Dairy Free

Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

Add this one to the lineup for your next spring dinner party or Sunday supper.

Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.

Muddled peas add a fresh twist.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

Martini drinker? Try this Italian take on the Vesper, which uses the slightly sweet aperitif Cocchi Americano.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushie will taste (and look).

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.

Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.

A red wine float turns the classic, summery whiskey sour into a cold-weather favorite.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

Parve or Milchig Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.

Fleishig Our Friday night chopped liver was not just the start of another memorable meal but was also part of the Sabbath celebration. My late mother gave the preparation as much importance or respect as the main course. She used a few saved and koshered chicken livers, carefully extended with a mound of sweet fried onions, cooked gently with a little schmaltz and a handful of homemade gribenes, and hard-boiled eggs. She'd grind it all together in an old-fashioned grinder, clamped to the Formica tabletop, apart from one egg that was left to be grated carefully over the served mounds of liver—yolk and white separate. Finally the mixture was combined and, on extra-special occasions, moistened with a little Kiddush wine already sitting next to the polished candles. The chopped liver was then served in generous mounds on small glass plates from Woolworths and decorated with the egg and circles of pickled cucumber.

Meat Todd: I took the traditional Jewish braised brisket (see The Jewish Brisket, Modernized) and added techniques from my French arsenal to come up with a modern, elegant version of this beloved meat dish. It must be made a day before you wish to serve it, but there's an extra plus with that—it lets all the flavors fully develop and frees you for other things.