Dairy Free

A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone—green rice works in any season.

Newsflash: you're messing up your tomato sauce by cooking it.

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.

This is a quick and easy-to-throw-together, eat-the-rainbow revelation.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

Pico de gallo, but make it roasted.

This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly.

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.

Herby cumin-spiced lamb and squash over a bed of creamy hummus makes for a delicious and simple dinner. Serve it with lots of toasted pita for scooping everything up.

Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to a new spot as needed and keep going.

If you’re going to turn on the oven in August, it better be for a good reason: This sauce, made from broiled tomatoes and peppers, is tangy, smoky, juicy, and definitely worth it.

Sweet corn is perfectly paired with briny clams in this dish that’s easy enough for a weeknight, but elegant enough for a special occasion. Serve it with plenty of good bread to dunk in the broth.

Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

Switch up this endlessly riffable salad to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.