Nut-Free

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.

The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

Find turmeric at specialty, Asian, and health food grocers.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

You can substitute whitefish or hot-smoked salmon for the trout.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).