Keto

For a vegetarian version, use 24 ounces extra-firm tofu instead of chicken, and increase the soy sauce to 2/3 cup and the vinegar to 1/2 cup. Serve with brown rice or soba noodles.

This exotically spiced soup has an incredibly velvety texture.

Cumin gives greens and tomatoes an exotic, almost Indian touch.

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.

This lovely frittata can be served warm or at room temperature.

You'll need a slow cooker for this recipe (a necessity for any busy cook).

Golden beets have orangey skin and a more delicate sweetness than red beets.

Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

Don't let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.

The act of deglazing—using a liquid to "release" pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.

Sautéing the squid in the bacon fat adds tons of flavor to the seafood itself. Fried calamari with marinara sauce will be but a distant memory once you try this.

It may sound like the kind of bogus claim made on late-night infomercials, but trust us when we say it's true: You really can have juicy ribs ready in an hour! Finishing the ribs under the broiler is the secret to getting a perfectly crisp-moist texture.

A basic vinaigrette would overpower delicate red-leaf lettuce; instead, we opted for a subtle dressing that gets its creaminess from puréed onions.

Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall. Here, with stems and ribs included, you get the full earthy spectrum of the vegetable.

Pushing a buttery spice paste underneath the turkey's skin allows the flavor to perfume the meat—and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.