Nut-Free

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.

You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

A little bit of sweetness makes these especially appealing to pint-size palates.

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Making this pastry is worth the effort.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

Okay, so maybe you don’t live across the street from a blooming locust tree—you can still make a killer butter sauce.

For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.