Dairy Free

Originally from Yemen, this fiery condiment has a dense, round flavor that comes from a variety of fresh chiles, herbs, and spices.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

In this recipe, pineapple makes a fantastic marinade that caramelizes on the grill to create a tasty crust on chicken breast.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.

This recipe brings together the flavors of Mexico’s Gulf Coast with the anise-like flavor of Mexican avocado leaves and the tang of sour oranges.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

A sophisticated take on the beloved children's snack of celery with peanut butter and raisins, this salad is a study in textures with chewy dates, crisp apple, and fresh herbs.

Jarred marinated artichokes get breaded and deep-fried until they’re golden brown and crispy—then piled onto a sandwich with tangy pickles, crunchy cabbage slaw, and an herby jalapeño ranch.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

This is a great last-minute dinner.

This Jalapeño Ranch is gonna kick up all kinds of taco creations and take veggies and dip to a new level in your life.

For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.

Qiāng bǐng is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove.

This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.

Without the savory crunch of fried garlic, my kitchen wouldn’t be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden flavor nuggets. For the Fried Garlic Noodles, I showed you how to make a quick version of fried garlic in the microwave. If you want to take your fried garlic game to the next level, though, you can fry it in large batches like we do at Tin Roof, since it will keep for several weeks. Though more labor-intensive, this cooking method produces a crispier, evenly browned fried garlic that packs a ridiculous amount of roasted garlickiness.

With a simple sweet onion dressing, roasted peanuts, and crunchy potato chips, this salad is an easy favorite. As the salad sits, it becomes even more flavorful.

Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

Want deviled eggs, but don't want to *make* deviled eggs? This rich and flavorful spread uses the same base ingredients—boiled egg yolks, mayo, and Dijon mustard—for a smooth spread that's perfect for slathering onto toast.