Dairy-Free

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so good that even the most stubborn carnivores won’t complain.

Just about the most approachable at-home fish cooking method there is.

Full-on explosive flavor in under an hour.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.