Nut-Free

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

It’s great to learn how to properly make a pastry cream. It’s even more fun to dye it in a rainbow of colors before consuming it in this fun rainbow cake recipe.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it’s fatty and shreddable, it will make a good hash.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

This squeaky textured cheese goes great with salty olives and herb-spiked olive oil. 

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.

Biscuits and gravy meet loaded nachos.