Dairy Free

Fresh herbs give these sauces bright flavors. Use them to top grilled meats or steamed vegetables. They also make fantastic sandwich spreads.

These are great basic techniques for chicken that you can use in any recipe that calls for rotisserie chicken. The poached chicken recipe produces broth that you can use whenever canned stock is called for.

Vinaigrette is usually considered a salad dressing, but it also makes a fine sauce for vegetables, such as steamed green beans and boiled potatoes, and main dishes, such as broiled chicken or fish.

Rather than eliminating yolks altogether, we used fewer—to reduce fat and to avoid the rubbery texture that can be obtained by using only egg whites.

This main course needs no accompaniment other than a tossed green salad. Try the Mixed Green Salad with Citrus Dressing on page 54.

Sautéed Bok Choy and Broccoli (page 249) and a big bowl of white rice are all you need to accompany these tasty—and remarkably easy—fish steaks.

Try these flavorful chops with Buttermilk Mashed Potatoes (page 247), Roasted Pears and Sweet Potatoes (page 249), or Roasted Fennel (page 247).

Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.