Dairy-Free

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

A clean, well-oiled grate makes grilling tomatoes a cinch.

Peanut butter has a place on the dinner table. This peanut sauce recipe makes enough for two or three different meals.

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can’t find unsweetened coconut chips, use two 7-oz. bags of sweetened shredded coconut and reduce the sugar to 1 Tbsp.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Sweet and citrusy with a touch of heat, this side dish would also be a great match for roast chicken or pork.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.

Save any leftovers and tuck them into sandwiches or fish tacos.

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Use any variety of nutrient-rich kale in this dish straight from the tech behemoth's health-conscious kitchen.

Preserve summer's golden ears of corn by pickling it in a spicy brine.

An aggressively seasoned marinade delivers big flavor.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Applying the rub to the chicken ahead of time infuses it with flavor.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.