Dairy-Free

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

Breakfast is just the beginning. Use this teriyaki sauce in stir-fries, to marinate tofu, or to glaze chicken as it roasts.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens.

As the pork cooks, the fat will gradually render, basting the roast.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

It might seem like a long time, but cooking the bacon until it’s well-done means it’ll stay crisp at the table.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.