Dairy Free

Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that’s just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won’t dry out; plus, they’ll continue to soak up all that flavor.

We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

Let this recipe be the excuse you need to dip all your farm-fresh foods into garlicky mayonnaise.

This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.

When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

Use this fruit compote to fill pastries, spoon over ice cream, or mix into smoothies.

Making a batch of barbecued ribs in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.

This is total comfort food, but made with less saturated fat and more veggies than traditional recipes.

Flanken-style short ribs are an affordable, quick-cooking cut that benefit from a bittersweet, mustardy orange-marmalade marinade. Pair with hardy charred lettuces for a summer feast

Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.

You'll save at least an hour or two of cooking time when you make beans in an electric pressure cooker.

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

Tossed with crunchy cucumbers, peanuts, and fresh red chiles, this salad makes a refreshing summer dinner spooned over rice or all on its own.

Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

This cooling soba salad has a creamy, savory dressing flavored with tahini, miso, rice vinegar, and sriracha. Jicama matchsticks add crunch, while avocado contributes richness.

The savory, warming flavor of jerk seasoning gets brightened with plenty of citrus in this simple and delicious bass recipe.

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice.