Nut-Free

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.

Prefer a different berry? Feel free to swap it in.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

“My elementary school grapefruit, all grown up. I like the low notes of the red pepper flakes and rosemary against the sweet-tart citrus.” —Dawn Perry, senior food editor

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If the batter thickens as it sits, thin with more club soda.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

More proof that salt makes any dessert taste better—we’d even top these puddings with crushed potato chips.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Breakfast is just the beginning. Use this teriyaki sauce in stir-fries, to marinate tofu, or to glaze chicken as it roasts.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.