Nut-Free

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.

Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.

Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.