Dairy-Free

Don’t call this compote jam, but it would be quite fine on toast.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

If you’ve never made posole, this is a good starter recipe.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Use any leftover herb syrup from this recipe in dressings or marinades.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Choose dates that are soft and pliable—even if that means pitting them yourself.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Classic jerk chicken is grilled over pimento wood. If you don't happen to own any, hardwood or briquettes will have to do.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

The shrimp is even better when it’s grilled.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

A little bit of coconut oil make this curried hummus a complete dream.

Creamy avocado hummus, where have you been all our lives?

Harissa + hummus = heaven.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.