Dairy-Free

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

This Kung Pao recipe stays very close to the original but includes seasonal peppers.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.