Nut-Free

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

Fried chicken on a hot buttered biscuit—what’s not to like?

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro over.…

Lentils and rice pair together beautifully, and this hearty version gets subtlety from a bit of saffron and cinnamon.

This roasted sweet potatoes recipe is perfect for weeknights—easy, but it still packs plenty of flavor.

Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.