Dairy-Free

Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

How to make a simple salad look like the work of a pro.

Having a ton of people over? Here's your dinner plan.

Rice suddenly got a lot more interesting.

"Beer marinade"? Don't mind if I do.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

This fish recipe is as healthy as it is easy—which is very!

A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.

Outrageously crunchy.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

This dressing is coconut milk and lime juice—and it's amazing.

Never mad about shishito peppers making an appearance.

A beautifully simple salad.

Here’s your opportunity to use up berries that are slightly past their prime.

Must love lemon.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

If you don’t want to go all out with a big variety of dried fruits and nuts (they can get expensive), you can limit yourself to two of each. Just be sure to include the salted roasted chickpeas; they’re addictive and provide a little hit of protein in this mix as well.

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.