Dairy Free

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Our best-ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.

(Djej Emshmel) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired.

(Djej Emshmel) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. I first ate this dish in a home in the city of Meknes, sometimes called the City of Olives. Djej Emshmel (pronounced meshmel or emsharmel) is a classic Moroccan dish—chicken served in an intricately spiced, creamy, lemony, and sublime sauce with a scattering of pale-hued olives.

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.

Pass the Pods C'mon, who doesn't love edamame? Consider this the adults-only version: sautéed, spicy, and highly snackable.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

Put a tray of these in the oven when the first guests show up.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

This delivers a concentrated shot of vitamin C (from the citrus) and antioxidants (from the prickly pear).

This also makes a tasty spritzer—use club soda in place of water.

These get better with time, so don't hesitate to make them ahead.

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

The pickled hard-boiled eggs are a great snack on their own—they're sold individually at Shed.

Reason alone to take a trip down your supermarket's international aisle.