feeling you’ll love the first installment, a lemony one-pot pasta bursting with marinated zucchini, Parmigiano, and fresh herbs. It was inspired by the best thing I ate in Rome last month, which I’ll reveal in my upcoming column. (A little cheap suspense never hurt anyone.) So pull up a chair, pour yourself a glass of something, and let’s cook together.

–Benjamin Kemper, Senior Recipes Editor

Don’t make zoodles—treat yourself to this creamy, lemony fusilli instead.

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When we’re not tossing them back like popcorn, we’re turning them into cookies, pies, ice cream, and more.

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Why modern cooks swear by this ancient tool.

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