Dairy Free

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!

This recipe has all the makings for your new favorite classic fish sandwich.

Wake up grilled chicken by glazing it with a sweet-and-tangy barbecue sauce, and pairing it with a salad of grilled onions, raw tomatoes, and pickled green beans.

In the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.

Unlike the oven, the air fryer makes actually-crisp chickpeas. The high heat, circulating at a super-fast speed, dries out the chickpeas so they’re almost dehydrated.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo—the ideal foil for ripe summer tomatoes and salty bacon.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.

Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Juicy, jewel-toned, peak tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste. This sauce goes well 
with any grilled meat or fish.

Turn any roasted or grilled vegetable into a picnic-ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.

This boldly flavored fruit salad is a welcome accompaniment to any grilled main.