Nut-Free

These one-ingredient lacy cheese crackers are more impressive than any cheese board.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids adults coming back for more.

You'll be blown away by how delicious this vending machine staple is when it's homemade.

Sweeten the deal with pure maple syrup.

This ice cream is delicious with pecan pie.

Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.

No more dry bird! Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender. Ask your butcher to remove the legs and thighs for you.

Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.

Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

Traditional Thanksgiving flavors (winter squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous.

Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

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

Kick the can and invite this cranberry relish recipe to your next Thanksgiving dinner.

Spinach and feta arrive in tiny puff-pastry packages.

Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake. 

This stuffed chicken breast is elegant enough for a dinner party.