Dairy Free

The best part of this lovely, composed salad just might be the crispy fried capers.

Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.

With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham, wrapped in a more tender and juicy package.

We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.

Finishing this dish with coconut milk retains its sweet flavor.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

I used to shy away from making pot roasts for my family because choosing the right cut of beef among all the various cuts seemed overwhelming. Take it from me, picking up a relatively inexpensive chuck roast (like the one I use here) provides a moist, juicy, and tender roast every time.

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

A robust soup brimming with mixed vegetables and protein in a rich dashi broth, this one-pot stew is eaten by Japanese wrestlers in training. It’s wonderfully hearty without being heavy.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

If you can’t find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

These flavor-packed meatballs are delicious whether poached, grilled, or baked.

If you crave the sweet maple candies sold at tourist shops, you need not wait until your next vacation to enjoy them. Maple syrup producers’ associations are eager to share these treats, and how to make them at home, to spread the gospel of pure maple syrup. This recipe is from the Vermont Maple Sugar Makers Association/Vermont Maple Promotion Board; the Massachusetts Maple Producers Association has produced a helpful video about making maple cream and maple candy. If you haven’t tried these maple candies, be forewarned: They’re like no other treat you’ve ever experienced.

Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is to help set the prosecco bubbles in the jelly. It also works very well with cava.

This fast one-pot dinner is rich enough to comfort, but light enough that it won’t weigh you down.

This is such a sweet little dessert. As you know, I’m not one for sweet treats but this is a little pop of yumminess—perfect for dinner parties, and it won’t leave your guests rolling around on the floor with indigestion.

This dish is one of my favorites for the grill. If a fish comes whole from the store, leave the head and tail on when you cook it, to help retain moisture. The fish is done when the inside of the stomach is dry.