Dairy-Free

Give an hour to prepping these components, and thank yourself all week long.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Try this versatile sauce tossed with cooked soba noodles or drizzled over seared salmon, and you've got an impressive dinner on the table in no time.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

Try this versatile protein-packed side/condiment/snack tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

Just like the miso soup you get in restaurants, and we mean that in a good way.

This deep savory dressing makes simply cooked vegetables come to life.

This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…