Dairy Free

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

My love for Asian food is never-ending, and this easy, quick chicken meatball creation is a favorite. The secret here is to steam the meatballs so they remain tender and succulent. Searing briefly afterward adds a wonderfully caramelized crust without overcooking.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is. 

Given my very high regard for a grilled naked lamb chop, all juicy and charred, when I do go for something more elaborate, it's got to be worth it. This dish is. Here, the meat is coated in toasted whole spices—fennel, coriander, and cumin seeds—that have been very lightly crushed. The seeds retain their texture, giving the meat both a heady scent and a good crunch. For serving, a tahini-lemon sauce adds a rich nuttiness, while a dash of sumac provides its berrylike tartness.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

These steak kebabs are marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted veggies.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish.

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”