Nut-Free

In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.

Canned green curry paste does most of the work for a dish that tastes like you tried much harder than you did.

From chef Alexia Duchêne, this roast chicken is inspired by her Sunday suppers growing up in France.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

Save this meal—with juicy chicken, warm pita, and crunchy veg—for your weeknight rotation.

Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.

This low-and-slow brisket delivers barky edges, juicy slices, and real Texas barbecue flavor, even on a gas grill.

Sizzling shrimp fajitas at home—in one pan and under 30 minutes.

On a hot day, nothing satisfies quite like cold noodles in iced broth.

With a jammy ruby-red filling and tender golden biscuits, this showstopping dessert is made for summer.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

A simple baking soda marinade helps tenderize this budget-friendly cut for reliably juicy results.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.

This tangy chilled soup is basically summer in a bowl.

A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Anything can be breakfast cereal with enough cinnamon sugar. Case in point: this delightful pita version.

The retro classic gets a sophisticated upgrade with Luxardo cherries.

With ultra-tender cake and a few-ingredient frosting, this is a guaranteed crowd-pleaser for all ages.

An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.

This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

Have yolks left from a recipe? Get curing.