Dairy-Free

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.

Store the finished nuts in an air-tight container to prevent stickiness.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

This pizza sauce produces excess tomato liquid, which would be great added to a braise.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.

Because the dough for this pita bread recipe has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you’re reducing the braising liquid on the stove-top; the timing will come out perfectly.

The funky flavor in these mind-altering chicken wings comes from a jarred condiment that’s pretty easy to find at Asian markets.

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

Looking for something quick, healthy, and vegetarian? Cue this soy-and-ginger-marinated tofu—no cooking required!

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.