Dairy-Free

The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

How to keep your nice cream nice.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.

Eat standing up, ideally over the sink.

This creamy dip requires almost no effort to blend together.

If you are on the fence about cinnamon in savory dishes, this could be the chicken recipe that puts it in your YES column.

Skirt steak is the ultimate summer steak for grilling—quick cooking, buttery, and versatile.