Nut-Free

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Peggy Loftus, a contributor to Food52, devised these stellar custards.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

This crispy potato cake is a decadent side that goes with almost everything—especially breakfast.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish. Just make sure you’re using unsweetened!

It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.

(in the spirit of Pollo Campero)

Italian-style fried chicken with fried herbs and artichoke hearts.

Jarred kimchi delivers flavor and color in this roast chicken dish. Learn how to make this recipe and more in our online cooking class with Sur la Table.

These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it’s amazing how many vegetables kids will eat when they’re actually hungry.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.