Keto

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Adding Guinness to a mustard recipe? Brilliance. Bring on the pretzels.

“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

With a steak this thick, you need to season liberally. As in, the surface should be virtually white from salt kind of liberally.

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

Fresh celery lightens this guacamole and adds some serious crunch.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.