Nut-Free

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Spicy, tangy, and a little sweet, it’s our deputy food editor’s go-to marinade.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Silken tofu is the key to these crisp-edged vegan pancakes.

Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.

A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

You’ll want to put this aromatic coconut topping on everything.

Potatoes meet butter in this crispy, golden cake fit for a French bistro.

Also known as a fancy French potato puff.

France’s silky-smooth take on mashed potatoes.

A classic for Jewish holidays that’s too good not to make all year.

Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.

A classic chicken noodle soup with juicy chicken, tender vegetables, and deeply flavorful homemade broth.

Apple pie in doughnut hole form? We’re in love.

Leveled-up pigs in a blanket for your next party.

Just as great with coffee for breakfast as it is with amaro for dessert.

Practical to make and feels like a total flex.

Great for all kinds of dinner dates.

Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.

A little sweet, a little eggy, with a soft, custardy center and plenty of crispy noodles on top.

The sweet, jammy garlic cloves are only half the story—don’t sleep on the deeply savory oil.

With deeply browned edges and creamy centers, these basic roasted sweet potatoes are ready to dress up however you’d like.

Sweet, jammy, deeply browned onions worth every minute of stirring.

Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.