Dairy-Free

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

If you’re short on time or refrigerator space, you can preseason the pork for only one to two hours.

For the most vibrant, striking hue, stick with one type of pepper.

Salty, crunchy, and herbaceous. You won’t be able to get enough of it. We promise.

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.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

Meaty and flakeable, these fillets don't mind being tossed.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Best with a vinegar-y hot sauce, like Tabasco or Crystal.

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

Be patient: The goal is to char the eggplants beyond recognition.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.