Nut-Free

Meat-free but not too virtuous, it’s healthy and satisfying.

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.

The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.

An antidote to the many mayo and sourcream dips out there (which we also love).

Don't be shy about letting your onions get some char.

When using preserved lemons, scoop out the insides and only use the peel.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Use a very sharp cheddar to make this—it’s the difference between pimiento cheese and cheesy mayonnaise.

This pizza sauce produces excess tomato liquid, which would be great added to a braise.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.