Dairy Free

Mezcal and bourbon meet pineapple and cinnamon in this bar-worthy cocktail. Serve with a flaming presentation, or leave the pyrotechnics to the professionals.

This cocktail combines spicy tequila and mezcal with honey and lemon.

Invite Campari and grapefruit into your G&T for an extra-refreshing (and easy) cocktail.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look. 

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

This nonalcoholic drink—a soda fountain classic—pairs pineapple, lemon, and an easy homemade raspberry vinegar.

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

Call it garlic mayonnaise or aioli, this zhuzhed-up condiment brings a boost of flavor to just about everything it touches.

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.

Enjoy light, crispy batter-fried squash blossoms alongside your favorite aperitivo.

Find out why one reviewer calls it “the holy grail of BBQ sauces.”

The cooling, bracing Caipirinha, a.k.a. Brazil’s national cocktail, requests your undivided attention.

Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long. 

This dish of sautéed prawns and sweet corn has an abundance of flavor thanks to fresh ginger and Thai chile.

Ditch the shaker and break out the blender. We’re cooling off with lightning-fast frozen daiquiris.