Dairy Free

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

Coddle eggs in a warming, cumin-spiced Swiss chard braise to start the new year with plenty of healthful, fortifying greens.

A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni or Americano.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it a pleasantly funky, earthy flavor.

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.

Prepared green curry paste gives this simple, dinner party–worthy dish tons of complex flavor in very little time.

I like to make a batch of Lebkuchen Spice Mix—a mixture of all the “usual suspects” in wintertime baking—in early fall so that I’m ready for the Christmas baking season. The mixture below is a great all-purpose one. But you can also tinker with the amounts if you want to highlight one flavor or another.

A zesty-flavored mayonnaise spread is the secret to this super-tender flavorful fish, and holds the almond crust in place.

Cauliflower rice with peas, carrots, green onion, and cilantro.

Fermented black soy beans—a Chinese cousin to miso paste—are the key to this flavorful weeknight stir-fry.

There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients—little more than eggs, oil, and salt—transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like—peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.

The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles—the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

This rich gravy gives a boost of extra flavor to vegetable broth thanks to an earthy thyme-garlic oil and umani-rich cremni mushrooms. Spoon it over #Vegducken, stuffing, or use it as a base for your next veggie pot pie.