Nut-Free

This chicken soup is made with chicken legs and a flavorful broth.

This recipe has everything you want in a meal: beans, rice, chicken. Done. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

Using a culinary torch is the best way to caramelize the sugar into a candy shell, but you can also make this old-school breakfast treat using your broiler.

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.

Ginger has anti-inflammatory properties and can also calm an upset stomach. We love the heat it adds to this chicken soup recipe.

A good sticky toffee pudding recipe is a wonderful thing.

"American and British cooks don't know how far you can take an egg dish," chef Yotam Ottolenghi says. Here, he deftly elevates it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones. "It's always nice to surprise people," he s.…

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.

Learn how to make this recipe and more in our online cooking class with Sur la Table.