Photo by Alex Lau, Styling by Sue Li
The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
As energizing as an energy bar, with a much simpler ingredient list.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.