Keto

Eye of round roast isn’t as expensive as prime rib, but it’s packed with flavor.

In this marriage of give and take, shallot-dill butter makes jumbo shrimp taste as sweet as langoustines. In return, the shrimp impart their juices to the butter as they bake, creating a silky sauce. With toasted brioche in hand, you’ll want to sop up every last drop.

The reduction can stand in for some of the beef stock in French onion soup, pot roast, and beef stew, where it will add flavor and richness.

Rich and crunchy, these almonds are prepared like Spain’s Marcona variety: cooked in oil and generously salted.

Brown butter makes broccolini almost decadent.

Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.

Tomatoes at the peak of flavor need only fresh herbs, a drizzle of olive oil, and a few minutes on a hot grill.

In Morocco, toasted cumin is served right beside salt and pepper as a standard seasoning at every meal. Judging by the way it amplifies the taste of the roasted eggplant in this dish, the Moroccans have got the right idea.

Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

Bright, fresh, and vinegary-tart, this is a fun play on Sicilian caponata, a dish made with eggplant, tomatoes, onions, and olives. For a twist on the classic, I like to serve slices of eggplant topped with chunky tomato salsa. The dish can be a first course or part of an easy buffet lunch.

You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and— ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

We've added an editor's note about broiling the chicken rather than grilling it. If you use regular skewers without decorations, feel free to skewer the chicken before you place it on the grill.

Fresh and a little spicy, these greens complement the more opulent dishes in this menu.

Sharp mustard adds edginess to the old standby combination of greens and bacon.

Ruggiero was so smitten with the kohlrabi salad at St. JOHN Bread & Wine, in London, that she snapped a photo of her plate and vowed to create her own version back in the States. Kohlrabi, which looks a lot like an alien spaceship, is as crisp as celery and has a pleasant mustardy flavor. Here, paper-thin slices get some additional zip from capers. The salad is so refreshing, it’s an ideal interlude between the extravagant meal and the dessert to come.

Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

If you've never tried chayotes, you're in for a treat. These small, pale green gourds have a light, clean sweetness; they are as juicy as summer squash and as sturdy as winter ones. Roasted with garlic, chayotes become a tender and delicious side dish.

An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn.