Keto

When it comes to tasty pumpkin seeds, it's all about the seasoning—don't go crazy, but do be a little creative.

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)

Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

When using preserved lemons, scoop out the insides and only use the peel.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker—and will taste better, too.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Prefer a turkey, pork, or lamb sausage? By all means, use that instead.

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we’re suckers for za’atar).

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”