Nut-Free

Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.

"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

We like to use Cabot Seriously Sharp Cheddar—another BA Seal winner—to make these party snacks.

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

A simple white wine pan sauce brings this one-skillet dinner together.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.

This is the simplest, most straightforward way to roast a chicken

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.