Dairy Free

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.

Toss grilled carrots and fresh avocados with a chile-ginger dressing that's sweetened with honey for a simple side that can easily double as a light lunch.

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.

Grated cassava takes the place of flour in this classic Filipino cake, which soaks up the rich coconut milk, and lends a sweet, nutty flavor and a sticky, chewy texture.

This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.

Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

If you ever have a fresh warm flour tortilla made properly, you’ll understand why they’re so revered in northern Mexico. Pork lard gives the best results.

Flatfish is ideal for grilling if you cut it into wide planks but leave the skin and bones intact. The skin insulates its tender meat during grilling, and the bones help keep the pieces together.

This all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.

A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken. 

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

These creamy black-eyed pea patties are flavored with mushroom, miso, tamari, and Scotch bonnet chiles. They’re finished off with a sweet-and-tangy barbecue sauce and a spoonful of chowchow.

Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn’t be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.

Potato salad gets a fresh burst of flavor from a dose of Jamaican jerk seasoning. The spicy rub is the foundation of the creamy dressing, where some of the heat is quelled by rich mayonnaise.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.