Dairy Free

Starting with fresh ingredients like avocado and cucumber this take on a poke bowl is simple to execute and surprisingly tasty. Try this variation on everyone’s favorite sushi roll, deconstructed, with all the great taste of a California roll.

In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.

Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.

These chewy, richly flavored fruit snacks are prepped in a matter of minutes, but they’ll take time in the oven, so plan ahead.

Round out a breakfast of spiced lamb sausage patties with a handful of leafy greens and creamy avocado.

In this Indonesian satay, the dipping sauce is used as a marinade to give the meat more intense flavor.

Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.

As this pan-seared steak rests, char scallions in the same skillet, then toss with toasted walnuts, grated garlic, olive oil, and all manner of things bright and briny for an addictive condiment you’ll turn to again and again.

Grill cherry tomatoes in a skillet alongside strip steaks until charred and saucy, then toss them with fresh tomatoes, garlic, and red chile for a sweet, tangy, perfect summer sauce.

It may seem like blasphemy to toss brisket onto a hot grill; but this method for thinly sliced, marinated meat results in flavorful, juicy steak strips for everyone.

Inspired by Cantonese char siu, this boneless pork shoulder is gloriously shellacked with a molasses glaze for the perfect balance of sweet and savory.

While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.

These grilled chicken drumsticks cook over indirect heat until the skin is browned and crisp, then get basted with a savory-sweet glaze.

If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. Look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.

The sweet-and-sour glaze on these pork chops gets them good and dark, coating them with rich flavor—don’t be afraid to let them get a little black.

These grilled pork ribs are all about the sauce: a stir-together Korean chile paste situation that has everything you want (heat, sweetness, tang, and deeply savory flavor).

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they're smoky outside and sweet and juicy inside.

Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish—one near the tail and the other at the head—then quickly and confidently roll it away from you onto its other side in one fluid motion.

Like rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.

This chicken packs some heat, which is why we pair it with a crisp and cooling fennel salad. If fennel isn’t your thing, use radishes, carrots, or cucumbers—any shaved crunchy veg will do.