Dairy-Free

This pasta dough recipe can be used to make any filled shapes, such as ravioli or tortellini.

When you put an egg on eggplant, you get a veg main course.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Cutting the cauliflower into florets means the brine will absorb faster.

In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Slightly underripe plums? Add a touch more honey.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.