Dairy Free

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It’s carbonation.

This easy pork roast is a hands-off dinner party main thanks to your slow cooker.

Drizzle this pickled peppercorn vinaigrette over slow-cooked meats or roasted vegetables to brighten things up.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

Almost anything—apples, pears, berries, watermelon—can be used in these fruit preserves from Vivian Howard.

Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

Cashews make this creamy asparagus pasta sauce rich without any cream.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.

This spicy Hunan steamed fish recipe can be made with either carp or salmon.