Dairy Free

As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it gains in flavor when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef fairly full-bodied, young red wine, such as Beaujolais, Côtes di Rhône, Bordeaux-St. Émilion, or Burgundy.

The Zuni roast chicken depends on three things, beginning with the small size of the bird. Don't substitute a jumbo roaster—it will be too lean and won't tolerate high heat, which is the second requirement of the method. Small chickens, 2-3/4 to 3-1/2 pounds, flourish at high heat, roasting quickly and evenly, and, with lots of skin per ounce of meat, they are virtually designed to stay succulent. Your store may not promote this size for roasting, but let them know you'd like it. I used to ask for a whole fryer, but since many people don't want to cut up their own chickens for frying (or anything else), those smaller birds rarely make it to the display case intact; most are sacrificed to the "parts" market. But it is no secret that a whole fryer makes a great roaster—it's the size of bird favored for popular spit-roasted chickens to-go. It ought to return to retail cases. The third requirement is salting the bird at least 24 hours in advance. This improves flavor, keeps it moist, and makes it tender. We don't bother trussing the chicken—I want as much skin as possible to blister and color. And we don't rub the chicken with extra fat, trusting its own skin to provide enough. But if the chicken is about method, the bread salad is more about recipe. Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings.

Add lemon granola to your citrus cookies , and they become lemon-treehugger cookies. When you hear that a cookie has granola in it, somehow you feel like you're making a "healthier" choice, right? Use Meyer lemons, a fragrant lemon hybrid more common in California than Brooklyn, if you can get your hands on them.

If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.

Bake salmon fillets next to tender spring asparagus on one sheet pan for an easy fish dinner that comes together in just 20 minutes.

Packed with healthy superfoods and a little caffeine kick from matcha powder, this creamy green smoothie bowl makes a satisfying breakfast. Chia seeds and oats add density and fiber, while mango and fresh ginger add sweetness and spice.

These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.

We love King Soba noodles on the Clean team and could easily find hundreds of uses for them. This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as fast as possible.

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico, is a particularly delicious example of this trend. The only problem? Traditional mole usually requires a pantry's worth of ingredients and an entire day in the kitchen. Here, we’ve streamlined the ingredient list—and figured out how to make an incredible sauce in a couple of hours. But this simplified version doesn't skimp on flavor. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you've got a whole new go-to chili.

Though the healthful and now mainstream Middle Eastern dip we know as hummus typically includes chickpeas and sesame tahini, this adaptation contains neither. Rather, its similarly smooth texture comes from the natural starch and protein of the English pea. In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.

On those mornings when you don't want to do anything but get up, pour coffee, and sit with your face in the sun, homemade granola is a good thing to have around. Ours is meant to be not too sweet. We serve it over very tangy plain yogurt from upstate New York's Ronnybrook Farm dairy and add a swirl of local honey for people who want it a little sweeter.

We love making this salad with mâche instead of traditional frisée.

The mere mention of ramen noodles may bring you back to your college days...and just like then, it's time to experiment a little. This spicy ramen dish contains ginger, chiles, and garlic-aromatic spices that have two amazing properties: they help to increase blood flow throughout the body and help to protect your gut against harmful bacteria, as they work as natural antiseptics in your digestive tract.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link

The steak can be marinated a day in advance—in fact, it gets better.