Dairy Free

Use these tangy beets to top salads, layer on sandwiches, or enjoy as an anytime snack.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

Chef Ignacio Mattos of Café Altro Paradiso and Estela in NYC inspired this puréed lemon dressing with olive oil, miso, and honey—the ideal base note for pleasantly bitter radicchio.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

You can serve these flatbreads as is or wrapped around a filling.

This quick and spicy riff on General Tso’s chicken relies on ingredients you probably already have in the pantry.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

My love for Asian food is never-ending, and this easy, quick chicken meatball creation is a favorite. The secret here is to steam the meatballs so they remain tender and succulent. Searing briefly afterward adds a wonderfully caramelized crust without overcooking.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is. 

Given my very high regard for a grilled naked lamb chop, all juicy and charred, when I do go for something more elaborate, it's got to be worth it. This dish is. Here, the meat is coated in toasted whole spices—fennel, coriander, and cumin seeds—that have been very lightly crushed. The seeds retain their texture, giving the meat both a heady scent and a good crunch. For serving, a tahini-lemon sauce adds a rich nuttiness, while a dash of sumac provides its berrylike tartness.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

These steak kebabs are marinated in soy-ginger sauce, and served over a salad of bok choy, kale, and cucumbers.