Dairy-Free

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

This crunchy, nutty, oat-packed loaf can be sliced for breakfast on the go, toasted and topped with yogurt or cream cheese, or eaten in place of an energy bar. 

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

If the batter thickens as it sits, thin with more club soda.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.