Dairy-Free

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.

Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Massaging the greens both softens and seasons them before grilling.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

This peanut satay sauce, along with pickled carrots, red chiles, cilantro, and crushed peanuts, helps make up the Banh Mi Dog.

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.