Dairy-Free

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

For the quick pickles, try using other crisp vegetables, such as radishes, celery, or fennel.

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

Adding veggies to the marinade while warm helps them absorb more flavor.

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

Cooking on a bed of salt helps evenly conduct the hight heat and infuse the shrimp with seasoning.

Butterflying the meat in this roast pork loin recipe isn't difficult, but many butchers will do it for you.

Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.