Updated
These recipes have 20 grams of net carbs or less per serving, so they fit most low-carb eating: steaks and roasts, seafood, chicken, pork and vegetable sides, with no bread, pasta, rice or potatoes in the recipe.
We estimated the nutrition for each recipe from USDA values for its ingredients; net carbs per serving are on each card. The very lowest, 10 grams or less, are also in our keto recipes.
A 1 1/2 to 2-inch steak cooked slowly in a 250°F oven, then seared in a blazing skillet for an even edge-to-edge pink center and a dark crust. Serves 2 to 3.
A whole trimmed and tied beef tenderloin, seared in hot oil and roasted at 450°F for 17 to 19 minutes, from very rare to medium-rare. Serves 10 to 12.
A whole packer brisket rubbed with coarse salt and pepper, smoked low and slow over oak or hickory, wrapped in butcher paper and rested until tender. Serves 12 to 16.
New York strip steaks grilled over high heat and topped with a slice of parsley, chive, garlic and lemon compound butter that melts into a sauce. Serves 4.
A bone-in standing rib roast rubbed with garlic, herbs and salt, started at 450°F for a browned crust and finished at 325°F to a rosy medium-rare. Serves 6 to 8.
A pan-seared filet mignon topped with garlic herb butter and a broiled butterflied lobster tail, served with drawn butter, lemon and asparagus. A steakhouse dinner for two.
A thick ribeye or strip steak cooked in a precise water bath to an even edge-to-edge doneness, then seared hard in cast iron for a dark crust. Serves 2.
Bite-size sirloin cubes seasoned and air-fried until browned outside and juicy inside, then tossed in melted garlic butter and parsley. Ready in 20 minutes; serves 4.
A giant long-bone ribeye cooked low in the oven, then seared hard for a dark crust and an even rosy center. A showstopper that serves 2 to 3.
A thick-cut porterhouse grilled hot and fast over charcoal until charred outside and rare within, sliced off the bone and finished with olive oil, salt and lemon. Serves 4.
A thick ribeye seared hard in a smoking-hot cast-iron skillet, then basted with butter, garlic and thyme until medium-rare. Steakhouse results at home in about 20 minutes; serves 2.
Thick filet mignon steaks seared in a hot skillet, finished in the oven and served with a glossy red wine, shallot and butter pan sauce. An elegant dinner for 4.
Scored flank steak brushed with a lemon and oil baste, broiled quickly, sliced thin across the grain and served with buttery sauteed onions. Serves 6 to 8.
Flank or skirt steak marinated in orange and lime juice with garlic, jalapeño, cilantro and cumin, grilled over high heat and sliced for tacos or plates. Serves 6.
Strip or filet steaks pressed into cracked black peppercorns, seared in a hot skillet and finished with a creamy brandy pan sauce. A French bistro classic for two.
True Texas red: cubes of beef chuck simmered for hours in a sauce of toasted dried chiles, garlic, cumin and oregano, thickened with masa. No beans. Serves 8.
Sirloin cubes and green pepper marinated 6 hours to overnight in an herbed mustard and vinegar marinade, grilled with mushrooms over slow coals, with tomatoes on their own skewers.
Paper-thin slices of ribeye marinated in soy sauce, brown sugar, grated pear, garlic, ginger and sesame oil, then seared fast in a very hot skillet with onion and green onions. Serves 4.
A juicy meat loaf of ground beef with Lipton onion-mushroom soup mix, soft bread crumbs, egg, catsup and water, baked at 350°F for 45 minutes. Serves 6.
A thick sirloin steak grilled over medium coals and basted with a simmered sauce of beer, chili sauce, onion, garlic, soy sauce, Dijon mustard and a touch of liquid smoke. Serves 8.
Thin flanken-cut beef short ribs soaked in a soy, pear, garlic and sesame marinade for at least 4 hours, then grilled over high heat for just a few minutes per side. Serves 6.
A comforting Swedish beef stew of chuck, onions and carrots slowly braised with whole allspice berries and bay leaves until fork-tender. Served with boiled potatoes and pickled beets. Serves 6.
