Dairy Free

This easy, beach-ready sandwich pairs juicy summer tomatoes with tangy giardiniera and crunchy shreds of iceberg. Bring napkins.

With each bite you get that ideal combo of ingredients—sweet tomato, rich egg, crisp iceberg lettuce.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Mandolines were made for recipes like this; even slices will make this simple salad look like the work of a pro.

You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.

Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.

Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.

Here’s your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.

Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

Steaming the apricots over the rice while it rests softens them just enough.

A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

An accompaniment to Herb Salad Spring Rolls. Can be prepared in 45 minutes or less.

The simplest, easiest, kid-approved peanut sauce for dipping or drizzling.

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.