Dairy Free

The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it’s roasted over high heat to create a spicy, toasty bark.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more. 

Serve this creamy dip with crunchy vegetables, a meat platter, spread on sandwiches, or thinned out and used as a dressing for salad.

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs—it’s the perfect companion to seeded crackers or good bread.

Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool.

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal. 

These baked-then-broiled ribs boast a flavorful, savory glaze that combines earthy red miso, warming gochujang, and Calabrian chiles.

Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.

This succulent chicken is spiced with ras el hanout, a North African spice mix.

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

Crisp the vegetables up after they've had a chance to soak up the marinade—or don't, they’re delicious at room temperature, or even served cold.

The best thing about this classic sesame-based confection (aside from the fact that it’s so delicious) is how easy it is to make at home.

This is just one version of Amy Chaplin's raw vegetable-based dressings from her book Whole Cooking Everyday. Made by blending vegetables with herbs and citrus juice until creamy, they are light, super flavorful, and addictive.

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

No searing, no chopping, one baking dish.

Nutritional yeast adds a hit of umami that plays well with earthy kale and buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.