Dairy-Free

If you want boozier pops, increase the gin to ⅓ cup.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.

Make sure to peel away the outermost layer from the fennel bulb; it’s tough and fibrous and won’t be good grilled.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

A refreshing homemade soda to drink all summer long.

This simple tuna tartare is your entry point for eating raw fish.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

The ginger-soy marinade here is everything.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.

Japanese sweet potatoes are starchier than yams and worth seeking out (Whole Foods should have them).

This rich and juicy lamb burger is bliss.

A simple recipe that will make you wonder why you never made raw fish at home before.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?

Butterflying the chicken transforms a hard-to-grill round bird into a compact, flat package that is easier to crisp and cook through.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

This is the future of fruit salad—with avocado, herbs, a little spice, and peak season peaches.