Bone-in beef short ribs browned and pressure-cooked in red wine with garlic and tomato until meltingly tender, finished in a glossy reduced sauce. Serves 4.
Grilled steak sliced thin and tossed with lettuce, cucumber, tomatoes, red onion, mint and cilantro in a hot, sour and salty lime and fish sauce dressing. Serves 4.
Luxuriously tender Swedish veal patties made with cream and egg yolks, coated in fine crumbs and fried in butter. Served with mashed potatoes, green peas, lingonberries and browned butter. Serves 4.
Thin slices of beef rolled around tender scallions, seared and glazed in a sweet soy teriyaki sauce, then sliced into bite-size rounds. Serves 4.
Sirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
Sirloin steak cubes marinated in tomato juice, vinegar and mustard, then grilled on skewers with mushrooms, green pepper, cherry tomatoes and fresh pineapple. Serves 6.
Small, tender beef and pork meatballs seasoned with allspice and white pepper, browned in butter and simmered in a silky cream gravy. Served with mashed potatoes and lingonberries. Serves 4.
Tender sliced flank steak and crisp broccoli stir-fried in a glossy garlic, ginger and oyster sauce. Better than takeout in 30 minutes; serves 4.
Seared steaks simmered briefly in a quick tomato sauce with garlic, oregano and sweet peppers, the way a pizza maker would sauce them. Serves 4.
Ground beef and oat patties baked in a homemade barbecue sauce of onion, ketchup, vinegar, Worcestershire, chili powder and paprika. Makes 16 patties.
Tender Italian-style beef and pork meatballs with Parmesan, garlic and parsley, browned in the air fryer in 12 minutes. Makes about 20.
A ribeye or New York strip seasoned simply and air fried to medium-rare, then topped with garlic herb butter. Serves 2.
Chuck roast slow cooked with chipotles in adobo, lime, garlic, cumin and cloves until it shreds into tender, smoky barbacoa for tacos and burrito bowls. Serves 8.
Ground beef cooked with onion, ginger, garlic, tomato and warm spices, finished with green peas: an easy weeknight Indian dinner. Serves 4.
Thin slices of beef marinated in soy sauce and calamansi or lemon juice, seared, and smothered in caramelized onion rings and pan sauce. Serves 4.
Hard-boiled eggs filled with a creamy yolk mixture of mayonnaise, mustard and a touch of vinegar, finished with paprika. Makes 24.
Silky gravy made in minutes from the turkey roasting pan: the drippings, a flour roux and turkey or chicken broth, whisked until smooth. Makes about 4 cups.
A rich, savory vegetarian gravy of browned mushrooms, onion, thyme and vegetable broth, thickened with a butter and flour roux. Makes about 3 cups.
A thin, savory sauce made from the prime rib roasting pan with shallot, red wine and beef broth, simmered and strained. Makes about 2 cups.
Sour cream and prepared horseradish with Dijon, lemon and chives: the sharp, cool sauce for prime rib, beef tenderloin and roast beef sandwiches. Makes about 1 1/4 cups.
The classic New Orleans appetizer made famous at Arnaud's as Shrimp Arnaud: chilled boiled shrimp in a zesty red Creole mustard and paprika remoulade over crisp lettuce. Serves 6.
Homemade Tartar Sauce40 min total | About 1 1/4 cupsCreamy homemade tartar sauce with mayonnaise, dill pickles, capers, shallot, lemon and fresh dill, for fried fish, fish and chips, fried clams and crab cakes.
Hollandaise Sauce15 min total | About 3/4 cup, enough for 4 servingsClassic hollandaise sauce of egg yolks, lemon and warm butter whisked over gentle heat until thick and silky, for eggs Benedict, asparagus, salmon and steak.
Steak and Eggs25 min total | 2 servingsA classic diner breakfast: a pan-seared sirloin or strip steak with garlic butter and two eggs cooked your way, ready in 25 minutes. Serves 2.
Herb-Crusted Rack of Lamb1 hr 5 min total | 4 servings (2 racks)Two frenched racks of lamb seared, brushed with Dijon and pressed into a garlic, rosemary and parsley crumb crust, roasted at 425°F to rosy medium-rare. Serves 4.
