Tag: low-carb
205 recipes (showing first 48)
Ackee and Saltfish
Jamaica''s national dish — creamy ackee fruit sautéed with salted cod.
American BBQ Ribs (Oven-to-Grill)
Fall-off-the-bone pork ribs with a spice rub and sticky BBQ glaze — no smoker required.
American Pale Ale (Extract Brew)
Your first homebrew — an extract American Pale Ale that teaches sanitization, boiling, fermentation, and bottling in one batch.
Argentine Steak with Chimichurri
Grilled ribeye with Argentina's iconic chimichurri — raw herb sauce with red wine vinegar and garlic.
Arugula Salad with Parmesan and Lemon
Arugula salad with shaved Parmesan, lemon, and olive oil — Italian simplicity at its finest.
Asian Chicken Lettuce Wraps
Asian chicken lettuce wraps with savory ground chicken, water chestnuts, and hoisin in butter lettuce.
Baba Ganoush
Baba ganoush with charred eggplant and tahini — smoky, creamy, and deeply savory.
Baba Ganoush
Baba ganoush — smoky charred eggplant dip with tahini, lemon, and garlic, served with warm pita.
Baja-Style Fish Tacos (Tilapia)
Baja-Style Fish Tacos (Tilapia) — a Mexican main dish Ready in 30 minutes. Perfect for weeknight cooking. Quick and easy.
Baked Cod with Herb Breadcrumbs
Baked Cod with Herb Breadcrumbs — a main dish Ready in 25 minutes. Perfect for weeknight cooking. Quick and easy.
Baked Cod with Lemon and Dill
Baked cod with lemon, garlic, and fresh dill — light, flaky, and ready in 20 minutes.
Baked Salmon with Dijon-Herb Crust
Baked Salmon with Dijon-Herb Crust — a main dish Ready in 25 minutes. Perfect for weeknight cooking. Quick and easy.
Bass en Papillote
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Bavarian Hefeweizen
A Bavarian Hefeweizen where the yeast does the work — producing banana and clove flavors. Fermentation temperature is everything.
BBQ Baby Back Ribs (Oven)
BBQ baby back ribs slow-roasted in foil until fall-off-the-bone tender, finished with sticky glaze.
Beef and Broccoli
Beef and broccoli stir-fry with velveted flank steak and a savory garlic-ginger sauce over rice.
Beef Bourguignon
Beef Bourguignon — a French main dish Ready in 180 minutes. A rewarding weekend project. One-pot simplicity.
Beef Carpaccio with Arugula and Parmesan
Paper-thin raw beef tenderloin with peppery arugula, shaved Parmesan, and lemon-caper dressing. Teaches precision slicing and raw meat handling.
Beef Rendang
Indonesian dry curry — beef slow-cooked in coconut milk and spices until caramelized and intensely flavored.
Beef Stroganoff
Beef Stroganoff — a main dish Ready in 40 minutes. Pure comfort food.
Beer-Battered Fish and Chips (Cod)
Beer-Battered Fish and Chips (Cod) — a main dish Ready in 45 minutes. Perfect for weeknight cooking.
Beer-Can Chicken (Indirect Grilled)
A whole chicken grilled indirect on a beer can — crackling skin, impossibly juicy meat, and hands-off simplicity.
Beet-Cured Salmon with Whipped Cream Cheese
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Birria (Mexican Braised Beef)
Slow-braised beef in a rich chile sauce — serve as tacos, consommé, or both. A Jalisco tradition.
Blackened Catfish
Cajun-spiced catfish seared in a screaming-hot cast iron skillet — crispy, smoky, and ready in 20 minutes.
Blackened Tilapia
Blackened Tilapia — a Cajun main dish Ready in 15 minutes. Perfect for weeknight cooking. Quick and easy.
Braised Beef Short Ribs
Braised Beef Short Ribs — a main dish Ready in 210 minutes. Great for meal prep.
Braised Chicken Thighs with Mushrooms and Balsamic
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Braised Collard Greens
Braised collard greens slow-simmered with bacon, vinegar, and chicken stock until silky tender.
Braised Rabbit with Prosciutto and Broccoli Rabe
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani) — an Indian main dish Ready in 50 minutes.
Cabernet Sauvignon (From Kit)
Make Cabernet Sauvignon from a wine kit — the most reliable way to produce excellent red wine at home.
Cajun Blackened Shrimp
Cajun blackened shrimp with a bold spice crust seared in a smoking-hot cast iron skillet.
Callaloo (Caribbean Green Soup)
A rich, creamy soup of leafy greens, coconut milk, and crab — the Caribbean''s soul food.
Cantonese Steamed Fish
The Cantonese way — whole fish steamed with ginger, scallion, and sizzling soy.
Caponata (Sicilian Sweet and Sour Eggplant)
Caponata — Sicily's iconic sweet-and-sour eggplant with capers, olives, and pine nuts.
Carne Asada Tacos
Carne Asada Tacos — a Mexican main dish Ready in 40 minutes.
Carnitas (Mexican Braised Pork)
Carnitas (Mexican Braised Pork) — a Mexican main dish Ready in 210 minutes. Perfect for weeknight cooking. Great for meal prep.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Cauliflower Steaks with Chimichurri
Thick-cut cauliflower roasted golden and topped with bright chimichurri — a plant-based centerpiece.
Cedar-Plank Salmon with Maple Glaze
Salmon roasted on a smoldering cedar plank — the wood smokes and infuses the fish with aromatic cedar flavor while protecting it from direct heat.
Char Siu (Chinese BBQ Pork)
Char Siu (Chinese BBQ Pork) — a Chinese main dish Ready in 60 minutes. Perfect for weeknight cooking.
Chicken Cacciatore
Chicken Cacciatore — an Italian main dish Ready in 60 minutes. One-pot simplicity.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Chicken Korma
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Chicken Marsala
Chicken Marsala — an Italian main dish Ready in 45 minutes.
Chicken Mole
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Chicken Parmesan
Chicken Parmesan — an Italian main dish Ready in 50 minutes.
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