Mains, Sides and Sauces
MAINS
Grilled until juicy with deeply charred edges. Serve it piled onto a platter with grilled sweet peppers, spring onions and tomatoes, plus Turkish onion salad and low-carb tortillas for wrapping. It’s a colorful, generous Mediterranean-style meal that works beautifully for outdoor dining and entertaining.
Bring the flavors of a Swedish kräftskiva to the table with this practical twist on traditional dill crayfish. Fully cooked, frozen Louisiana crawfish are marinated overnight with lager, fresh dill and dill crowns, transforming their Southern seasoning into something wonderfully Scandinavian.
This salad takes its inspiration from Nordic dishes shared at communal tables under the midnight sun. Smoked and pickled fish, eggs and crisp vegetables are gathered on a platter with fresh herbs, edible flowers and salmon roe. A creamy dill pickle dressing ties everything together with just enough tang.
Bring the flavors of Budapest to your table with this Chicken Goulash Soup. This Hungarian-inspired dish is hearty, comforting and perfect for meal prep. Serve with crème fraîche and hot paprika paste for the full Hungarian experience at any time of year.
This easy grilled chicken recipe delivers incredible flavor with a marinade of English mustard, horseradish, fresh thyme and anchovy paste. Juicy and packed with savory depth, it's perfect for summer barbecues, weeknight dinners and picnics.
Learn my take on a classic Italian method of cooking fish in parchment. This puttanesca-style pesce al cartoccio with olives, garlic, capers and tomatoes is elegant, low carb and ready in minutes. It’s equally suited to a weeknight supper or an intimate dinner with friends.
A rustic, low-carb version of traditional Choucroute Garni from Alsace. Dry-brined ribs, smoked pork, sausages, cabbage and sauerkraut stewed with vermouth and kirsch. Cozy, hearty and deeply flavorful — a perfect celebratory supper for a crowd of all ages.
Cracked Dungeness crab is more of a ritual than a recipe. Because we are starting out with crabs that have been cooked and cleaned, this is more of an approach than a recipe. So, I focus on how to prepare and serve a cooked crab in a way that makes eating it easy and unhurried.
These baked goat cheese ramekins are pure simplicity—just goat cheese and eggs, baked into a light, custardy dish that puffs and settles beautifully. Serve as a vegetarian entrée, nestled into a salad of bitter greens for an elegant brunch or lunch.
Over the years I’ve tried nearly every approach to beef tenderloin — high heat, low heat, reverse sear, even sous vide. But none of them come close to the foolproof ease of Natalie Estrada’s method from America’s Test Kitchen. When you’re working with a cut this expensive, reliability matters.
A tender meatloaf, steamed with carrots, kohlrabi and cabbage, then finished in a creamy parsley sauce. This heartwarming twist on a traditional “Danish boiled dinner” captures the comfort of old-world cooking: simple, delicious and full of love.
Pork tenderloin, threaded on skewers with fresh bay leaves. Easy enough for a weeknight but elegant enough for guests. The scent of bay lingers, a reminder that sometimes the simplest ingredients create the most memorable meals.
For a holiday centerpiece that feels both festive and manageable, this turkey crown delivers all the drama without the stress of roasting a whole bird. A turkey crown is simply the breast on the bone, which cooks in about an hour and carves beautifully for the table.
This broiled cod with pistachio-pancetta crumb delivers big flavor in a sleek, low-carb package. Pistachios, Parmigiano-Reggiano and pancetta create a savory crust that clings beautifully to flaky white fish. Calabrian chili adds gentle heat, while cold butter brings it all together. Make the crumb ahead, freeze in sheets, and cut to fit any fillet — cod, halibut, snapper, or even chicken.
Travel to the south of France, no passport required. This Camarguaise-Style Pot Roast is slow-braised in wine, tomatoes, garlic and anchovy, with warming notes of orange peel, cinnamon, star anise and saffron. Inspired by a traditional stew from Camargue region of Provence, this dish is rustic and hearty, a perfect cozy meal for the cooler weather.
