Keto

Toast hazelnuts in a buttered skillet until the whole mix turns to a nutty golden elixir, then add lemon juice for a pop of freshness and spoon over perfectly crisped fish fillets.

Letting the chicken skin dry out before cooking really helps give it texture when cooked, as does the signature move of rotating the cast-iron skillet for even browning.

Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

Beef tenderloin is precious enough to baby on a two-zone grill: Sear it over high heat, then transfer it to the cooler side and turn it often to hit a perfect medium-rare.

When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

You can do the grilling for this dinner a full day ahead. Then just pull the grilled chicken and peppers out of the refrigerator an hour before serving and toss them with the sweet-tart vinaigrette.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.

A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing.

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together and they’ll be done at the same time.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.

Salting and squeezing the radishes seasons and crisps them.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well 
with any grilled meat or fish.