Nut-Free

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

Forget the boxed version you grew up with. This yellow cake recipe gets a rich dark-chocolate frosting with a touch of tang thanks to sour cream. For the best presentation, it’s important to cut the cake layers evenly. This is part of BA's Best, a collection of our essential recipes.

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

If you don’t have fennel, simply omit it and double the onion.

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.

Don’t be put off by the sugar in this recipe—it’s balanced by the vinegar and soy sauce.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

Hot-smoked salmon, unlike cured, is fully cooked.

The frittata will be easier to remove from the skillet if it sits for a few minutes—the top will deflate and the edges will pull away from the pan.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

In this gâteau breton aux pommes, or apple cake, apples are caramelized before being baked in buttery batter. Why stop there? Salted caramel sauce lets guests indulge even further.

Food52 founder Amanda Hesser's husband Tad makes excellent roasted potatoes, so they're often on the menu when she throws a dinner party.

These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Red onions add sweetness and lend color to this chutney, but any onion will work.