This quick pork tenderloin starts with an overnight marinade. Grill for 15 to 20 minutes until caramelized on the outside, juicy, and perfectly seasoned all the way through. Serve it with fresh horseradish or a creamy horseradish sauce for a low-carb spring dinner that is sure to impress.
Inspired by a classic from legendary French chef, Paul Bocuse, this version of Vinegar Chicken is reimagined as an effortless sheet-pan supper. The result is a rustic main that feels elegant enough for guests but simple enough for a weeknight supper. Either way, it’s the ultimate comfort food, bistro-style.
This ribeye may take its cue from Florence, but it’s not pretending to be Bistecca alla Fiorentina which is traditionally made with a porterhouse or T-bone steak. Halved lemons are grilled alongside the steak, and a tangle of blanched Tuscan kale rounds out the dish. The result is bold, elemental and unmistakably Italian: nothing more than what’s needed, and nothing less than delicious.
This baked pasta is the definition of comfort food—layers of creamy ricotta, melted mozzarella, and sharp Pecorino Romano, combined with juicy fennel-laced Italian sausage and a bright tomato sauce. Everything is layered with low-carb penne, then baked until bubbly, golden and irresistibly crisp around the edges.
Similar to the Hungarian classic but made with tender pork instead of beef, it’s slowly simmered with paprika, caraway and sauerkraut, then finished with a swirl of sour cream. The result? A deeply flavorful, melt-in-your-mouth eintopf (one-pot meal) that’s as comforting as it is satisfying.
The tomato broth, infused with fennel, forms the perfect base for cod or any white fish. The finishing touch is chervil, an herb often overlooked but worth seeking out. While parsley works, chervil's subtle hints of anise bring an elegant freshness to the dish. Quick, simple and effortlessly refined, this dish proves that great cooking can come together in a flash with ingredients you have on hand.
I’ve always adored cured salmon, and making my own gravadlax has become an annual holiday tradition. However, it never crossed my mind to roast cured fish until I discovered a 1993 recipe by Florence Fabricant in the New York Times. The concept was a revelation, combining the depth of flavor and texture from curing with the loveliness of roasted fish.
A luxurious take on the classic, the boneless turkey breast is dry brined for a day or two before being cooked sous vide in butter infused with rosemary and truffle oil. I admit, my favorite part is the shatteringly crisp turkey skin, roasted separately and broken into shards that melt in your mouth.
SIDES
Skip the stew pot and grill each vegetable separately for ratatouille with incredible texture and smoky flavor. Inspired by Provence, this elegant summer vegetable recipe celebrates zucchini, eggplant, peppers and tomatoes at their seasonal best. Perfect alongside grilled meats, roasted fish or served on its own with excellent olive oil.
Roasted tomatoes are one of summer’s simplest pleasures, transforming even an ordinary basket of tomatoes into something irresistible. Serve alongside grilled meats and fish, tucked into omelets, spooned over fresh cheese or piled onto a low-carb cracker.
This Herbed Bean Salad is a fresh summer side dish packed with basil, mint, oregano, chives and fruity Calabrian chili paste. Tossed warm with vinaigrette, the beans absorb every bit of flavor for a bright, Mediterranean-inspired salad that's naturally low carb and perfect for picnics, barbecues and weeknight suppers.
This simple roasted cauliflower proves that low-carb sides don’t have to be dull. High heat brings out sweetness and savory char — perfect as-is or dressed with vinaigrette, seasoned mayo or sour cream. Easy, flexible and great for meal prep.
This broccoli salad starts with perfectly cooked broccoli tossed warm with vinaigrette, tapenade and capers. As a salad or a side dish, served cold or at room temperature, this recipe proves that broccoli benefits from proper cooking before it ever meets the dressing.
