Dairy Free

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.

Nutty, protein-packed, and batchable—perfect for hectic mornings.

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look. 

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.