Dairy-Free

The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.

An ultralight and puffy Thai omelet with crispy golden brown edges.

Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

“My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

These Bangladeshi sweet fritters are fluffy and tender on the inside, crispy and craggy on the outside.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

You’ll find a version of this quicker-than-quick dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.

In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture. 

To make chitranna, which translates to “mixed rice" in Kannada, bright yellow rice, colored with turmeric, is sautéed in oil that's been seasoned with black mustard seeds, curry leaves, chile, the umami-rich spice asafetida, and urad dal and chana dal, two lentils that add a nutty taste and crunchy texture. The dish is finally garnished with fried peanuts, grated coconut, cilantro, and a generous amount of lemon juice, resulting in a symphony of savory, sour, sweet, spicy, and herbaceous notes.

Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing. 

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

The zest and juice of lime and lemon deliver a simple but powerful flavor-packed punch to this everyday staple.