Nut-Free

For this meatball recipe, ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic, and served alongside delicious Chinese broccoli.

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

Use two arbol chiles for a hotter, slow-burning mousse.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor

“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

Some parsnips can have a woody core, which you’ll want to cut away before cooking.

Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

This corned beef hash is a two-step process, but nothing about it is difficult. 

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.

With a steak this thick, you need to season liberally. As in, the surface should be virtually white from salt kind of liberally.

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.