Dairy Free

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Poaching the shrimp with their shells on locks in their flavor.

No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

If you don't enjoy very rare meat, keep these steaks on the grill until they reach 120°; they'll still be rare, but less aggressively so.

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

A dressing of only vinegar and chili oil ties this salad together.