Dairy-Free

In Brigid Washington's home country of Trinidad and Tobago, this garlicky eggplant dish, known colloquially as baigan or melongene, isn’t considered a recipe because all it requires is a low flame, a handful of garlic cloves, a generous dash of curry powder, and eggplant.

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.

These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.

Getting a porterhouse steak to a blushing, consistent medium-rare is a feat—but the key is to keep it moving.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

Grilled corn tends to get dried out, but when you let it steam in a cooler, the kernels burst when you bite into them.

Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.

The umami-rich lacquer on this steak works its magic to create an über-savory capital-C Crust akin to the bark beloved by barbecue enthusiasts.

Brad Leone’s crispy grilled chicken is glazed in funky-sweet fermented garlic honey.

Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

This barbecue chicken has the crackliest, stickiest skin.

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.

A flavor-packed spicy, sweet, and sour sandwich that takes the idea of meatloaf all the way to the edge.