Nut-Free

This Asian-inspired broccoli beef recipe will make you forget all about that takeout menu.

A great spread alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen). French green lentils work best here, but the most important ingredient of the recipe is top-quality extra-virgin olive oil.

Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.

If you have a juicer at home, by all means use it, but good store-bought 100 percent carrot juice will work just as well here.

Marinate thinly-sliced mushrooms to create a simple, fresh salad.

Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.

In Rome, chef Barbara Lynch ate the perfect carbonara: The sauce was bright yellow from fresh eggs, and each rigatoni hid cubes of fatty guanciale. This is her recipe.

No judgment if you want to eat this goat cheese vegetable dip recipe spoonful. It's that good.

Toss with spinach, escarole, or kale, or spoon over pork chops.

Chop whatever veg you've got in your fridge to make this soup.

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

We consulted the perfectionists at Thomas Keller's Per Se in New York, where chef de cuisine Eli Kaimeh gave us his number-one piece of advice (and recipe) for the perfect poached egg: Start with a fresh egg. This is part of BA's Best, a collection of our essential recipes.

In this recipe by chef José Andrés, he skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel.

These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

This assertive dressing loves hearty greens, plus chicken, steak, and lamb.

In this aioli recipe by L.A. chef Suzanne Goin, she provides this tip: "Add a thin drizzle of oil and whisk like crazy."

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.