Dairy Free

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with Cornmeal Bao With Turkey and Black Pepper Sauce.

These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Koji—a type of fermented rice used as seasoning in Japan—makes the meat in this roast chicken more tender, crisps up the chicken skin, and lends both sweet and savory notes.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

A Vietnamese-inspired ginger dressing and plenty of cooling, crunchy cucumbers takes kale salad from "not now" to "hey, wow!"

If you don’t have cinnamon and star anise in your pantry, don’t buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and crushed red pepper flakes instead.

This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.