Keto

Cooking boneless (but skin on!) chicken thighs underneath a heavy skillet renders extra-crispy skin on the outside and super-juicy meat on the inside.

We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish—we’re talking head to tail and inside and out.

Squid loves the grill, getting crispy-charred along the edges and tender in the middle. For even more punch, pair it with smoky bell peppers and a lemony herb salad.

Adding an entire lemon—skin, pith, and flesh—to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

Bright citrus and fresh-ground pepper put a festive spin on two party staples: cured meat and Marcona almonds.

Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

Meet your new favorite, cold-weather one-pan salmon dinner. It’s warm and creamy with coconut milk and just spicy enough with green curry paste, ginger, and garlic.

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.

Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it’s great for healthy skin and eyes. An ingredient that’s beautiful and makes you beautiful? Yes, please!

Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

Simmer the bones of a rotisserie bird in water with a handful of aromatics and flavor-packed mushroom stems to make the umami-rich broth for this comforting soup.

Love cheesy broccoli casserole? Then go for this steak dinner, which mimics those flavors in a simple but elegant way with charred broccolini and a creamy Gruyère sauce.

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

A topping of salmon roe gives these deviled eggs an extra layer of flavor.

Cod and pollock are both great alternatives for the halibut.

Top this sweet and spicy hash with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

If you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.