Dairy-Free

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.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

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

A big soup spoon is the way to go for oil basting.

Crisp-skinned fish isn’t about high heat.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

The only trick to this uncooked sauce is finding good canned tomatoes.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

A savory take on classic miso soup.

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

This is the time to break out the grating attachment to your food processor.

You can serve these flatbreads as is or wrapped around a filling.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.