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A lighter, brighter option for all you Caesar salad lovers.
Easy
Cherry cola with a kick. Is it wrong to have this for breakfast? Oh, well.
Easy
Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.
Easy
Why spend 90 minutes making green beans? That long cooking time infuses the beans with porky goodness and makes them silky-soft.
Quick
“The earthiness of the spinach is set off by the soy sauce and vinegar; it's my new favorite sauté.” –Alfia Muzio, recipe developer
Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned, preferably in this sandwich.
Vegan
Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you’ll appreciate the effort.
Easy
Call all your vegan friends! This incredibly moist, expertly spiced carrot cake is worth throwing a party for.
Quick
This non-alcoholic summer drink is perfect for an all-day hang.
Vegan
To take this in a mocha direction, add 1 ounce chocolate syrup (we like Monin brand best), and cut the simple syrup to 1/2 ounce.
Quick
The subtle flavor of broccolini is a good match for sweet crabmeat.
Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.
Quick
The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche.
Quick
Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.
Vegan
Working in batches ensures okra that's golden and tender, not soft and slimy.
Quick
This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.
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