You know that trusty skillet sitting in your kitchen? The one you grab for frying eggs or whipping up a quick stir-fry? Well, buckle up, because it’s about to become your new favorite kitchen tool. The folks over at America’s Test Kitchen have just released a cookbook titled The Skillet, and it’s packed with over 200 recipes that prove this humble pan is far more versatile than you ever imagined. In fact, the editors say, “The skillet is like the unsung hero of your kitchen—a pan that can do it all. From pasta pots to Dutch ovens, casseroles to cakes, this little workhorse is about to change your cooking game forever.” So, why not give it a try tonight with one of these incredible skillet meals?

New America’s Test Kitchen Cookbook The Skillet Has 1-Pan Recipes for Any Night of the Week — Daniel J. van Ackere

Seared Scallops with Broccolini: A Delicate Yet Bold Flavor Explosion

Seared Scallops With Broccolini

Here’s a recipe that’s perfect for seafood lovers. Start with 1 1/2 lbs. of sea scallops, making sure you remove the tendons. Then, gather 1 lb. of broccolini, trimmed and ready to go. You’ll also need 1 tbsp. of vegetable oil, 1/2 tsp. of table salt, 1/4 tsp. of pepper, 4 tbsp. of unsalted butter, 3 tbsp. of pine nuts, 1 cup of jarred Peppadew peppers (quartered, along with 2 tbsp. of brine), and 1 sliced shallot. This dish is all about simplicity and letting the ingredients shine.

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Let’s break it down step by step. First, place your scallops on a clean towel, cover them with another towel, and gently blot them dry. Let them sit for about 10 minutes to ensure they’re perfectly prepped for searing. Next, prepare your broccolini by halving any larger stalks and leaving the smaller ones intact. Boil 1/3 cup of water in your trusty 12-inch nonstick skillet over high heat. Add the broccolini, cover, and cook over medium-low heat for about 3 minutes. Toss it around a bit, cover again, and cook for another 3 to 5 minutes. Once it’s done, transfer the broccolini to a platter and cover it to keep warm. Wipe your skillet clean and heat the oil over high heat. Season your scallops with salt and pepper, then cook them for 2 minutes per side until they’re golden brown. Transfer them to the platter with the broccolini.

Now, let’s create that delicious browned butter and pepper relish. In the same skillet, over medium heat, cook the butter and pine nuts for about 2 minutes until they’re golden and fragrant. Off the heat, stir in the peppers and shallot, then cook for another 2 minutes. Stir in the pepper brine for an extra kick of flavor. Add the broccolini back into the skillet, toss everything together to coat, nestle the scallops back in, and serve. It’s a dish that’s sure to impress your dinner guests!

PER SERVING: 227 cal, 8g protein, 6g carbs, 1g fiber, 2g sugar, 20g fat

Cast-Iron Pork Fajitas: A Fiesta in Every Bite

Cast-Iron Pork Fajitas

Who doesn’t love a good fajita night? For this recipe, gather 2 tsp. of kosher salt, 1 1/2 tsp. of pepper, 1 tsp. of cumin, 1 tsp. of chili powder, 1 tsp. of garlic powder, 1 tsp. of oregano, and 1/8 tsp. of allspice. You’ll also need 2 (12-oz.) pork tenderloins, 3 tbsp. of vegetable oil, 2 bell peppers cut into strips, 1 onion halved and sliced, 2 minced garlic cloves, 1/4 cup of chopped fresh cilantro, 1 tbsp. of lime juice, and 12 (6-inch) flour tortillas, warmed.

Begin by mixing 1 1/2 tsp