Dairy Free

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.

This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can’'t locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

Avocado—for dessert?!? Well, it is a fruit, after all.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.