Nut-Free

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.

Not obsessed with the earthy, nutty flavors of matcha tea yet? These doughnuts will do the trick.

With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.

This pasta dough recipe can be used to make any filled shapes, such as ravioli or tortellini.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

When you put an egg on eggplant, you get a veg main course.