Keto

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

If you can’t find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.

Tomato paste adds sweetness and will help the dressing emulsify.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.

Spoon some of this butter over a pork chop during the last minute of cooking.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.