Keto

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

Working in batches ensures okra that's golden and tender, not soft and slimy.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.