Dairy Free

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally—anticipation and excitement at the start of the season, despair and overload at the end.

When coming up with a vinegar sauce for Fette Sau, I didn't want something that was too obviously connected to any specific regional barbecue. (North Carolina 'cue employs a sauce that's either vinegar and spices, in the eastern part of the state, or the same with the addition of tomato, in the west; South Carolina adds mustard to its vinegar sauce.) And I wanted a vinegar sauce that would work equally well with all kinds of smoked meat—not just the pork it's usually paired with. This sauce will add brightness to pulled pork, and it has enough depth to stand up to beef and lamb.

Turn your favorite ribs into the ultimate barbecue dinner with this all-purpose recipe.

We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on.

Serve this cooling mint-infused watermelon juice as cooling refreshment in the summer sun.

This juicy, crunchy salad-on-toast gets even more texture (and flavor) thanks to quickly fried capers and basil.

Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.

The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.

Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.

Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.

Let the flavors of perfect summer tomatoes shine on this simple-is-best toast.

This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.

This antioxidant-and fiber-packed salad is a perfect side for your summer dinner and spring brunches. With the fragrant addition of caraway seeds and curry powder, you'll be in anti-inflammatory (and flavor) heaven.