Dairy-Free

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. Learn how to make this recipe and more in our online cooking class with Sur la Table.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

A pinch of salt makes everything taste better, including savory smoothies.

Sub spinach for kale if you like.

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

Tomato paste adds sweetness and will help the dressing emulsify.

Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.