From My Kitchen to Yours

Years in professional kitchens taught me one thing worth sharing: great food doesn't need ten pans. One pot and a few good moves. The recipes below are on the house. All fifty are in the cookbook.

Charlie&
Rigatoni alla vodka with ricotta — one of the 50 recipes in The One-Pot Cookbook
Braised short rib over polenta, from Charlie&
Orzo with spinach, cooked in one pot
The One-Pot Thanksgiving by Charlie Mills
Lobster tail over risotto in a rich broth
Ribeye basting in cast iron with rosemary
Candlelit pasta dinner with red wine
Charlie&
Charlie&
Rigatoni alla vodka with ricotta — one of the 50 recipes in The One-Pot Cookbook
Braised short rib over polenta, from Charlie&
Orzo with spinach, cooked in one pot
The One-Pot Thanksgiving by Charlie Mills
Lobster tail over risotto in a rich broth
Ribeye basting in cast iron with rosemary
Candlelit pasta dinner with red wine
Charlie&

Charlie's Table — The One-Pot Cookbook

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The One-Pot Cookbook

50 one-pot recipes · 110 pages · instant PDF

$19 $29

Get the cookbook — $19

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One pot. Proper technique. Nothing wasted.

Fifty dishes from my kitchen — the ones you've watched me make, and the ones I cook when the camera's off — written down properly so you can cook them at home. Pasta cooked straight in its sauce, braises that do the work for you, rice that soaks up everything in the pot, and weeknight dinners that taste like they took all day.

  • 50 recipes, 110 pages across four chapters: Pasta in the Pot, Braises, Rice, and Weeknight
  • Rigatoni alla Vodka, Sunday Gravy, Linguine alle Vongole, Osso Buco, Beef Bourguignon, Chicken Biryani, Steak au Poivre and more
  • Chef's notes on every recipe — what matters, what goes wrong, what to swap
  • A wine pairing for every dish
  • Instant PDF download — the link is in your order confirmation email

$19 — less than 40¢ a recipe. Digital download; nothing ships. Or get it free with any Recipe Club plan.

Charlie's Table

Charlie's one-pot rigatoni alla vodka finished with ricotta
One-Pot Rigatoni alla Vodka
Pancetta, tomato paste cooked down to brick red, a splash of vodka, and cream — rigatoni cooked right in the sauce.

A SEAT AT THE TABLE

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