Nut-Free

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.

A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.

Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.

What your biscuits have been missing? A can of creamed corn.

A comforting dinner the whole family will love.

This grandma-inspired soup is equal parts cozy and bright.

Oozy cheese, crisp bread, creamy tuna. This is the tuna melt we make on repeat.

This comforting savory porridge is nearly impossible to overcook.

Crunchy chicken, gooey center—this old-school dinner delivers big comfort fast.

One of our favorite ways to cook cabbage—in a spiced tomato broth, until tender to the core.

A feel-good dinner designed to cram a ton of veg in each serving.

Crusty, chewy, and actually easy. No lye or barley syrup needed.

The secret to success? Kneading with your feet.

This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.

Team butter? Team mayo? This crisp, gooey sandwich won’t make you choose.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

While these shine with sweet or savory fillings, the classic orange Suzette sauce is not to be missed.

A classic with crepes, don’t sleep on the possibilities of this buttery orange syrup.

Perfectly balanced, perfectly pourable, infinitely usable.

Made with just a few ingredients, this is the ideal fancy-but-easy dinner.

An oven-baked take on the Atlanta classic.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.