Keto

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.

These pan-fried pork cracklin’s are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

This beet-tahini dip starts off sweet, then gets a little spicy.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

These jammy eggs are a quick and beautiful addition to any cocktail party.