Dairy Free

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

A tasty herb oil is a nice alternative to a heavy or complicated sauce. It’s quick and easy to make, and it looks and tastes great. Herb oil can be refrigerated up to 2 days before using; bring to room temperature before serving.

Serve this packet hot off the grill, but be cautious when opening it.

Grilled knockwurst goes well with yellow or Dijon mustard and soft pretzels. The knockwurst will char quickly on the grill; be sure to turn it frequently.

Both the ribs and the greens need to marinate overnight, so plan accordingly.

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

You can substitute frozen pearl onions for fresh, if you like, and skip step 1.

This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto. It can be stored in an airtight container for up to 5 days in the refrigerator.

We serve this creamy rice dish with grilled skewered shrimp and a spicy lime dipping sauce.

This recipe is a good way to use any leftover rice you might have; it can easily be doubled.