This broccoli salad begins with a brief one-minute blanch before it’s tossed with vinaigrette and roasted in a very hot oven. Charred, savory and aromatic, this is broccoli with structure and personality. Serve as an antipasto, a salad or a side with grilled or roasted meats.
Cauliflower doesn’t always scratch the mashed-potato itch, but this mash comes remarkably close. The trick is treating the vegetable with the same respect you’d give a classic pomme purée. That means removing excess moisture and relying on real aged Parmigiano Reggiano for a flavor boost.
These carrots are simple, elegant, and quietly indulgent — the kind of side dish that slips onto the holiday table and steals a little attention without even trying. Scotch whisky (not your finest single malt, just a good everyday bottle) reduces to a syrupy base that gives this buttery glaze its depth.
Three Flavors of Peas is one of those quietly beautiful side dishes that surprises everyone at the table. Snow peas, snap peas and English peas may be from the same family, but each variety has a taste and texture all its own. The peas come together in a butter sauce, turning a simple trio of pea flavors into a vibrant and luxurious dish.
Roasted Broccolini is a dish that feels seasonal, green and alive, exactly what you want alongside a festive main course. Its clean, earthy flavors provide balance to richer dishes, making it equally at home at Thanksgiving, Christmas, or any celebratory table. Best of all, it’s quick to prepare and presents beautifully on a platter.
Mascarpone is an Italian cream cheese with a velvety texture and subtle sweetness. It turns mashed butternut squash into a luscious side dish that delivers comfort and elegance. Roasting the squash with olive oil brings out its natural sweetness, which pairs beautifully with the richness of mascarpone.
Kohlrabi-Fennel Gratinato is a sophisticated, low-carb twist on the classic Italian potato gratin, which is enriched with olive oil and rosemary instead of cream. Tender slices of kohlrabi and fennel are layered together with Pecorino Romano, offering a delicate balance of earthy-sweet flavors with a faint anise note.
Tired of soggy, bland cauliflower rice? Learn the simple sauté technique that makes it light, flavorful and deeply satisfying. Just stems, the right fat, and a quick toss in a hot pan. No mush, no bitterness, just perfect taste and texture every time.
These sautéed slender green beans are tossed with olive oil, garlic and marjoram for an elegant, low carb side dish with an unexpected herbal flavor. Perfect for entertaining or weeknight meals, and just as lovely with greenhouse beans out of season.
Fresh asparagus, olive oil and salt — that’s all you need for this quick and elegant side. Charred over flame or under a broiler, then finished with a touch of Espelette pepper, these crisp-tender spears are spring on a plate. Naturally low carb and endlessly versatile.
Mushrooms meet their ideal partner in Marsala wine. In this simple yet elegant side dish, cremini mushrooms are sautéed with olive oil, butter, shallots and fresh thyme leaves, then finished with dry Marsala and a splash of sherry vinegar for depth and a hint of sweetness. The result is a match made in Heaven for just about any savory main dish.
Slow-roasted until soft, mellow and sweet, garlic sheds its bite and becomes something entirely new—rich, earthy and almost buttery. While we usually associate it with crusty baguettes (and who could blame us?) roasted garlic is just as wonderful and far more versatile off the breadboard.
There’s something almost alchemical about the combination of paprika, sour cream, and caraway — a rich and tangy balance that transforms simple ingredients into something extraordinary. While I often scoop sauerkraut straight from my Bavarian Pork Goulash, sprinkle it with bacon crumbles and extra caraway seeds, I sometimes prepare it as a standalone side dish to accompany roast meats, German-style sausages, or even a roast chicken.
One of the biggest challenges in low-carb cooking is what to put in that space on the plate where something starchy used to be. Cauliflower is a natural choice—not just for its neutral color, but also for its satisfying texture when cooked properly. I start with cauliflower florets, lightly steaming them until just tender. Then I slowly reheat them in parsley butter and a little nutmeg, which transforms them into something really special.
