Nut-Free

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

This recipe for waffles is crisp and delicate in an almost unreal way. Enjoy them hot off the iron with whipped cream and jam. 

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.