Keto

(Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. French fries and purchased ratatouille are perfect with the steaks, and almond cake with fruit compote completes the menu.

There is no oil in this most original salad.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves.

If hojiblanca or cacereña olives are unavailable, use other Mediterranean olives.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less but may require additional sitting time.

This recipe can be prepared in 45 minutes or less.

This side dish would be a perfect way to round out a meal of leftover roast chicken (or a bird from the local deli).

A simple but flavorful poultry main course.

Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute.

The 1766 Tavern at Beekman Arms teams this delicious steak with grilled onion rings.

If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.

The spice rub that we have used in this recipe works equally well with other steaks such as sirloin.

Active time: 35 min Start to finish: 35 min

Crema Espesa It isn't uncommon to see three of four buckets of cream in Central, West-Central and Tabascan markets: from thin, sweet and fresh to well ripened, thick and tangy. It's all heavy cream — not the light, low-butterfat "cream" that is cultured for sour cream here — so it has a richer, glossier texture. And you can bet it's not pasteurized, because the process would have killed the natural bacteria that perserves and thickens the riper cream. To me, this thick, ripe cream (similar to French crème fraîche) is one of the great pleasures of Mexican cooking. Mixing a little milk or cream into our commercial sour cream is a passable substitute here, but nothing like the smoother, less acidic taste of this recipe