Nut-Free

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

Just like the miso soup you get in restaurants, and we mean that in a good way.

This deep savory dressing makes simply cooked vegetables come to life.

This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a meal to make with this, go to Chorizo and Shrimp Paella.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat.

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.