Dairy-Free

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

These spicy, crunchy pita bits are your new, improved crouton.

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.

We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this Vietnamese-style steak and salad pairing.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

This impressive-looking roast is easy to carve once you get started.

To keep the matzo dumplings light, don't overtax the dough.

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

Adding Guinness to a mustard recipe? Brilliance. Bring on the pretzels.