Dairy Free

Braised with balsamic vinegar and tomatoes, beef short ribs are the kind of deeply flavorful, comforting main you want on a chilly Sunday night.

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

You can always buy barbecue sauce that's to your taste-there are so many kinds on the market now-but this is the one I've come up with over the years, and it's what we use when we make our barbecued St. Louis spareribs at Sweetie Pie's.

This pizza dough recipe can be made with storebought active dry yeast or fresh yeast. It makes enough for two 12-inch pizzas. For the best flavor and texture, be sure to stash the the dough in your refrigerator for at least 24 and up to 48 hours before using.

The secret to these ribs is the stunning glaze—these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

This light and brothy stew is just the thing for crisp autumn nights.

If you don't have both spices, it's okay to omit one or the other.

Make sure the butcher cuts the marrow bone in half for you.

Sweet and spicy pork belly lettuce wraps—served with a refreshing cucumber salad—are a cool, crunchy dinner for sweltering August nights.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Make this elegant meal for two your next date-night-in.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Make your next party a falafel party with this irresistible recipe.

Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.

Tamarind juice concentrate helps gives this riff on the popular Thai stir-fry its tangy flavor.