Dairy Free

Planning a spring dinner party? This is the entree you’re going to want to put on your menu.

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.

You can steam and crush the potatoes in the morning if you'd like. The finished dish is great at room temp.

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham.

The super-seasonal, crowd-pleasing chicken your Passover Seder needs.

Make this stunning flourless pink and green cake for Passover or to end any and every spring celebration.

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.

Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.

A pinch of cayenne and two kinds of mustard give this sweet and savory condiment a kick.

Vibrantly colored and spiced, this creamy dressing is great drizzled over your favorite salad, grain bowl, or cooked veggies. Fresh turmeric will give you the best flavor and health benefits, but if you can't find it, ground dried turmeric works too.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

Chef Krajeck serves a similar dish at Rolf and Daughters; his hazelnut broth adds a clever layer of flavor.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.