Dairy Free

A raw fruit relish is a refreshingly punchy change from the typical cranberry sauce, and far less sweet, making it great for roast meats as well as turkey.

 A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.

The Nellore district in Andhra Pradesh is the epicenter of prawn cultivation in India. I am lucky enough to have family in Nellore and have spent many memorable childhood summers with ammama there. The prawns in Nellore make it to the kitchen literally minutes after they are caught, and really do taste like the sea. The trick to this recipe is to be patient and allow the onions to brown to a deep, caramelized sweetness. It never fails to amaze me that such a simple dish can be absolutely delicio.…

Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew.

Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.

Making this roasted tomato and pumpkin seed dip doesn’t require fancy techniques—just fresh ingredients and a little time.

Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.

If you’re lucky, you’ll find mooncakes with an egg yolk or two, which means there’s more of the best part to share with your family.

Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.

Rubbed with garlic, lavender, and other spices, this roast is the perfect centerpiece for a celebration.

Don't throw away your watermelon rinds. Turn them into these sweetly sour preserves, which are a perfect accompaniment to roasted meats, cheese plates, and more.

A salad of brown lentils, dressed with sliced onions and a mustard vinaigrette, is perfect for picnicking. 

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. 

Chewy, flaky, rich paratha is always a crowd-pleaser.

Fish fragrant sauce doesn’t actually have any fish in it, but the sweet, sour, and spicy elements in the sauce are traditionally used to cook Sichuan fish dishes, and it gives this dish its name.

This dish is full of a bewitching fragrance that comes from steaming it under a generous cap of fermented greens, exchanging aromas and flavors.