Keto

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.