For several years, cookbook writer Melanie Barnard and I wrote a monthly column for Bon Appétit called “30-Minute Main Courses,” and during that time we honed our one-skillet skills to a pretty fine point. Eventually we collected lots of those ideas into “A Flash in the Pan,” a book I still turn to often to remind myself to cook some of those streamlined but very tasty dishes. (Even authors need some reminding, especially at this busy time of year.) Here are two winners adapted from that book:

Turkey Cutlets With Cranberry-Sage Pan Sauce

Isn’t it nice that turkey cutlets are there in the meat case just waiting for something like this wonderful Thanksgiving-in-a-skillet sauté? Add baked sweet potatoes and steamed green beans for a scrumptious any night supper.

Serves 4

1¼ pounds turkey breast cutlets

Salt and freshly ground black pepper

2 tablespoons chopped fresh sage

4 tablespoons butter

3 tablespoons finely chopped shallots

1 cup fresh cranberries

2/3 cup orange juice

2 tablespoons sugar

1 cup chicken broth

Pat the cutlets dry on paper towels if they are damp. Cut into 8 pieces, if you desire, then season generously with salt and pepper and sprinkle with half the sage.

Heat the butter in a large skillet. When the foam subsides, arrange the turkey in the skillet in a single layer and cook over medium to medium-high heat, turning the cutlets once until they are golden and cooked through, 6 to 8 minutes. Remove the cutlets to a plate, leaving the drippings in the pan.

Add the shallots to the drippings and cook, stirring, for 1 minute. Add the cranberries, orange juice and sugar and bring to a boil. Reduce the heat to low, and cook covered until cranberries start to pop and the sauce begins to thicken, 10 to 12 minutes. Add the broth and remaining sage and simmer uncovered over medium heat for about 5 minutes until all the berries have popped and sauce is lightly thickened.

Return the turkey and any accumulated juices to the skillet and heat through. Adjust seasonings if necessary, and serve.

Haddock Braised With Potatoes and Onions

This is a skillet relative of New England fish chowder, honest in its Yankee plainness and goodness. Bitter greens, say steamed broccolini or a spinach salad, would be a nice accompaniment, along with a basket of crisp crackers or hot corn bread.

Serves 4

2 tablespoons butter

1 medium onion, thinly sliced

¾ pound small red potatoes, cut into ½-inch dice (about 2 ¾ cups)

2 tablespoons chopped fresh thyme, plus sprigs for garnish

½ cup heavy cream

½ cup dry white wine

½ cup bottled clam juice

1¼ pounds haddock fillets, cut into 2-inch strips or chunks

Salt and freshly ground black pepper

In a large, deep skillet with a lid, heat the butter. Cook the onion and potatoes over medium heat, stirring often, until potatoes are nearly cooked through and onion is tinged with gold, about 7 minutes. Stir in half the chopped thyme, the cream, wine and clam juice. (The recipe can be prepared up to an hour ahead to this point and held at cool room temperature.)

Season the fish on both sides with salt and pepper. Bring to contents of the skillet to a simmer and add the fish. Reduce the heat to medium-low and simmer, covered, stirring very gently once or twice, until the fish is cooked through and potatoes are tender, 7 to 10 minutes. Stir in the remaining chopped thyme and adjust seasonings if necessary. Garnish with thyme sprigs and serve.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Lobster!” Contact her via Facebook at: