Dairy-Free

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a meal to make with this, go to Chorizo and Shrimp Paella.

The clams give up all their essence in this rich coconut-based stock. It’s great for curries, in this red snapper recipe, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

The fennel seeds turn into an aromatic, crunchy crust on the skin.

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Raisins?! In a grain salad?!? Sounds dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.