Keto

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

A simple recipe that will make you wonder why you never made raw fish at home before.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

No tough strips of dry meat here.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.

Crisp-skinned fish isn’t about high heat.

A big soup spoon is the way to go for oil basting.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

This is the time to break out the grating attachment to your food processor.

This free-form meatloaf is infused with coriander, cumin, and cinnamon, making it anything but an ordinary weeknight meal.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.