Dairy Free

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.

Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

If you don't have each and every grain listed, don't stress. Use what you've got—just bump up the quantity.

This crunchy winter salad is exactly what you'll want to pack for lunch this week.

Believe it or not, we came up with a new way to chop broccoli.

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

A vegan's delight, with a gentle bonus buzz from the matcha.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.