Nut-Free

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

With the help of low-heat grilling, this tacos al pastor recipe delivers tender, juicy pork tacos—no spit-fire roasting required.

This one-bowl red velvet cookie is rich, chewy, and ready in minutes (the inevitable red-stained fingers are 100% worth it).

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

Shawarma-style roast chicken at home? You deserve it. No rotisserie required.

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

It takes only a handful of ingredients to make this fancy-yet-weeknight pasta.

Give ground chicken the respect it deserves.

Don’t sleep on preserved lemons, the perfect briny counterpart to these fluffy-crispy buttered potatoes.

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

Shawarma spices aren’t just for chicken and meat.

Light, airy, and delicately sweet, this showstopper is inspired by the layered fruit and cream cakes in Japanese bakeries.

Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.

Potatoes covered in cheese is never a bad thing.

Paired with a glass of amaro, this rich yet bright tart is the ultimate end to any meal.

This fun, citrusy cocktail snack is for olive lovers only.

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).

Crunchy, creamy, and chewy, this salad is a textural masterpiece.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.

Call on these adorable sliders piled high with juicy braised pork for a party or game night—they're great for feeding a crowd and almost all the components can be made well in advance.