Dairy Free

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. 

An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

This simple pasta uses gluten-free buckwheat noodles to complement blanched veggies and a savory sauce for an easy weeknight dinner.

This bark recipe lands somewhere in between granola bars the snack and granola the cereal.

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

Unlike the usual table salsa, salsa de morita is more like a paste to be used as a spread for cemitas and other sandwiches. The combination of dark, medium-heat chiles and piloncillo gives this salsa a flavor reminiscent of a spicy-sweet barbecue sauce.

Have half an hour? That’s all you need to make Thai-inspired curry noodle bowls (with steak!).

Use these tangy beets to top salads, layer on sandwiches, or enjoy as an anytime snack.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

You can serve these flatbreads as is or wrapped around a filling.

This quick and spicy riff on General Tso’s chicken relies on ingredients you probably already have in the pantry.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.