Keto

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all—a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel—sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

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

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Garlic lovers, this one’s for you.

Make this one-pan chicken dinner a go-to this winter.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, follow this link.

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

This deep savory dressing makes simply cooked vegetables come to life.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.