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Keto

Kefir Farmer Cheese

Make farmer cheese at home with just one container of kefir and a little bit of patience.

Poached Chicken with Mushrooms and Chile

The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it’s positively liquid gold for anyone feeling the first tingles of cold season.

Crudités with Chile-Lime Salt

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

Pan-Roasted Chicken with Shallots and Dates

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Roasted Cauliflower With Lemon Zest, Parsley, Capers, and Jalapeño

Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. My son has eaten it two or three times a week since he was three years old—that’s a lot of cauliflower! To avoid a rut, I’ve added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I’ve come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven—and don’t forget to put some plain florets aside for the little ones.

Romaine Salad with Rye Crisps and Pecorino Vinaigrette

This Caesar salad–update makes more vinaigrette than you’ll need, and that’s not an accident. Once you taste it, you’ll want a jarful in your fridge at all times.

Pickled Shrimp

This pickled shrimp recipe is perfect for a special occasion—perhaps as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve. The tangy pickled shrimp can be prepared in 45 minutes or less, though they require a bit of additional unattended time.

Instant-Pot Plain Whole Milk Yogurt

If you’ve never made yogurt at home, you’re in for a treat. It’s a rewarding process that gives you an appreciation for the role that bacteria play in our lives—and it yields delicious, versatile yogurt you can enjoy without any additives or artificial ingredients.

Beets With Dill, Lime, and Yogurt

In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you’re looking for a sauce that’s thin enough to drizzle. You can use any kind of beets here. Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.

Salted Buttered Pecans with Orange and Nutmeg

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

Indian-Spiced Pork Roast with Rosemary and Onions

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

12-Minute Saucy Chicken Breasts

Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.

Miso Short Ribs with Sriracha Sauce

Short ribs on a weeknight? Combine thin-cut, flanken-style ribs with a flavor-packed sauce made with mayo, miso, and Sriracha, and anything is possible.

Salmon Roasted in Parchment Paper

This classic technique gets a modern punch of flavor from briny olives and capers, sweet raisins, a splash of rum, and a squeeze of bright lime juice.

Roast Pork Belly with Chile Vinegar

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

Filipino-Style Meatloaf (Embutido)

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

Filipino-Style Beef Steak with Onion

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

Mamaleh's Brisket

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

Seared Scallops With Brown Butter and Lemon Pan Sauce

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Cowboy Breakfast Casserole With Sausage and Spinach

Assemble this easy sausage, egg, and cheese casserole at night, then put it in the oven (straight from the fridge) the next morning for a quick and casual breakfast.
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