Garlic and Rosemary Roast Leg of Lamb2 hr 25 min total | 8 to 10 servingsA bone-in leg of lamb studded with garlic, rubbed with rosemary, lemon and olive oil, and roasted until rosy for Easter, Passover or Sunday dinner. Serves 8 to 10.
Grilled Lemon-Garlic Lamb Chops1 hr 25 min total | 4 servingsRib or loin lamb chops marinated in lemon, garlic, oregano and olive oil, grilled 3 to 4 minutes per side to medium-rare and finished with mint. Serves 4.
Red Wine Braised Lamb Shanks3 hr 10 min total | 4 servingsLamb shanks browned and braised in red wine with tomatoes, garlic and rosemary for 2 1/2 hours until falling off the bone, served over mashed potatoes or polenta. Serves 4.
Lamb Kofta with Tzatziki35 min total | 4 servings (8 skewers)Spiced ground lamb kofta with onion, garlic, parsley, cumin and coriander, shaped on skewers and grilled, served with tzatziki, pita and a tomato-cucumber salad. Serves 4.
Shrimp Mozambique30 min total | 4 servingsThe Fall River favorite: shrimp simmered in a spicy, garlicky butter sauce with beer, saffron and piri-piri hot sauce, served over rice with bread for dipping. Serves 4.
The salad of New York's Waldorf hotel: crisp apples, celery, red grapes and toasted walnuts in a light lemon mayonnaise dressing, served on lettuce. Serves 4.
King or snow crab legs steamed just until hot, then served with lemon and a warm garlic butter for dipping. Ready in 15 minutes; serves 4.
Large shrimp tossed with olive oil, garlic, paprika and a little Parmesan and air-fried in 6 minutes until crisp-edged and juicy. Serves 4.
Lobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
Salmon or trout fillets sealed in foil packets with a lemon, Dijon and oil sauce and parsley, baked at 450°F for 15 to 18 minutes. Make ahead and bake when ready.
Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.
Salmon fillets coated in a smoky Cajun spice blend and seared in a very hot cast-iron skillet until a dark, flavorful crust forms. Ready in 15 minutes; serves 4.
Soaked and gently poached salt cod flaked and tossed with celery, black olives, roasted red peppers, parsley, garlic, lemon and olive oil. A Christmas Eve classic. Serves 8.
Salmon cured for two days under salt, sugar, white pepper and plenty of dill, sliced paper-thin and served with a sweet mustard-dill sauce. Serves 10 to 12 as a starter.
Salmon fillets brushed with a lemon, garlic, Dijon and fresh dill butter and baked at 400°F until just flaky. Ready in about 25 minutes; serves 4.
Sushi-grade ahi tuna crusted in sesame seeds, seared for 30 seconds a side so it stays rare inside, and sliced with a soy-ginger dipping sauce. Serves 4.
New England steamers: soft-shell clams soaked to purge the sand, steamed for 15 minutes, and served with their broth, drawn butter and lemon.
How to shuck fresh oysters safely and serve them on the half shell over ice with lemon, a shallot mignonette and cocktail sauce. Serves 4 (2 dozen oysters).
Shrimp marinated in spiced yogurt with garam masala, paprika, ginger and garlic, grilled on skewers until charred, and served with mint chutney. Serves 4.
Salmon fillets brushed with a honey, Dijon and garlic glaze and air-fried in about 8 minutes until flaky inside with lightly crisp edges. Serves 4.
Oysters on the half shell grilled until bubbling with garlic herb butter and Parmesan, the Gulf Coast way. Serves 4.
A side of salmon cured briefly in salt and brown sugar, then smoked over alder or apple wood until flaky, moist and lightly glazed. Serves 8.
Briefly poached shrimp marinated in lime juice with tomato, cucumber, red onion, jalapeno, cilantro and avocado. Bright, cool and ready in 45 minutes. Serves 6.
Whitefish or red snapper fillets topped with lemon juice, seasoned bread crumbs and a layer of sour cream with garlic and onion powder, broiled until golden. Serves 4.
Sea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.
Thick cod fillets seared until golden, finished in the oven and served in a fragrant coconut, lemongrass, ginger and lime curry sauce. Serves 4.
