Dairy Free

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need—but that's a good thing.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. My son has eaten it two or three times a week since he was three years old—that’s a lot of cauliflower! To avoid a rut, I’ve added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I’ve come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven—and don’t forget to put some plain florets aside for the little ones.

This pickled shrimp recipe is perfect for a special occasion—perhaps as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve. The tangy pickled shrimp can be prepared in 45 minutes or less, though they require a bit of additional unattended time.

You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.

Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

The peas may bring good luck, but the bacon definitely brings good flavor.

Short ribs on a weeknight? Combine thin-cut, flanken-style ribs with a flavor-packed sauce made with mayo, miso, and Sriracha, and anything is possible.

This classic technique gets a modern punch of flavor from briny olives and capers, sweet raisins, a splash of rum, and a squeeze of bright lime juice.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.