Dairy Free

Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.

The salmon and green beans are equally good served warm or cold. If chilling, prepare recipe through step 3; refrigerate fish, green beans, and dressing separately, then proceed with step 4 just before serving.

Sugar snap peas add distinctive crunch to this refreshing salad. Look for plump green ones with smooth pods. If using frozen shrimp, thaw them overnight (see below). The zesty dressing is inspired by popular versions served at Japanese restaurants.

You can poach the eggs a few hours before composing the salad. Immediately place them in an ice-water bath to stop the cooking, then keep in a bowl of cool water (it should just reach the tops of the eggs). Reheat briefly in a pan of barely simmering water.

Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.

Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.

Look for wonton wrappers in your supermarket’s refrigerated section (often next to tofu); they are also available frozen. Unused wrappers can be frozen, wrapped in plastic, for up to two months.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

This tangy relish is very versatile; try it as a spur-of-the-moment starter with crostini (page 365), or as a quick pasta sauce or sandwich spread. It can also be spooned over broiled white fish, such as flounder or tilapia.

This dip is a favorite among Everyday Food editors. Double the recipe to make extra, as it will keep, covered and refrigerated, up to three days. Navy beans can be used in place of cannellini.

This pressed sandwich—a specialty of Nice, France—is filled with many of the components of the classic Niçoise salad (tuna, olives, and hard-cooked eggs). Weighting the sandwich allows the bread to soak up their flavors as it compresses.