Dairy Free Recipes
Dairy-free recipes, as written — no substitutions required.
101 recipes
Focaccia
A high-hydration dough given an overnight cold rise, then dimpled under olive oil and baked in a pan so the base fries crisp while the crumb stays open and custardy.
Filipino Chicken Adobo
Bone-in chicken thighs braised in cane vinegar, soy sauce, garlic, and bay leaves until the sauce reduces to a dark, tangy glaze. A pantry braise that tastes even better the day after.
Fattoush
A Levantine chopped salad of romaine, tomato, cucumber, and radish in a lemon and sumac dressing, tossed with toasted flatbread that softens at the edges as it sits.
Falafel Pita with Tahini Sauce
Fried patties ground from soaked dried chickpeas, parsley and cumin, stuffed into pita with tomato, cucumber and lemony tahini sauce. Dried chickpeas are essential; canned ones fall apart in the oil.
Ethiopian Misir Wot
Red lentils cooked down with berbere and onions caramelized dry before any oil goes in, which is what gives the stew its body. Thick, deeply red, and cheap to make.
Ethiopian Gomen Collard Greens
Collard greens stewed down with onion, garlic, ginger and green chile until silky and barely wet, warmed with a little cardamom. Cooked in oil rather than spiced butter, so it stays vegan.
Ethiopian Firfir
Torn injera folded into a berbere, onion, and tomato sauce until the bread swells and softens. A fasting-style version made with oil rather than spiced butter, sharp with chili and warm with ginger.
Doenjang Jjigae
A fast Korean stew of fermented soybean paste with potato, zucchini, tofu, and green chile in a kelp and shiitake broth. Deeply savory and salty, built to be eaten with rice.
Dabo Kolo Spiced Crunchy Bites
Ethiopian snack of stiff berbere-spiced dough rolled into thin ropes, cut into pellets and baked dry until hard and crunchy. Keeps for weeks in a sealed jar.
Crumbled Tofu Larb
Crumbled firm tofu browned hard in a skillet, then tossed off the heat with lime, chile, toasted rice powder, and a fistful of mint. Sour and hot rather than rich.
Congee with Ginger and Scallion
Rice simmered far past done in ten times its volume of water until the grains collapse into a thick, savory porridge, scented with ginger and finished at the table.
Cioppino Seafood Stew
A tomato and white wine broth built on fennel, garlic, and chile, then used to cook clams, mussels, white fish, and shrimp in stages so each one comes out just done.
Chile Lime Pepitas
Hulled pumpkin seeds toasted in a skillet until they puff and pop, then tossed off the heat with lime juice, ancho chile and salt so the seasoning dries onto them.
Chickpea and Apricot Tagine
Dried chickpeas simmered slowly with ras el hanout and saffron, then finished with dried apricots, preserved lemon, and green olives. Sweet, sour, and salty in a single pot.
Chicken Mole Poblano
Three dried chiles toasted with almonds, raisins, sesame and spices, blended with a corn tortilla and a little dark chocolate, then simmered into a deep sauce over poached chicken.
Che Chuoi Banana Coconut Pudding
Ripe bananas simmered in sweetened coconut milk with tapioca pearls until the pearls turn clear and the liquid thickens. Served warm with toasted peanuts and sesame for crunch.
Chana Masala
Chickpeas simmered in a deeply cooked tomato-onion masala with ginger, garam masala, and amchur for a sour finish. Canned chickpeas keep it on a weeknight timeline.
Causa Limena Potato Terrine
Riced yellow potato worked with aji amarillo paste, lime and oil into a smooth putty, layered cold around sliced avocado and pressed in a loaf pan so it cuts into clean slices.
Caribbean Sweet Potato Pudding
Hand-grated sweet potato baked slowly with coconut milk, dark brown sugar and warm spice into a dense, moist pudding. Fine cornmeal stands in for wheat flour and gives it a sliceable body.
Caribbean Rice and Peas
Long-grain rice steamed in coconut milk with kidney beans, thyme, scallion and allspice. A whole Scotch bonnet rides on top for perfume, left unpierced so its heat stays out of the pot.
Black-Eyed Pea Salad
Black-eyed peas tossed with diced bell pepper and celery in a sharp sweet-sour vinegar dressing. It improves in the refrigerator, so it is worth making the day before.
Beef Rendang
Beef simmered for hours in coconut milk with a lemongrass and galangal spice paste until the liquid cooks away and the meat fries in the separated oil, turning dark, dry, and intensely spiced.
Beef Massaman Curry
Beef chuck braised slowly in coconut milk with massaman paste, potatoes, roasted peanuts and tamarind. The balance is mild and sweet-sour rather than fiery, with warm spice underneath.
Banh Mi Sandwich
A Vietnamese sandwich of quick-pickled daikon and carrot, cucumber, cilantro and chile packed into a light baguette with seared caramel-edged pork. The pickle brine does most of the seasoning work.