These glazed carrots are flavored with star anise, bay leaves, cinnamon and a splash of lemon juice. Sweetened with allulose instead of sugar, they deliver all the flair without the additional carbs, making them an elegant addition to any holiday meal.
Snap peas are one of my great delights, perfectly suited to a low-carb lifestyle with just 4g of net carbs per third-cup serving. Sautéed briefly in butter with a splash of vermouth, the pods transform, becoming crisp-tender and bright green. The vermouth adds a touch of acidity and botanical complexity that makes them truly irresistible.
What makes it so tempting? Well, I can only say that culinary alchemy occurs when you combine heavy cream and the Swedish spiced, pickled sprats called "ansjovis.” In my low-carb version, kohlrabi takes the place of potatoes in this dish and does an amazing job of mimicking their texture and color. The cream and ansjovis work their magic to create a truly memorable side dish for any Christmas menu.
This mushroom medley is a rich, flavorful alternative to traditional Thanksgiving stuffing. With just 6g net carbs per half-cup serving, compared to the typical 20g in most stuffing recipes, this side dish is a perfect complement to any meal and guaranteed to please.
With the warm flavors of cinnamon, bay and apples, this recipe offers all the savoriness of the German classic, but with just 3g net carbs per serving. It's perfect as a holiday side dish or a cozy addition to any meal, whether or not the goal is low carb.
The dish pairs beautifully with meat and poultry and is a wholesome, low-carb option at 9g net carbs per serving. You can prepare it up to three days in advance, making it perfect for entertaining when you want a make-ahead side cuts down on the last minute frenzy of a holiday meal but still delivers on flavor.
While roasting and deep frying have become popular treatments for Brussels sprouts in recent years, steaming ensures a nice texture and a vibrant green color rarely achieved through boiling. Tossed in butter laced with a little garlic, the result is not only more nutritious, the whole far exceeds the sum of its parts when it comes to flavor.
sauces
This simple sauce pools beautifully around fish, drapes over poached eggs and transforms vegetables into a dish that is dinner-party worthy. Because it stays stable at higher temperatures than plain melted butter, it’s also wonderfully forgiving. You can whisk in herbs, lemon zest, or even a spoonful of Dijon mustard to suit whatever is on the plate.
Green Peppercorn Sauce may have its roots in classic French cooking, but it earned a second home in British restaurants, where chefs embraced it as a lively alternative to traditional pan sauces. Perhaps it was Britain’s love of Indian curries that nudged them toward this brighter, more aromatic finish for steak or roast beef.
Italian Salsa Verde is a classic green sauce that brings a punch of flavor to everything it touches. Made with flat-leaf parsley, garlic, capers, anchovies, lemon juice and extra virgin olive oil, it’s a raw sauce with roots in rustic home kitchens across Italy. While every cook has their own spin, the essence remains the same: fresh, tangy and deeply herbaceous.
This tomato and mayonnaise-based sauce is flavored with orange zest, horseradish and brandy which give it sweet-savory element. It's incredibly versatile and pairs beautifully with any chilled seafood. It can also be used in place of creamy French dressing or Thousand Island on seafood salads. It's elegant in a supporting role, without dominating the delicate flavors of the fish.
In this sauce, crème fraîche and grainy mustard beautifully temper horseradish’s sharpness while highlighting its faintly bitter heat. I’ve also added lemon juice, chives, and a little white pepper to round out the flavors. The result is a creamy, well-balanced sauce with just the right amount of zing.
Cognac brings warmth and depth, adding a subtle aromatic fruitiness and oak notes. The result is a velvety sauce that perfectly complements poultry. Whether made on the stovetop or in the microwave, this sumptuous gravy transforms any dish into something truly special.
This recipe has zesty flavors and a very mild chili kick. The balance of tartness from the lingonberries and the warmth of the spices makes this sauce the perfect complement to roast turkey and other holiday dishes and cheese boards.
