Dairy Free

This steak pairs well with grilled corn or a crunchy salad.

This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.

Just as easy and fun to cook as they are to eat, mussels deserve a spot in your weeknight dinner rotation.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

Fresher and more vibrant than the jarred stuff, this easy-to-make relish is good on hot dogs, burgers, and grilled sausages.

Chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans. "It adds a bit of acidity, fat, and richness without overpowering the dish," he says. And it makes a strong case for using meat in a supporting role to veggies, not the other way around.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Editor's note: Serve this sauce with Michael Chiarello's Grilled Pasta with Grilled Meatballs . Grilling the tomatoes and roasting the red pepper gives this sauce an underlying flavor that I really like. I tend to double this recipe and freeze what I don't need. I'm always glad to have this sauce on hand. It's best to grill tomatoes over charcoal or a wood fire that's about 30 minutes past its hottest point. I like to use a plancha but you can use a cast-iron pan or grill the tomatoes directly on the grill rack.

Cookbook author and meat authority Bruce Aidells created this recipe exclusively for Epicurious. Aidells' garlic and fresh herb rub and bacon-infused barbecue sauce make for ribs that burst with flavor, while his cooking method—the ribs are baked first then quickly finished on the grill or in the broiler—means home cooks can make tender, meaty ribs without a lot of fuss. The recipe makes 2 cups of barbecue sauce, but you'll need only about 1/2 cup to glaze the ribs. Aidells recommends serving the extra sauce alongside the ribs, and holding onto any leftovers, which can be kept, covered, in the refrigerator for 2 weeks. "It's a great thing to have around for other barbecues," says Aidells. "And you can use the sauce to rewarm leftover ribs by gently heating the ribs in the sauce." For more on Aidells' ribs, rub, and barbecue sauce, see Classic Recipes: Barbecue Ribs and Barbecue Sauce.

Long before I discovered my love of sashimi, I fell in love with the viscous, sweet taste of teriyaki. With anywhere from 300 to 700mg of sodium per tablespoon, however, teriyaki chicken from the local takeout is now out of the question. So, to meet my cravings, I let go of the original dish and focused on finding a substitute with a similar color, thick coating, and unique flavor. The low-sodium answer lay in tamarind paste—a sweet and tart concentrate made from tamarind seed pods. It is popular in Indian, Middle Eastern, and East Asian cuisines, and can even be found in Worcestershire sauce. Its acidic properties help tenderize meat, and in Ayurvedic medicine it is said to have heart-protecting properties. Or in Western medicine speak, it may help lower bad cholesterol. While it is no teriyaki, this tamarind sauce sure makes a convincing look-alike. The savory sweetness of the tamarind will delight your palate. If you have any leftover herbs in your kitchen, like mint, cilantro, or even some green onion, dice and sprinkle them over the chicken at the end for some extra color and cool flavor. And to make a traditional bento presentation, serve with a slice of orange and crisp lettuce salad.