Dairy-Free

A bean salad fit for an elaborate Italian dinner party. Make it happen.

Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

The ultimate dinner-to-desk lunch dish.

A ginger-forward chicken tonic soup that will provide some much-needed relief when you’re not feeling too hot.

This salad recipe hits all the flavors we crave in a weeknight dinner: a hit of spice from the chiles, heartiness from the beef, crispy crunch from fresh veg, and even a bit of sweetness from the honey. We highly endorse cooking off extra rice noodles to keep on hand for low-maintenance stir-fries and soups for later in the week.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

It’s sweet, spicy, and tart—and we have four ways to use it.

Smashing the cucumbers augments the vegetable’s ability to absorb seasonings. Meaning this crunchy salad is packed with flavor.

Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.

A simple recipe for cauliflower rice that you can doctor up however you want—but you should try our coconut-turmeric relish on top.

The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors.

This easy stir-fry, combined with the trusty #putaneggonit, is irresistible.

This saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.

No, it’s not a steak. But a vegetable can dream!

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

Chicken thighs are our desert-island weeknight protein.

Cauliflower shaved into thin, crunchy slices will have you seeing the vegetable in an entirely new light.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

These two-biters are just fudgy and chocolaty enough to satisfy a sweet tooth craving. Consider them an indulgent energy bite: Keep 'em in the fridge, then grab one when the craving hits.