Keto

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

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

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

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

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.

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

Crisp-skinned fish isn’t about high heat.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

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.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

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

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

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

This hot-sweet-smoky salsa transforms quick-seared short ribs into a dinner with complexity.

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

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

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

Eating clean doesn’t mean missing out on flavor.