Keto

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Combined with coconut milk, it’s the base for your next Thai curry.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

This recipe is such a basic go-to, you can use it on just about anything, from salads to sandwiches, buffalo wings to buffalo hot dogs, and so much more.

Use this creamy slaw as one of the toppings for the Ranch Dog, or as a condiment or side next to pretty much anything else!

An egg white is the secret ingredient that helps this savory granola form crunchy clusters. Use these spiced seeds to top our Grilled Brined Vegetables.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead. Use this mayonnaise for our Ultimate BLT.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Literally grilled cheese. We love the squeaky texture and salty bite. It goes perfectly with our Grilled Brined Vegetables.

Massaging the greens both softens and seasons them before grilling.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.