Dairy Free

The key here is using cornstarch and rice flour. Cutting the okra in half from top to bottom, the seeds cling to the rice flour and cornstarch so the batter isn’t going anywhere.

The secret to this version of potato salad is sweet pickle relish—not diced cucumbers, dill pickles, or cornichons.

Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

These energy bites not only hit the spot for something sweet, they’re also nutrient-dense and hit all your macros.

You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. 

Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast—then freeze the leftovers to pop in the toaster on mornings that aren't so slow.

The Instant Pot’s sauté function is key here: the chicken thighs get crispy and browned before they finish cooking in a briny, lemony, garlicky stock.

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates.

Sumac is a Middle Eastern spice with a tart, lemony flavor and the most beautiful deep red color. More commonly used in savory dishes, its citrus fragrance also works just as well in a sweet cake. The spelt flour gives this vegan number a rustic look and nutty taste, producing a delightfully crunchy crust that hides a soft, moist crumb underneath, with chunks of sweet apple running all the way through.

This flavored salt takes its name from Russian monks who flavored blackened salt with herbs from the monastery gardens.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course. (Of course, adding marinated lentils, crusty bread, and a fried egg doesn’t hurt.)

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture mean they’re ideal for making meatless chorizo. If beets aren’t your thing, any sweet root vegetable will work.

This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish that retains the comforting and fragrant qualities of the beloved original.

You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms—they nearly triple in size.