Dairy-Free

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.

Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely acceptable to eat for breakfast. Learn how to make this recipe and more in our online cooking class with Sur la Table.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Citrus segments get saucy in our play on duck à l’orange.