Dairy Free

Pastry chef Jennifer Jones of Topolobampo in Chicago shared this recipe as part of a Cinco de Mayo feature on Mexican desserts. Jones encourages you to use different fruits in this refreshing dessert, but recommends sticking to ones that are sweet but have acidity. Raspberries are a perfect example.

Mullen likes to spoon leftover vinaigrette over fish or grilled vegetables.

We usually turn to fish for omega-3 fatty acids and their brain-enhancing powers, but walnuts are a great vegetarian source of the nutrient.

Spring rhubarb adds tartness and crunch to a fresh salsa to accompany chicken.

Ras-el-hanout, meaning "head of the shop," is a complex North African spice mixture that imparts a blend of aromatic, spicy, and earthy flavors.

A great alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen), it seems there's nothing this spread can't do. French green lentils work best here, but the most important ingredient, notes chef Antonio Prontelli, is top-quality extra-virgin olive oil.

Satisfy a hankering for high-fat Alfredo sauce with this light, no-dairy version. Oat milk and cashew butter stand in for heavy cream, keeping calories and saturated fat low.

Where's the beef? Who cares? The spiced beans in these festive folds contain fiber, a blood sugar regulator that fends off cravings, as well as protein, which builds lean muscle. Satisfied taste buds and a trimmer you—check and check!

Traditional Asian meals tend to be full of veggies, and this one won't disappoint. Also, peanuts provide protein and off-the-chart levels of resveratrol, the same heart-smart compound found in red wine.

This salad is perfect for a weekend lunch or a quick weeknight dinner.

Adding grated apple, a pectin-packed fruit, naturally jells the jam and gives it a pleasant tartness.

Think of this aioli as your secret sauce. Made by transforming egg yolks, garlic, and olive oil into a creamy dip, it's Provence's answer to mayonnaise. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific: "Add a thin drizzle of oil and whisk like crazy," says Suzanne Goin, chef at L.A.'s Lucques, Tavern, and A.O.C. Her version lets the egg shine by using half flavor-neutral grapeseed oil so the olive oil doesn't dominate. The result is a harmonious sauce with a supple texture (thanks to hand-whisking instead of using a blender) that begs to be spooned onto meat, bread, and fish. Goin serves it with salmon and poached spring vegetables, but no matter what you pair it with, this sauce is the star.

Serve this fragrant, Indian-inspired side dish with all things chicken.

If time is short, skip baking the homemade meringues and use store-bought.

To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.

Sometimes all it takes are three ingredients to kick off a party.