Dairy-Free

Firming the beef in the freezer makes it easier to cut.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager

“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.

Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.

This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.

On the sweeter end of the spectrum, this granita is a great foil for the briniest oysters.

If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.

Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

If you can’t find white balsamic vinegar, substitute white wine vinegar and increase the sugar to 1 teaspoon.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

Gochujang, a hot-sweet Korean chile paste is the secret to this revved-up mayo. Can’t pronounce it? That’s okay: Go with “special spicy creamy sauce” instead.