Dairy Free

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.

Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.

Unlock the comforting properties of fresh turmeric by infusing it into steaming coconut milk scented with the warm, spicy notes of cinnamon, ginger, and black pepper.

All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

A quick marinade infuses the salmon with sweet, herbaceous flavor and transforms it into a stunner of an entrée.

Here, we flavor a crispy meringue cookie with toasted hazelnuts. For richer flavor, fold in some chopped chocolate.

This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

Macaroons that taste like creamsicles? What could be bad?!

Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.

A few days a year, Boccione "Il Forno del Ghetto," the generations-old kosher bakery on Via Portico d'Ottavia, sells pizzarelle. The bakers make them only during Passover, and due to restrictions on working, the baker is closed during most of the holiday. If you time it right, this highly seasonal specialty can be yours. Otherwise, drop by Boccione for their year-round non-Passover classics like thick ricotta cakes and Biscotti con Mandorle e Cannella. And don't be turned off by the slightly cha.…

This fresh salad was inspired by the elements of a Passover Seder plate.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

This riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.

Kimchi can be made and eaten any time of the year, but I really crave it in the spring. In this recipe, the kimchi and assorted quick-pickled vegetables are the dominant flavors, making a bright-tasting, tangy bowl. Pickling chard stems is a great way to use them up—they’ll add bits of celery-like crunch, and using rainbow chard means lots of extra color, too. Furthermore, the pickled components and the sautéed chard both keep well, meaning that they can be made in advance or packed up as good leftovers. Let the toppings come to room temperature before serving, so that they don’t cool down the bowl drastically when you stir all the ingredients together.

For this noodle bowl, I took inspiration from Heidi Swanson’s Black Sesame Otsu in Super Natural Every Day, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi. Like other cold noodle dishes, this is a good dish for packing up, and in my experience has been wonderful on the beach. The shredded egg and wisps of radish incorporate into the noodles, the shallot brings crunch and zing, and the final drizzle of kecap manis—the Indonesian soy sauce— brings the whole bowl together in the most satisfying way.

Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.

You found the Easter eggs, now put them to use by making this easy, deviled eggs–inspired sandwich spread.