Keto

There is no USDA data for water bath canning artichokes. I developed this recipe, which has a pH of 3.5, well within the safety limits for water bath canning. The processing time is based on the recommended time for marinated peppers, which contain similar quantities of olive oil—an important consideration when water bath processing foods. Rather than discard the outer leaves, boil them for about 10 minutes. Chill and serve with mayonnaise; or serve hot, with melted butter for dipping. The marinade left over after you've finished the jar of artichokes is delicious and can be used to flavor other dishes.

A platter of raw vegetables to share is the perfect way to warm up to the Thanksgiving meal. They're impossible to fill up on, and a great way to show off seasonal produce. Just pick the vegetables that look fresh and enticing, and you'll create a guest-worthy platter.

Black truffle butter, available online and in fine grocery stores, adds a touch of aromatic luxury to the standard turkey. Rubbing the flavored butter under the skin allows the truffle flavor to permeate the meat while keeping it moist. Wear food-safe gloves to do this job; it makes it a lot neater and easier!

This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. This is a dish that can be cooked while the turkey is resting.

Slow-roasting halibut and leeks in olive oil is one of the easiest, most elegant ways to serve fish at a dinner party.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

You need a palate-cleansing salad to balance the rich pork and hearty sides: This is it.

We love leeks. All you need are olive oil, salt, and the heat of the oven to coax some magic out of leeks.

Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.

The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!

Toss earthy kale with a bright citrus dressing and finish with a crunch of toasted walnuts. Use baby kale, if possible, for its tender leaves.

Like some sort of drug dealer, Joe (aka the big boss) has been known to keep a small plastic bag of this addictive Mexican spice rub in his glove box. And indeed, it's never a bad thing to have on hand. Although the recipe has a few steps to it, it's well worth the effort. At the restaurant, we use it to season everything from corn on the cob to chicken to our Spring booty taco. When cooking with it, just beware that it's quite salty. Also, it keeps for a long time, which means that you may want to make a double batch.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

"Don't try this with iceberg," advises Roberta's chef Carlo Mirarchi. Flavorful, robust lettuces work best, allowing you to get grill marks on one side while the rest wilts.

If you can't find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.