Dairy-Free

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

This ubiquitous and essential Vietnamese condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

If you decide to make this out in the wild, pack the perishables in a cooler.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

A little bit of sweetness makes these especially appealing to pint-size palates.

All the flavors of a steak sandwich on rye, but in salad form.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

The hardest part of this recipe is getting your hands on the octopus. Give your fishmonger a few days to order it for you.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.