Dairy-Free

Dip everything–all of the things—into this garlicky mayonnaise.

Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

First you get excited because: hanger steak. And then you taste that scallion sauce...

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.

The sugars in this glaze caramelize the pork chops, resulting in deep, complex flavor.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

Rich, creamy, AND vegan—meet your new all-purpose condiment.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

This spicy, sour, salty, crunchy mix isn’t your typical roasted bar nuts recipe.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.

Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

A bright summer salad perfect for a long, lazy lunch menu.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

Why baste your steak with fish sauce? It’s called umami.

Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

Bring this to ALL the picnics this summer.