One-Pot Meals

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.

This frittata is lightened by using only half the egg yolks of traditional recipes.

This pulled pork recipe comes with a killer North Carolina bbq sauce. This is part of BA's Best, a collection of our essential recipes.

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.