Dairy Free

Using an egg white adds crunch without calories.

For this dish, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Chopped lemon pulp and peel are added to the couscous for a complex bittersweet flavor.

Although the Delta Queen's cooks enjoyed this dish made with leftover turtle, you can use just about any kind of meat. If you don't have leftovers, try boiling a less-tender cut of beef until tender and use the stock for the soup.

If you're trying to incorporate more dark leafy greens into your meals, Swiss chard is a great starter vegetable. It cooks quickly compared to kale and collards, and the stems are as delicious as the leaves. In fact, the stems are the prized portion of the plant in Provence, and that's not something kale or collards can brag about. We prefer green Swiss chard in this recipe because it cooks up a brighter green than red or rainbow chard and the stems are more tender, but if you can't find the green, don't hesitate to use other chards. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Hanukkah Feast. Menu also includes Salmon with Potato "Scales" and Apple Fritters with Orange Glaze .

Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that’s ready from the start in 30 minutes.

Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

Ready in less than an hour, this satisfying twist on traditional chili tastes like it’s been simmering all day!

Easy Marzipan, in some form or another, has been in existence for almost a thousand years—likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this dish with Red Quinoa with Pistachios .

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros.