Keto

The summer side dish you didn’t see coming—and the tomato-bacon broth you can’t stop eating.

A summer grilling recipe from B’s Cracklin’ BBQ in Georgia, where juicy lemon-pepper chicken is a culinary tradition.

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you.

Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)

Why baste your steak with fish sauce? It’s called umami.

Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.

The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.

The classic wedge salad recipe... reimagined!

Smashing the cucumbers augments the vegetable’s ability to absorb seasonings. Meaning this crunchy salad is packed with flavor.

A simple recipe for cauliflower rice that you can doctor up however you want—but you should try our coconut-turmeric relish on top.

How to make steakhouse-quality steak at home.

No, it’s not a steak. But a vegetable can dream!

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

Chicken thighs are our desert-island weeknight protein.

Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.

Cauliflower shaved into thin, crunchy slices will have you seeing the vegetable in an entirely new light.

In this riff on Indonesian beef rendang, the meat is cooked in coconut milk until it breaks up into gloriously rich jammy solids and delicious fat.

No bacon grease splatter all over your stovetop—and always-crisp-but-never-burnt-bacon.

Don’t skip the banana peppers! They provide a vinegary and spicy finish to this chicken recipe from Commander's Palace in New Orleans.

These quick-cooking lamb chops make dinner feel instantly fancy.

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.