Dairy-Free

Bigger picnic? Simply roast two birds at the same time.

You can also try this recipe with chives, dill, oregano, or parsley.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

Serve the shrimp on toast to soak up the delicious pickling liquid.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

Not your standard deviled eggs, these are bright from the addition of vinegar and horseradish before serving.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

There are all kinds of radishes available at the markets in spring--use any shape or color that looks good to you.

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

Don't think of only chickpeas for hummus. This black-eyed pea recipe works just fine with canned beans.

Here's a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.