Dairy Free

"Hey. Hey. I'm Frank, the Conch Salad Man. I'll sell you the world's best conch salad!" He was holding a huge white pickle bucket brimming with his conch salad. With no more explanation than that, he reached in and gave me a paper cup full. I tipped back a mixture of finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs. The flavors of the sea were in there, too. Living in Key West was my culinary university; I never needed more formal training. The place was filled with honest, in-your-face flavors that came from the Cuban, Bahamian and African-American residents and wanderers who passed through. I didn't move to Key West to re-invent the cuisine—I came to find a home. In the process, I found a path to both. In this recipe, you will taste the foundation of each.

Pico de gallo, also known as salsa Mexicana, has become a common sight on tables in the U.S. and it's easy to see why. The mixture of raw, chopped ingredients improves just about any meal with its lively acidity, lip-tingling heat, and crisp texture. This version is a riff on the classic that swaps lemon for lime to great effect. Whenever I take a bite I have a heretical thought: This is so delicious that maybe we Mexicans should use only lemons!

Another fantastic substitute for soupy beans, these pack a punch, which is just the thing for tortas. The chile powder should be reduced by half if serving these beans as a side dish.

We're skipping the classic cubes in favor of tangled butternut ribbons baked into a moist flat cake for a seriously showstopping first course. Pair the squash with a mix of spicy arugula and ever-so-slightly-bitter chicory enhanced with savory pancetta and toasted hazelnuts. A sweet-tart apple vinaigrette is the final touch atop the most refreshing fall salad we've tasted in a long time. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Mashed Potato and Cauliflower Gratin; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Who knew Cabernet and cranberries would make such a dynamic duo? Add dried figs (plumped in the Cabernet ahead of time), and you end up with a winey, fruity fig bar, minus the cookie. This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam. It's worth buying extra cranberries and freezing them so you can make more to last you through the winter. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

There are hundreds, if not thousands, of barbecue chicken recipes out there, and we've certainly had our share, so we can say with authority that this spicy sweet-and-sour grilled chicken is the best we've had to date. It's got enough heat to titillate your taste buds, but not so much that kids will steer clear. The additions of tomato paste and soy sauce provide deep, dark, low notes that keep the sauce from squealing. In other words, it's heat with harmony.

I adore the kick that wasabi gives to anything in its path. Get it in powder form and add slowly to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back the toxic green stuff in a tube.

Editor's note: Use this gluten-free flour mixture to make Jeanne Sauvages' Spritz Cookies or Sufganiyot (Jelly Doughnuts).

With a tropical flair really sweetens things up. Chop fruit in advance; assemble day of. Done!

And they're almost too good. Almost. Prep the patties the day before, then cook them quickly just prior to serving.

We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.

These udon noodles with chicken and scallions come together in under 30 minutes.

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.

The trick to making these cookies is to go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling.

Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.

This recipe works best with medium to large oysters. Have your fishmonger shuck them for you.

Roast these sweet, tangy carrots—a perfect foil for the deliciously fatty rib roast—while the beef rests.

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.