Keto

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too.

Spatchcocking (or splitting and flattening) this Italian-flavored chicken before grilling helps it cook more quickly and evenly.

In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.

Spring is abundant with greens of all types, both wild and cultivated. You never know what might show up at your market in any given week. It just so happened that I was able to get pepper y watercress, wild stinging nettles, and sour sorrel at the same time. I love the idea of a watercress or nettles soup, but it always leaves me wanting acid, which inevitably turns the vibrant green soup to a drab olive. Naturally sour sorrel solves this by adding brightness without acid to balance the flavor. If you have trouble finding nettles, just use more watercress, or substitute arugula, mizuna, or dandelion.

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link

Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.

(Baha) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. If you really love the taste of lamb, you will love this dish. It's a pity that we Americans know so little about steaming meats; just as steamed vegetables keep their original flavors, so do steamed chickens and lamb. If you don't have a steamer, use a couscousière or a colander with a tight-fitting lid that fits snugly over a kettle. Some people think that steamed lamb looks unattractive (though no one denies that it's incredibly good). If you feel this way you may brown the meat quickly in butter or oil at the end, or roast it at high heat until it browns. Steamed food should be eaten the moment it is ready, when it is at its peak: if left too long, it will dry out.

The longer you cook this nourishing broth, the more savory and concentrated it will become.

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.