Nut-Free

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

The BA Biscuit Mix (click for recipe) is as versatile as it is efficient. Whisk it with eggs and milk—and nothing else!—for pancakes you can whip up in the time it takes to brew the coffee.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with. The butternut squash in this recipe will change the way you make chicken pot pie from here on out.

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

To save time, use canned chickpeas instead of dried.

The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Swap out your morning coffee with this matcha (powdered green tea) latte recipe for an antioxidant boost.