Dairy-Free

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

All chiles vary in heat, so choose wisely!

This vinegary hot sauce will mellow with time; make it the day before for a little less spice.

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

We love the rich, salty flavor of anchovies, especially with lamb, but we don’t really want to bite into one. Chop until they’re practically a paste.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

This will work with any nut you want to use.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

If you can’t find flat runner beans, use any color snap, wax, or French beans and reduce the cooking time.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

With lamb rib chops, we insist you leave the fat on the bone.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.

Remove the tomatillo’s papery husk and rinse off any sticky coating before using.

When we say high heat, we mean it: You want the tomatoes to char, but not cook so much that they collapse.