Nut-Free

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

These waffles will be much thicker if you’re using a standard waffle maker, and will only yield six squares (1 1/2 whole waffles). In either case, cook them well-done so you get crisp edges.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

“The great thing about this cake? It's not fussy. You can just pour the glaze over and it sets. Done.” —Rick Mast

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.

Otherwise known as the triple-threat chocolate cookie: melted, chopped, and drizzled. You’re welcome.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Not a big baker? This dessert is for you. The simple topping can be made in one bowl and results in an airy, tender biscuit no matter your skill level.

Fresh celery lightens this guacamole and adds some serious crunch.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.