Dairy Free

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

If using presliced meat, be sure to cook it all the way through.

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

Swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

A minty spice rub perfumes these succulent lamb chops with tons of flavor.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

Make sure to buy whole squid; precut rings will slip through your grill grate.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.