Keto

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher. Learn how it's done here.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

Customize this chai recipe blend by adding a crushed cinnamon stick or big pinch of grated fresh ginger to the first step.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

A lighter, smoother, more grown-up guacamole.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.