Keto

All you need are your hands, some friends, and permission to get a little messy.

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

Feel free to play around with other herbs and spices to make your own custom brine.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.

You can find Chinese five-spice powder, a combination of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, at many supermarkets. We really like the fresh intensity and balance of the five-spice powder from World Spice.

If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.

Feel free to substitute chard and radicchio for the endive.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.

OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!