Dairy Free Recipes
Dairy-free recipes, as written — no substitutions required.
101 recipes
Onigiri Rice Balls
Hand-formed triangles of salted short-grain rice with a pickled plum center and a strip of nori. They hold at room temperature for hours, which makes them a practical packed lunch.
Nordic Rye Porridge with Berries
Cracked rye simmered with salt until it turns thick and creamy, topped with a tart berry compote cooked in the same pan. Earthier and chewier than oat porridge, and it holds you all morning.
Moroccan Carrot Salad with Cumin
Carrot coins simmered just tender, then marinated while still warm in cumin, paprika, garlic, lemon and olive oil so the dressing soaks in rather than sitting on top.
Moqueca Brazilian Fish Stew
White fish layered over onion, peppers, and tomato and simmered in coconut milk, finished with palm oil and cilantro. The lime and garlic seasoning goes on the fish first, not in the pot.
Miso Soup with Tofu
Kombu dashi loosened with barley miso off the heat, with silken tofu and wakame. The two rules that decide it: pull the kombu before it boils, and never boil the soup once the miso is in.
Mercimek Koftesi Red Lentil Patties
Turkish red lentil and fine bulgur patties worked with softened onion and red pepper paste, then shaped by hand and eaten cold in lettuce leaves with lemon. The lentils are cooked dry so the bulgur can absorb what is left.
Menemen
Turkish eggs stirred loosely into softened green peppers and cooked-down tomato until just set. It is served in the pan it was made in, soft and loose rather than firmly scrambled.
Masala Peanuts
Raw peanuts jacketed in a spiced chickpea-flour batter and fried until the coating shatters. A standard Indian tea-time snack that stays crisp for a week.
Masala Dosa
A naturally fermented rice-and-urad-dal batter spread paper-thin on a hot griddle until crisp, then folded around a soft turmeric potato filling. The overnight ferment does most of the work.
Korean Beef Bulgogi
Thin-sliced ribeye marinated in soy sauce, grated Asian pear, sesame oil, and garlic, then seared over high heat until the edges caramelize. Twenty minutes is all the pear tenderizer needs.
Jollof Rice with Chicken
Long-grain rice cooked down in a blended base of red pepper, tomato, and Scotch bonnet with browned chicken on top, steamed until the grains separate and the bottom layer takes on a smoky edge.
Jicama and Citrus Salad
Cold jicama batons and orange rounds under lime juice, ground chile, and salt. The jicama stays snappy and faintly sweet, which is the whole point of serving it raw.
Jerk Chicken Wrap
Chicken thighs coated in an allspice, thyme and Scotch bonnet paste, grilled over direct heat and wrapped with crunchy cabbage slaw and a lime-scallion sauce. Heavy on warm spice, cut by acid.
Jeera Aloo Cumin Potatoes
Boiled potato cubes tossed in cumin seeds bloomed in hot oil with turmeric and green chile, pan-fried until the edges crisp and finished with amchur and lemon. Dry-textured, meant to go alongside dal and roti.
Jamaican Brown Stew Chicken
Chicken browned in caramelized sugar, then stewed with thyme, allspice, and a whole Scotch bonnet until the gravy is dark and thick. The burnt-sugar step is what makes it brown stew.
Hotteok Sweet Filled Pancakes
Yeasted dough sealed around brown sugar, cinnamon, and walnuts, then pressed flat on a griddle until the filling melts to syrup. Chewy from a little glutinous rice flour, crisp at the edges.
Harira Chickpea and Lentil Soup
A tomato-based Moroccan soup of chickpeas and brown lentils spiced with ginger, cinnamon and turmeric, thickened at the end with a flour-and-water slurry that gives it a velvety body.
Greek Lemon Roasted Potatoes
Potato wedges braised in the oven in lemon juice, olive oil, garlic and oregano, then roasted uncovered until the liquid reduces to a syrupy glaze and the edges brown.
Greek Baked Fish Plaki
White fish fillets baked under a slow-cooked tomato, onion and olive oil sauce with oregano and lemon. The sauce reduces around the fish so it needs no thickener.
Goma-ae Sesame Spinach
Blanched spinach squeezed dry and dressed with toasted sesame seeds ground to a coarse paste with soy sauce, sugar and mirin. Nutty and lightly sweet, served at room temperature in small portions.
Goi Tom Vietnamese Shrimp Salad
Shredded cabbage salted and squeezed dry, tossed with cooked shrimp in a lime and fish sauce dressing. Mint, peanuts, and fried shallots go on at the last second so they stay crisp.
Gambas al Ajillo
Shrimp cooked fast in olive oil infused with sliced garlic and dried chile, then deglazed with dry sherry. The oil doubles as the sauce, so serve it with bread or rice to catch it.
Fried Sweet Plantains
Blackened-ripe plantains cut on a long bias and shallow-fried until the sugars caramelize into dark lacy edges around a custardy center. Salt and cayenne go on while they are still hot.
French Baguette
Flour, water, salt and a pinch of yeast fermented overnight, then shaped, slashed and baked with steam. The long rise is what gives the open crumb and blistered crust.