Dairy Free

Let colorful, sweet heirloom tomatoes shine in a simple side salad.

If you don't happen to have eight ramekins, you can assemble the sauce and eggs in a single baking dish and increase the baking time if needed.

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

Channel your inner nonna while making this stunning pasta. It's a project, but it's worth it.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

This fresh and filling salad gets gently tossed with a creamy, garlicky tahini dressing and topped with fresh herbs and crunchy walnuts.

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.