Dairy-Free

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.

"Pineapple is the surprise guest star in this crunchy, juicy tropical slaw. Serve it with roasted chicken or fish." —Sue Li, recipe developer, BA Test Kitchen

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

To save time, use canned chickpeas instead of dried.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

Swap out your morning coffee with this matcha (powdered green tea) latte recipe for an antioxidant boost.

Butternut adds heft and sweetness to this season-blurring beauty.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it.