Dairy Free

To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

The key to getting salmon with a crackly skin is to start it skin side down in a cold cast-iron pan—as the skillet heats, the skin slowly renders and crisps.

A heap of basil, tossed through just to wilt, adds a punchy, cooling element to this dish of chile- and garlic-marinated shrimp. Spoon it over a fluffy pile of white rice for a fuss-free summertime dinner.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.

Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.

Rice Chex cereal crushes up into a crunchy coating for these easy chicken fingers.

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.