Dairy-Free

Fluke, hake, or cod are all good substitutions for the halibut.

This steak pairs well with grilled corn or a crunchy salad.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.

Fiery kimchi gets a little sweetness from gochujang pepper paste.

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.

Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

At Alma, Los Angeles, these airy beignets are topped with yuzu kosho, a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”

This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced.

Soaking the cut raw potatoes in water removes surface starch, which yields crispier fries and prevents them from clumping together as they cook. Make sure to dry them thoroughly so that they don't cause the hot oil to spatter when you add them to the pot.

The flavors of this dish combine cooling spices (fennel, coriander) with the heat of a jalapeño. Remove the seeds from the pepper if you like things a little less fiery.

Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.