Dairy Free

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!

Satisfying enough for winter and light enough for spring, this Spanish-inspired braise is packed with chorizo, chickpeas, and an invigorating splash of Sherry vinegar.

These personalized cookies are fresher and more fun than the average takeout treat.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Citrus segments get saucy in our play on duck à l’orange.

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

This side dish has it all: creamy avocado, tart orange, savory greens, zesty chutney, and crunchy toasted almonds. Serve as a salad or a side dish alongside a piece of grilled fish.

Potent—but so much classier than your dive bar shots.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.

Light, creamy, warm, and slightly-sweet egg-based dressing is the perfect companion to zesty watercress. This is adapted from a recipe in "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, which we updated for our 2016 Epi Valentine's Menu.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors inspired by Persian cuisine.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

The fennel seeds turn into an aromatic, crunchy crust on the skin.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.

A host of fresh herbs—mint, cilantro, and parsley—plus ginger and lemon zest add refreshing zip to this grain salad.

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all—a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel—sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.