Oysters on the half shell topped with a rich green herb and spinach butter and golden bread crumbs, baked until bubbling. The New Orleans classic. Serves 4.
Mixed greens, radicchio, pea shoots and cherry tomatoes topped with rosettes of smoked salmon and thin lemon slices, served with a creamy roasted sesame dressing. Serves 4.
Crawfish tails smothered in a rich, buttery blond-roux sauce with the holy trinity, garlic and Cajun spices, served over white rice. Serves 6.
Large shrimp poached in a lemony court bouillon, chilled on ice and served with a zesty homemade horseradish cocktail sauce. Serves 6.
Shrimp, smoked sausage, zucchini, bell peppers and red onion tossed with Cajun seasoning and roasted on one pan in about 20 minutes. Serves 4.
Fillets of sole rolled and baked in seasoned milk, then covered with a Cheddar cheese sauce, sprinkled with paprika and broiled until brown and bubbly. Serves 4.
Tiny dried anchovies toasted until crisp, then stir-fried with garlic and blistered shishito peppers in a sweet soy and honey glaze with a pinch of gochugaru. A classic banchan; serves 4 to 6.
Salmon fillets seared until crisp, then glazed in a quick homemade teriyaki sauce of soy, mirin, sake and sugar. Serve with rice and broccoli. Serves 4.
Baked shrimp tossed in melted butter and topped with garlic, Parmesan and seasoned bread crumbs. About 30 minutes from start to finish and it serves 4.
Shrimp dusted in cornstarch and fried until crisp, then tossed with garlic, sliced chiles, green onions and a seasoned salt and pepper mix. Serves 4.
Lime-and-garlic marinated tuna steaks coated in a homemade blackening spice, seared in a hot skillet and served on a cool, fresh mango salsa. Serves 4.
The Italian-American fisherman's stew of San Francisco: clams, mussels, shrimp and firm white fish simmered in a garlicky tomato and white wine broth. Serve with sourdough. Serves 6.
Large shrimp seared in a hot skillet, then tossed in a sticky glaze of gochujang, honey, soy sauce, rice vinegar and plenty of butter-sauteed garlic. Ready in about 25 minutes; serves 4.
Mahi-mahi fillets marinated in honey, soy sauce, balsamic vinegar, fresh ginger and garlic, pan-fried and finished with the marinade reduced to a glossy glaze. Serves 4.
Cod fillets roasted on a bed of blistered cherry tomatoes, olives, capers and garlic, finished with lemon and basil. Serves 4.
Sea scallops wrapped in partly cooked bacon and air fried until the bacon is crisp and the scallops are just opaque, brushed with a little maple and black pepper. About 16 pieces.
Firm white fish simmered in a tangy coconut curry with tomato, tamarind, chiles and spices, as it is made on India's west coast. Serves 4.
Shrimp simmered in a fragrant coconut milk curry with mustard seeds, curry leaves, ginger and turmeric, in the style of South India. Serves 4.
Boneless chicken breasts simmered gently in butter with fresh lemon juice, garlic, salt and paprika until tender. Simple, quick and bright.
Extra-crispy chicken wings with a simple garlic, paprika and pepper rub, air-fried in about 25 minutes with no oil. Serve plain or tossed in any sauce. Serves 4.
Extra-crispy baked chicken wings tossed in a classic hot sauce and butter Buffalo sauce, served with blue cheese dressing, celery and carrots. Serves 4 to 6.
A bone-in turkey breast rubbed with sage, thyme and garlic butter and roasted at 325°F until juicy. A holiday-worthy main for a smaller crowd; serves 6 to 8.
Extra-crispy baked chicken wings tossed in garlic butter with grated Parmesan, parsley and a squeeze of lemon. Serves 4 to 6.
Whole Cornish game hens rubbed with garlic, rosemary, lemon zest and olive oil and roasted at 400°F until crisp and golden. One small bird per person; serves 4.
A whole chicken rubbed with garlic herb butter under the skin, filled with lemon and onion and roasted at 425°F until the skin is crisp and golden. Serves 4 to 6.
