Keto

Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it’s well pressed and to let it marinate for plenty of time.

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

This technique for scrambled eggs achieves the best of both over easy and scrambled eggs.

Served with a side of plain jasmine rice, chicken kebat is Burmese home cooking at its simplest.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry. This recipe is from Gunpowder, an Indian restaurant in London.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles—and even scraping out the ribs, the hottest part.

Bush’s® Smoky Chili-Rubbed Steak with Charred Scallions

Freeze small portions of this versatile, flavorful chicken to make easy work of tacos, salads, and sandwiches.