Nut-Free

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. 

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

An easy, chile-spiked tomato salsa for all your taco needs. 

Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas. 

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

Something very special happens when you give winter squash the coq au vin treatment.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.