Dairy-Free

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it’s easy to lift off.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. 

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.

Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.