Nut-Free

This parsnip fries recipe is so good you'll be scarfing them down like French fries. Don't say we didn't warn you.

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.

Want to take your deviled eggs recipe to the next level? One word: bacon.

A rich dose of stout adds big flavor to these fudgy, chocolate-glazed brownies

Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

Pantry staples like rice wine and honey power this incredibly easy side dish, which looks like seared scallops but eats like vegetable candy.