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In our opinion there is one piece of cookware that trumps all others in terms of versatility: the humble skillet. You can use it to cook just about anything. Much like the wok in Chinese cooking, the American skillet can sear a steak, shallow-fry chicken or fish, and make a sauce or braise—and it can go from stovetop to oven and back again. Plus, skillets are perfectly suited to producing one-dish meals—which means less work and less cleanup.

Over the years we’ve developed hundreds of skillet recipes and now we’ve assembled 60+ of our all-time favorites in one limited edition special issue. You’ll find our revolutionary recipe for Skillet Lasagna (perfect for busy weeknights), our Thin-Crust Skillet Pizza (homemade pizza in just 30 minutes without turning on the oven), Easy Weeknight Chicken (crisp with well-seasoned, juicy meat), Pan-Seared Salmon with Lentils and Chard (this pairing is no longer limited to restaurant menus), and many more.

Get all 60+ recipes, along with clever Quick Tips that will save you time, effort, and money when you cook, suggested side dishes that compliment the main recipe, our trademark Science sidebars that tell you how and why the recipe works, and key steps demonstrated in hand-drawn illustrations or photos. Get our Skillet Dinners 2018 Special Issue and put your skillet to work with easy recipes that are as flavorful as they are foolproof.

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