Nut-Free

If you can’t make it to Paris to taste Fabrice Le Bourdat’s glazed madeleines (the best in town) you might as well learn to make them at home.

This mapo tofu recipe comes from chef Danny Bowien of Mission Chinese restaurant.

The cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Hermé, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

You'll need a special mold for this canelé recipe.

Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.

Serve this icing spooned over cake or ice cream.

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Bake this festive spice cake in your favorite Bundt pan or pudding bowl, or feel free to use an 8" springform pan. You can top the cake with Luscious Chocolate Icing (see recipe) or simply dust it with powdered sugar.

Use good butter, fresh crabmeat, and Meyer lemons and this simple spread will really sing. Can't find Meyer lemons? Substitute 2 Tbsp. juice and 1-2 tsp. zest from a regular lemon instead.

This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.

Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.

Do it right and you'll get a just-set white and a wonderfully creamy, bright-yellow yolk. It's just the thing to add heft to salads, to devil, to savor unadorned.

Server our tangy buttermilk green goddess dressing recipe with crudités, poached shrimp, or over butter lettuce.