A whole turkey rubbed under the skin with garlic herb butter, roasted on a bed of onions until golden and juicy, and rested before carving. Serves 10 to 12.
Chicken breast cubes marinated in Greek yogurt with tomato paste, garlic, lemon, red pepper and sweet paprika, then grilled on skewers. Serves 6.
Boneless chicken breasts rolled around Swiss cheese and ham, browned in butter, simmered in white wine and finished with a silky cream sauce. Serves 6.
Duck breasts with scored skin rendered slowly in a cold-start skillet until crisp, cooked to a rosy center and served with a quick cherry and red wine pan sauce. Serves 4.
Spiced yogurt-marinated chicken simmered in a velvety tomato, butter and cream sauce with garam masala and fenugreek. Serve with rice and naan. Serves 4 to 6.
A deep, dark-roux Cajun gumbo of chicken thighs, smoked andouille and the holy trinity, simmered with thyme and cayenne and served over rice. Serves 8.
Thin chicken cutlets dredged in flour and sautéed golden, then finished in a bright pan sauce of lemon, capers, white wine and butter. Ready in 30 minutes; serves 4.
Chicken thighs and drumsticks braised in red wine with bacon, mushrooms and pearl onions until tender, in a rich, glossy sauce. A Burgundy classic. Serves 6.
Golden sautéed chicken cutlets in a rich mushroom and Marsala wine sauce finished with a touch of cream. An Italian-American restaurant favorite at home in 35 minutes; serves 4.
Bone-in, skin-on chicken thighs seasoned with garlic, paprika and thyme and air fried until the skin is crackling crisp. Serves 4.
Pork shoulder slow cooked with orange, lime, garlic, cumin and oregano, shredded and broiled until crisp at the edges, for tacos and burrito bowls. Serves 8.
Chicken slow cooked in salsa with cumin and chili powder, then shredded for tacos, burritos, nachos and rice bowls. Just five minutes of work; serves 6.
Chicken drumsticks rubbed with smoked paprika, garlic and brown sugar and air fried until the skin is crisp and the meat pulls from the bone. Serves 4.
Chicken thighs marinated in lemon, garlic and oregano roasted with peppers, red onion and olives, finished with feta. Serves 4.
Chicken simmered all day with tomatoes, black beans, corn, chiles and cumin, shredded and topped with crispy tortilla strips, avocado and lime. Serves 6.
Chicken thighs braised with tomatoes, peppers, mushrooms, onion, garlic and herbs until tender, Italian hunter style. Serves 6.
Yogurt-marinated chicken broiled until charred at the edges, then simmered in a creamy, spiced tomato sauce. Serves 4 with rice and naan.
Bone-in chicken legs marinated in spiced yogurt and grilled until charred and juicy, with red onion and lemon. Serves 4.
Chicken thighs braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns until tender, then browned in the reduced sauce. The national dish of the Philippines; serves 4.
A gentle ginger chicken soup with green papaya or chayote and leafy greens. Light, warming and a Filipino sick-day favorite; serves 6.
Chicken leg quarters marinated in vinegar, citrus, lemongrass, ginger and garlic, grilled and basted with annatto oil until charred and juicy. A specialty of Bacolod; serves 4.
Boneless pork chops or tenderloin coated in a quick homemade Cajun rub of paprika, cayenne, sage, black pepper and seasoned salt, then grilled. Serves 4.
A bubbling, spicy Korean stew of well-fermented kimchi and sliced pork belly simmered with onion, garlic and gochugaru, finished with soft tofu, green onion and green chile. Serves 4.
Oven-baked sweet and sour pork with onions and bell peppers in a blender sauce of pineapple, garlic, cayenne, soy sauce and cider vinegar. Serves 4 to 6.
Pork tenderloin butterflied, filled with olive tapenade, blue cheese and thyme, rolled, seared and roasted, then served with a Dijon, honey and white wine pan sauce. Serves 6 to 8.
Boneless pork chops rubbed with brown sugar, smoked paprika and garlic, air fried until browned outside and juicy inside. Ready in under 30 minutes; serves 4.
Pork shoulder rubbed with brown sugar and smoked paprika, slow cooked with onions and cider vinegar until it falls apart, then tossed with barbecue sauce. Serves 10.
