Keto

This is your mainstay recipe for perfect roasted brussels sprouts. 

Only 6 ingredients, and you'll always know when it's done.

Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.

Our best tartar sauce recipe bears almost no resemblance to the variety that comes in squeeze jars. It’s creamy, briny, and loaded with herbs.

Large primal-looking beef ribs are meltingly tender and richly marbled under a peppery-sweet jacket of spices.

Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.

There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended. 

Rib eye makes these antipasto skewers extra special, but there’s lots of room to play around with proteins, cheeses, and briny bits.

No time for a wet brine? This dry brine turkey recipe delivers big flavor—thanks to salt, and your choice of aromatics and herbs—with less hassle.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

The best part about grilling ground chicken is that you can mix in as much garlic, herbs, and spices as you wish. (Also, cheese!)

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!