Keto

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.

Do it right and you'll get a just-set white and a wonderfully creamy, bright-yellow yolk. It's just the thing to add heft to salads, to devil, to savor unadorned.

Marinate thinly-sliced mushrooms to create a simple, fresh salad.

Toss with spinach, escarole, or kale, or spoon over pork chops.

We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg. This is part of BA's Best, a collection of our essential recipes.

These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

Serve this blue cheese dip recipe with whatever vegetables look best at the market—we love radishes, snap peas, and real baby carrots.