Pork tenderloin rubbed with garlic, rosemary, paprika and a touch of brown sugar, air fried until browned outside and juicy at 145°F. Serves 4.
Chunks of pork shoulder slow cooked in a tangy green sauce of tomatillo salsa verde, green chiles, onion, garlic and cumin. Serves 6.
A sour, savory pork soup soured with tamarind, with tomatoes, daikon radish, green beans and leafy greens. A Filipino comfort food; serves 6.
Pork belly simmered with garlic, bay leaves and peppercorns, dried, then fried until the skin blisters and crackles. Served with a vinegar dipping sauce; serves 6.
Asparagus spears roasted at 425°F with olive oil and garlic until tender-crisp, then finished with lemon zest, lemon juice and shaved Parmesan. Serves 4.
Thick slices of ripe tomato and fresh mozzarella layered with basil leaves and finished with olive oil and flaky salt, in the colors of the Italian flag. Serves 4.
Thinly sliced carrots simmered in butter with onion or shallots, thyme, a little sugar, salt and pepper until tender. Serves 4.
Crisp shredded cabbage and carrot in a tangy, creamy dressing of mayonnaise, cider vinegar, a little sugar, Dijon and celery seed. Serves 8.
Chunky angle-cut cucumbers salted to draw out water, then tossed with garlic, red chile, green onion, gochugaru, rice vinegar and sesame. A crunchy, tangy side ready in 25 minutes; serves 4.
Halved Brussels sprouts roasted at high heat with crisp bacon until deeply caramelized, then finished with a drizzle of balsamic glaze. Serves 6 to 8.
Roasted poblano peppers stuffed with melting Monterey Jack, dipped in a fluffy egg batter, fried golden and served with a warm ranchero tomato sauce. Serves 4.
A custardy bake of cottage cheese, eggs, American cheese, butter and leaf spinach set with a little flour. Serves 4 to 6 as a vegetable or luncheon entree.
Paper-thin cucumber slices pressed with salt and quickly pickled in a sweet vinegar brine with parsley and white pepper. The classic side for Swedish meatballs. Serves 6.
Classic steakhouse creamed spinach: tender spinach folded into a garlic and shallot cream sauce with Parmesan and a pinch of nutmeg. Serves 4 to 6.
The classic make-ahead party salad: iceberg, chives, celery, water chestnuts and peas layered under Miracle Whip, Parmesan and garlic, chilled and tossed with chopped eggs. Serves at least 12.
Fresh green beans in a creamy homemade mushroom sauce, topped with crisp fried onions and baked until bubbly. The Thanksgiving classic without the can. Serves 8.
Steakhouse-style creamed spinach made with a cashew and oat milk cream sauce, shallot, garlic, nutmeg and nutritional yeast. Serves 4.
Golden cubes of paneer cheese in a creamy, gently spiced spinach sauce with ginger, garlic and garam masala. Vegetarian; serves 4.
Yellow lentils simmered until creamy and finished with a sizzling tadka of cumin, garlic, chiles and tomato. Vegan; serves 6.
Live New England lobsters steamed in salted water until bright red and tender, served whole with melted butter and lemon. The classic summer shore dinner; serves 4.
A pork loin filet marinated in olive oil, lemon, garlic and herbs, then air fried at 400°F for 22 minutes until browned outside and juicy inside. Directions for the oven and grill too; serves 6.
Thinly shaved raw Brussels sprouts and peppery arugula tossed with warm-roasted, cooled cauliflower and a bright champagne vinegar and Dijon vinaigrette. Serves 4.
Pork tenderloin coated in a dry rub of garlic, oregano, cumin, coriander, thyme, chili powder and a little cayenne, seared in a hot skillet and finished in a 450°F oven. Serves 4.
Thin tilapia fillets pan-seared until golden and finished with a quick lemon, garlic and butter sauce. Dinner in 15 minutes; serves 4.
Great-Grandma Nellie's stir-fry: thin slices of kosher beef marinated in sherry, soy sauce and sesame oil, seared in a ginger-scented wok and tossed with fresh spinach in a light glossy sauce. Serves 4.
