Nut-Free

A deep, dark, molten chocolate cake recipe with a liquid chocolate center thanks to a spoonful of ganache, which melts as the cake bakes.

Preserved lemons rein in the sweetness in this plush olive-oil-based loaf.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

This meaty, cheesy one-skillet dinner boasts big beer hall energy.

Carla Hall’s deeply savory take on potlikker is made by slowly simmering country ham with garlic and crushed red pepper flakes.

In the spirit of Hawaiian butter mochi, this head-turning cake requires minimal cleanup and no fancy equipment.

By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.

All we are saying, is give turnips a chance.

A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.

Cook a chicken burger in bacon fat, never look back.

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!

All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.

Fall-off-the-bone chicken thighs are braised to perfection in a smoky tomato potlikker.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

Lemon bars on holiday in the tropics.

Saucy, spicy baked eggs you can eat for breakfast, lunch, or dinner.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

This chicken noodle soup recipe is about as comforting as they come. 

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.