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Vegan
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.
3.0
(3)
Vegan
An irresistibly creamy hummus with a spiced pistachio dukkah on top.
4.7
(4.67)
A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.
3.0
(3)
Vegan
A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.
5.0
(4.75)
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.
5.0
(4.78)
A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
3.0
(3.14)
Vegan
This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.
5.0
(5)
Vegan
This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.
4.0
(3.91)
Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
4.5
(4.5)
Easy
This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.
5.0
(4.75)
Quick
Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.
3.0
(2.92)
Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.
4.4
(4.44)
Quick
Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.
4.3
(4.25)
Quick
Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.
5.0
(4.8)
Quick
Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.
4.7
(4.72)
Quick
These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner—or make-ahead lunch.
4.6
(4.56)
Quick
This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.
4.0
(3.79)
This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.
4.6
(4.61)
Quick
Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.
3.7
(3.67)
Easy
Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
5.0
(4.91)
Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.
4.4
(4.41)
Quick
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
5.0
(4.82)
Quick
August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.
4.4
(4.4)
Vegan
This limeade is addictive and will make your mouth pucker.
4.4
(4.43)