Nut-Free

Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

When matzo meets kimchi pancakes: a love story.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

This dough will yield enough to make four large flatbreads or eight smaller ones.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.

It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess. And in case you’re wondering, the waffles are pretty amazing just on their own.

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.