Dairy Free

A lighter, brighter option for all you Caesar salad lovers.

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.

"It's everything I want in a salad: sweet, crunchy, and bright." —Claire Saffitz, assistant food editor

For a simplified version, skip the Fernet and increase the amaro to 1 3/4 ounces.

At Sqirl, they make almond milk from scratch. You can, too (really): Visit bonappetit.com/nutmilk for our recipe.

Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate. Then you can call it your classic.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

This low-heat method is very gentle, lending the salmon a velvety texture.

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

The delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche

Is it crazy to cook rice, dry it out, and then deep-fry it? Maybe a little bit. But when you taste this unique and addictively crunchy twist on tabbouleh, you'll appreciate the effort.

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.