Nut-Free

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.

As the pork cooks, the fat will gradually render, basting the roast.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

It might seem like a long time, but cooking the bacon until it’s well-done means it’ll stay crisp at the table.

This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.

Sweetened condensed milk makes this salted caramel recipe extra-luscious.

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

This royal icing recipe is the only decorating icing you'll ever need.