Dairy Free

Rice cakes are available sliced, marble-shaped, and in batons. There are dried versions, but the refrigerated version is widely available and easier to work with. You can use any combination of vegetables and seasonings here, so feel free to experiment with flavors.

One great thing about dumplings is that you can use practically anything in the filling—and you can pan-fry them, or boil them, or deep-fry them.

The collar is one of my favorite parts of the fish. Baste it with naturally sweet and salty flavor from briny kombu and dark sweet prunes. The briny and sweet sauce is easy to make ahead and store in the refrigerator. The collars of a large fish, such as cod, is the part between the head and the body; it has a (healthy omega-3) fatty richness that is ultra-satisfying. 

This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.

I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.

Make fast roast chicken by using a rarely used part of the oven: the floor. The intense heat under your skillet from the oven’s floor quickly cooks the chicken and allows its skin to become remarkably crispy.

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.

Named for the famous 8th century Tang dynasty consort, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.

The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

The best plant-based substitute for sour cream? Plant-based cream cheese. When blended, it best approximates the flavor and texture of sour cream. Top the bowl with crispy fried shallots for additional brightness and texture.

Sinhalese unroasted curry powder is called amu thuna paha (literally, raw three-five). The name refers to the three to five spices that unroasted curry powder traditionally contains. The three essential spice seeds include cumin seeds, fennel seeds, and coriander seeds, and additional curry leaves and/or pandanus leaves, and cinnamon bark.

Whole cashews are the star of this comforting Sri Lankan curry. They simmer and soften enough to sip up luscious coconut milk, scented with ginger, cumin, turmeric, and fennel.

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.