50 Keto RecipesJanuary 16, 2020
Er, what’s the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.
Just like what your grandma would put on the table for Sunday night supper. (Don’t you love how food instantly transports you across time and space?)
This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.
This smoked pork shoulder with its simple and soulful dry rub and foolproof instructions mean no more standing in line ever again for takeout ‘cue. Here’s how to make it at home.
A ridiculously easy way to cook bacon for a crowd. No fuss. No standing at the stovetop. No spatters.
Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.
You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….
These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait’ll you taste ’em.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
This eminently reliable, no-fuss recipe doesn’t ambush you with carving trickery. It’s just a simple, supple roast beef tenderloin napped with a slightly boozy but goof-proof sauce.
An elegant and easy riff on steak au poivre that’s made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.
Remember the good old days when “bone broth” was simply called “beef stock”? Sigh. Whatever you call it, it’s still simple to make. And still spectacular to taste.
The perfect cold brew coffee relies on exactly the right ratio of coffee grounds to water. And just a little patience. We can help you with the former.
Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South’s smoothest booze.
Pan fried fish has never been as easy or as enticing as these perfectly cooked fillets with crisp skin. Easy and on the table in minutes.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
Scrambled eggs. They may seem so simple as to defy a recipe. And yet sometimes a precise technique makes all the difference. Here’s how to make the best budget breakfast, lunch, dinner, midnight nosh ever.
This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here’s how to make it.
If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.
Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could happen with this.
Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.
Think a recipe for roast asparagus isn’t necessary? We thought so, too…until we tried this. Perfect spears, time after time.
Sweet, smoky, and spicy all at once thanks to charred tomatoes and onions and chipotle in adobo. The quintessential salsa for dunking, dipping, and dabbling.
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then dribbling it over everything? Exactly.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
“As authentic tasting as any I’ve had at Indian restaurants.” That’s what folks are saying about this lamb curry.
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.
For this easy-peasy Weeknight Winner™, a kicky mix of Szechuan pepper, black pepper, and nutmeg is rubbed over a pork butt then all is deliciously roasted.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Brined, salted, chilled, roasted, and pampered, this hen makes weeknight dinner as well as weekend entertaining a feat of ease.
Indulge your primal human instinct to throw some meat down on fire. [Insert caveman roar of satisfaction here.]
Roasting these rotund little root veggies turns them docile as anything dug out of the ground can be.
So tantalizingly crisp at the edges, tender but not mushy at the center, and lovely through and through they’ll haunt you forever. (In a good way.)
Herb salt is, quite simply, herbs pummeled with salt to create a restaurant worthy condiment. Here’s how to make it along with several incredible uses, whether fancy schmancy or simple.
We swoon to short ribs prepared almost any way. But especially when braised with coffee and chiles. That is to say, this way.
Easy yet elegant. That’s what we want in a cocktail party nosh. These lovely olives are exactly that and are certain to earn you accolades.
Yes, we know the difference between cauliflower and rice. But we still like this subtle, sneaky, eat-your-veggies trick.
Stylish on any salad, this versatile little number is a staple in every discerning cook’s recipe wardrobe.
Smoky coffee smooths out the rough edges of sweetly earthy ancho for a flavor that’s a little atypical but altogether lovely.
“Super easy.” “Quite addictive.” “Divine.” That’s what folks are saying about these surprisingly seductive spiced pepitas.
This understated hen owes its curious lure to a simple, subtle blend of butter and unexpected spice. Appallingly easy and enthrallingly enticing.
We combine the hallmark ingredients of two classic salads—Cobb and Waldorf—in this simple, satisfying, and we dare say stunning collision of healthy and indulgent.
Make your own homemade peanut butter with ease thanks to a nifty, easy technique. Food processor required.