Dairy Free

A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled.

A fresh, bright pineapple dressing ties together this irresistible steak dinner.

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Crushing and smashing green beans and cucumbers creates nooks and crannies to soak up as much umami-rich miso sauce as possible. And this is a dressing you'll want a lot of.

Don’t trust anyone who doesn’t love a chicken cutlet.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.

These coconut- and oat-studded bites come together in just one bowl—keep them on hand for a healthy anytime pick-me-up.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.

A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.

If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

A kicky chile-lime dressing wakes up your weeknight salmon.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

Summer tomatoes and briny olives turn saucy as they cook underneath roast chicken in this simple weeknight dinner.

In this spicy version of Korean fried chicken, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot sauce.

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.