Aunt Peggy's quick beef stir-fry: bite-size pieces of beef tenderloin with onions, green and red peppers and fresh mushrooms in a light soy, garlic and sesame sauce. Serves 4.
Sofia's egg salad, made her way: the yolks are mashed with mayonnaise, Dijon and sweet pickle relish into a smooth dressing first, then the diced whites and celery are folded in. Creamy, tangy and a little sweet. Serves 6.
Classic Chicken Divan made the quick way: tender broccoli and cooked chicken under a creamy broccoli sauce, sharp Cheddar and a buttery bread crumb topping, baked hot and bubbly in 15 minutes. Serves 6.
The signature dish of Boston's Locke-Ober: lobster meat in a creamy sherry sauce with mushrooms and green pepper, piled back into the shell under Parmesan and baked until golden. Serves 2.
A simple, rich New England lobster stew of lobster meat warmed in butter and sherry, then gently heated in milk and cream, as served at Boston's Locke-Ober, where it was John F. Kennedy's favorite. Serves 4.
The Boston restaurant classic from the Parker House: thick fillets of young cod baked with white wine and butter under golden buttered bread crumbs, with lemon. Serves 4.
The steak that made New York's Delmonico's famous: a thick boneless ribeye seared hard in a hot skillet, finished with garlic herb butter. Serves 2.
The 1950s New York dining-room classic: beef tenderloin medallions seared and finished in a pan sauce of shallots, mushrooms, cognac, mustard, Worcestershire and cream. Serves 2.
Chicago's own: big shrimp baked with sherry under a thick, garlicky butter and bread crumb crust, created at De Jonghe's Hotel and Restaurant. Serves 4.
The New Orleans brunch classic from Antoine's: poached eggs on warm artichoke bottoms over creamed spinach, finished with hollandaise. Serves 4.
A whipped, fluffy Cheddar cheese spread with cream cheese, butter, white horseradish, Worcestershire and a splash of sherry. A big batch for crackers and gifts. Makes about 5 cups.
Hot, creamy dip of shredded chicken, cream cheese, Buffalo hot sauce, ranch and Cheddar, baked until bubbly and served with chips and celery. Serves 10.
A rich, chunky dip of mayonnaise, sour cream, cottage cheese and bleu cheese with garlic and Lawry's-style seasoned salt. Chill and serve with vegetables. Makes about 4 cups.
A creamy vegetable dip of cream cheese and mayonnaise with garlic, onion, minced green olives, thyme, dry mustard and lemon juice. Makes about 2 cups.
Classic spinach dip of sour cream and mayonnaise with chopped spinach, Knorr Swiss leek soup mix, scallions, dill and Italian dressing mix, chilled several hours. Makes about 4 1/2 cups.
A smooth party spread of Cheddar cheese spread, cream cheese and cottage cheese flavored with orange rind and Sabra liqueur, with crushed pecans. Makes about 3 cups.
A retro party favorite: tomato soup and cream cheese melted with gelatin, mixed with tiny shrimp, onion, celery and mayonnaise, chilled in a mold and served with crackers. Makes about 5 cups.
Smooth, velvety Tex-Mex cheese dip made from scratch with Cheddar and Monterey Jack melted into evaporated milk with green chiles, tomatoes and jalapeño. Serves 8.
A two-ingredient party dip of whole berry cranberry sauce and herring tidbits, chilled and served with crackers. Sweet, tart and briny.
A party favorite layered in a clear dish: seasoned refried beans, guacamole, sour cream, salsa, Cheddar, black olives and green onions. Serves 12.
The bright Argentine herb sauce for grilled steak: fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar and olive oil. Makes about 1 cup.
The classic French steak sauce: egg yolks whisked with a tarragon and shallot vinegar reduction and emulsified with warm melted butter. Makes about 1 cup.
Chunky, fresh guacamole of ripe avocados mashed with lime juice, onion, jalapeño, cilantro and salt, with a little tomato. Ready in 10 minutes; serves 6.
Fresh, chunky salsa of chopped tomatoes, white onion, jalapeño and cilantro with lime and salt. The bright topping for tacos, fajitas and carne asada. Makes about 3 cups.
