Dairy-Free

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.

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.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Crushing and smashing green beans and cucumbers sounds crazy, but it creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

A simple summer side dish that goes with everything you’re grilling.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

A kicky chile-lime dressing wakes up your weeknight salmon.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Maybe you’ve never thought to cook romaine before, but just think of it like any other leafy green and give it a try.

If you have a wok, gold star goes to you! Use it!

No tough strips of dry meat here.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.