Dairy-Free
1473 recipes found
Bread-and-Butter Pickles
For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander. Generally, the smaller the cucumbers, the more crisp the pickles will be. I used very small Kirby cucumbers, and a month later mine still crunch with each bite.
Grilled Fish With Salsa Verde
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Blond Puttanesca (Linguine With Tuna, Arugula and Capers)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you’re cooking.
Spanish-Style Shrimp With Garlic
Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.
Salmon Tacos With Greens and Tomatillo Salsa
You can also use arctic char in this tangy, healthy filling for tacos, which tastes good hot or cold. The fish can be cooked up to three days ahead, if you'd like, and flake it. The spinach can also be steamed ahead of time and then kept in the refrigerator for up to three days. Then just toss everything together with the tomatillo salsa when you're ready to eat.
Chermoula
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it’s great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Coconut Butternut Squash Soup
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Pineapple Avocado Salsa
A sweet, fruity flavor and a mix of textures set this salsa apart. It goes great with salmon or just about any other fish. This is a sweet, fruity salsa, with a wonderful array of textures: juicy, sweet-acidic pineapple; soft, creamy and subtle avocado; and crisp and refreshing jicama, with everything set off by the heat of the chiles. The avocado gives a pale green cast to the mix. It looks beautiful with salmon and goes with just about any other fish, as well as with chicken or even fajitas.
Vegetarian Chili With Winter Vegetables
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Curried Cauliflower Soup
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Mushroom Ragout ‘Gravy’
I never make gravy. Some people find that perplexing, but I don’t like it — there’s just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
Vegan Pie Crust
Shortening replaces butter in this vegan version of traditional pie dough. Because shortening has a higher melting temperature than butter, you can prepare the dough without any sticky disasters. It also bakes into a beautifully tender and not-at-all-soggy crust. When shopping for a shortening, look for one made with coconut oil, palm oil or a combination of the two.
Blueberry Pie Filling
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event. But just imagine that summery smell, and taste, in deepest winter. This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
Pan-Fried Trout With Rosemary, Lemon and Capers
This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.
Chipotle, Peanut and Sesame Seed Salsa
This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it’s called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It’s especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.
Frozen Melon With Crushed Raspberries and Lime
Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)
Braised Collard Greens
Adding hard cider to smoky ham stock (a trick from the recipe developer Grace Parisi) builds a foundation of tangy, tart flavors in this recipe. It takes about 2 hours for the hocks to become tender, but once your kitchen fills with the smell of ham bubbling away in a pot of vinegary cider, you’ll never want that slow simmer to end. If you like really sour collards, add a splash of apple cider vinegar once the greens have finished braising.
Vegan Cacio e Pepe
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Vegan Pho With Carrots, Noodles and Edamame
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho. I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh. Lots of chives stood in for scallions. I did without cilantro or Thai basil but had plenty of Italian basil and mint from my garden.
Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it — it adds a nuttiness that's essential to the authentic flavor of the dish.
Seared Scallop Pasta With Burst Tomatoes and Herbs
Although usually designated as a “something special” ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Sephardic-Style Macaroons
Oats With Amaranth, Chia Seeds and Blueberries
Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix. The chia and the amaranth pump up the nutritional value of this cereal -- both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s. They also contribute texture. For even more great texture, top the cereal with chopped toasted hazelnuts or almonds.
Stir-Fried Sesame Shrimp and Spinach
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don’t eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.