Dairy-Free

So you haven't grilled squid before? Now's as good a time as ever.

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.

Easy, flavorful, and healthy. A poached chicken miracle!

Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

This colorful cold noodle salad is infinitely riffable.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled. Great with Garlicky Harissa or Charred Tomatillo Chermoula.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish.