ubet63 Let’s Do a Donabe

ImageKay Chun’s chicken and vegetable donabe.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

As peak one-pot season draws near once again, it’s the perfect time to celebrate not only those cozy, soul-warming dishes, but the vessels that contain them: the sturdy cast-iron Dutch ovenubet63, the gleaming stainless-steel soup pot and the earthy donabe, a traditional Japanese clay pot, to name a few. All can be used to bubble up a plethora of savory meals. What’s more, these champions of coziness are often interchangeable. So feel free to pull out your Dutch oven or soup pot to cook Kay Chun’s chicken and vegetable donabe.

This soothing mix of napa cabbage, daikon, mushrooms and boneless chicken is mild on its own, then gets a zippy boost from a drizzle of ponzu and an optional spike of yuzu kosho. Kay uses chicken thighs for their deep flavor, but feel free to substitute boneless, skinless breasts. Just watch them closely so they don’t overcook.

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Chicken and Vegetable Donabe

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Of course, you could also use your soup pot to make, you know, soup. As a red lentil superfan, I’ve got my eye on Ifrah F. Ahmed’s new recipe for maraq misir, a fragrant Somali soup buzzing with xawaash and a mix of cumin, cinnamon, clove and other warm spices that give big autumnal vibes, and right on time.

You know what else feels autumnal? Pasta in a heady cream sauce, tinted bronze with fried onions, chopped roasted chicken skin and a dollop of Dijon mustard. Christian Reynoso’s rotisserie chicken and greens pasta happens to be exactly that, with a handful of baby kale or spinach thrown in for color and a dose of other healthful vegetables, along with garlic and lemon juice for their inimitable sparkle.

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