Dairy Free

If you want boozier pops, increase the gin to 1/3 cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded.

There’s no need to roll these super-thin. In fact, a little heft keeps them moist.

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

The ingredients for a meringue are very simple; you need double the weight of sugar to egg whites. It is easy to make any quantity of meringue if you follow this 2:1 ratio.

Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.

Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.

Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it’s well pressed and to let it marinate for plenty of time.

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

A quick toss in sweet, softly spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish.

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled.

A fresh, bright pineapple dressing ties together this irresistible steak dinner.

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

Don’t trust anyone who doesn’t love a chicken cutlet.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.