Keto
Peaches and Tomatoes With Burrata and Hot Sauce
This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.
By Chris Morocco
Charred Tomato Salsa
This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
By Miguel Vidal
Swordfish Steaks with Asparagus Salad
This satisfying seafood dinner comes together in as little as 20 minutes. Cooking the fish, then making the warm, herby mustard dressing in the same skillet also means cleanup is a breeze.
By Andy Baraghani
Grilled Bistecca with Herby Fish Sauce
Why baste your steak with fish sauce? It's called umami. Get into it.
By Ignacio Mattos
Tomatoes and Haricots Verts With Anchovies
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.
By Ignacio Mattos
Pan-Seared Ribeye with Miso Butter
I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.
By Jessica Gavin
Slow-Roasted Salmon With Harissa
Slow-roasting salmon is a sure-fire, never-fail technique for tender, flaky fish. Coating it with harissa paste ensures it’s flavorful too.
By Molly Baz
Crispy-Skinned Fish With Herb Sauce
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
By Chris Morocco
Brown Butter–Basted Steak
How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.
By Kat Boytsova
Freeform Chicken Meatballs
Shaping meatballs into perfect spheres is too fussy for a weeknight meal. Instead, drop dollops of spiced ground chicken onto a sheet pan and roast with carrots until both are golden brown.
By Anna Stockwell
Baked Feta and Greens With Lemony Yogurt
Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
By Chris Morocco
Spring Lamb in Herbs
Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.
By Olia Hercules
Baking-Sheet Bacon
Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.
By Rick Martinez
Spicy Dry-Fried Beef
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.
By Grace Young
Spiced Snapper with Cucumber Salad
Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with a big flavor payoff.
By Andy Baraghani
Avo Smash
This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.
By Nick Korbee
Gut-Healing Bone Broth
Sip this broth as a restorative or use it as a base for soups, stews, and sauces.
By Amy Myers, MD
Instant Pot Hard-Boiled Eggs
Hard-boiled eggs turn out perfectly every time when steamed in a pressure cooker: always evenly cooked and easier to peel than traditional boiled eggs.
By Coco Morante