Dairy-Free

Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

When you’re short on time, skip the canned tomatoes and reach for ultra-concentrated sun-dried ones, which can be blitzed straight into sauce.

Don’t toss your leftover olive brine—it’s the ticket to chicken with flavorful meat and crispy skin.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

Preparing the Korean culinary icon bibimbap at home takes time, care, and possibly a trip to a Korean grocery store, but it’s well worth it for this recipe.

With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.

With the help of low-heat grilling, this tacos al pastor recipe delivers tender, juicy pork tacos—no spit-fire roasting required.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Even we can't believe how creamy it is.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

This fun, citrusy cocktail snack is for olive lovers only.

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Call on these adorable sliders piled high with juicy braised pork for a party or game night—they're great for feeding a crowd and almost all the components can be made well in advance.

This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.