Keto

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

Salt the cucumbers a day ahead—they’ll get crunchier when chilled. Add some Smoked Potatoes for a heartier salad.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.

A cooling and crunchy green version of the typical tomato-based salsa.

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Finishing this dish with coconut milk retains its sweet flavor.

Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.