Dairy Free

The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. If you have fish sauce on hand, use 2 tablespoons and omit the anchovy paste and soy sauce.

Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors. Other firm, mild fish, including halibut, sole, or haddock, can be used in place of cod.

The combination of lemon zest, raisins, and pine nuts was inspired by condiments popular in Southern Italian cooking. Try the lemon relish on chicken or pork, or even as a topping for steamed broccoli.

Mint is a traditional accompaniment for lamb, but in this recipe we use a fresh herb sauce instead of mint jelly.

This hearty salad contains many ingredients and flavorings commonly found in Thai cuisine, including lime juice, chile pepper, mint, bean sprouts, and peanuts.

Radish and avocado are traditional Mexican toppings for tacos. Here they are combined in a salsa that can be served with tacos or as an appetizer with tortilla chips.

We like this steak served with sauteed mushrooms and polenta, but it would also be great with a green salad or Parmesan Steak Fries (page 83). And since it’s made with commonly available ingredients, you can enjoy it year-round.

Look for hoisin sauce and rice vinegar in the Asian foods section of your supermarket. Although ingredients vary, hoisin is generally made with soybeans, chiles, and spices. It’s used as a seasoning at the table and in cooking.

This salad works best with baby spinach; if you want to substitute regular spinach, tear it into small pieces before tossing with other ingredients. You can use tart or sweet cherries.

In this recipe for a popular Chinese dish, an egg is stirred into the simmering soup to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.

This recipe, which is as easy as one, two, three, is great for that late-night sweet tooth because it’s so quick to make. We tried it out with every kind of nondairy milk possible and they all worked, but this was our favorite.