Dairy-Free

There's cooking magic at work here: The turmeric turns the tofu yolk-yellow, and the garnishes lend the whole dish a huevos rancheros vibe.

Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros. For more heat, leave in the jalapeño seeds.

Nutritionists love red quinoa for its low glycemic index; we love how this recipe reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

These glazed dried shiitake mushrooms are addicting. You've been forewarned.

A warming drink with echinacea, plus a kick of ginger and cayenne to clear the sinuses? We're in.

To make this sesame carrots recipe even easier, just shred them in a food processor.

This flavorful condiment is a great topper for homemade Bibimbap.

This herb-based North African marinade and relish is great with roasted vegetables, or as a rub for fish.

Turning a coconut macaroon into a pyramid is a festive way to mix up your holiday cookie plate. One more reason to love this cookie? The dough is as forgiving as play-doh: if your pyramids aren’t just right, roll them back into a ball and start over. Just remember that the trick to making them is to go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling. Baking guru Dorie Greenspan named these triangular pink cookies after designer Gaby Basora’s fashion l …

This recipe makes enough mignonette for a dozen oysters.