Nut-Free

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.

Rather than cook the potatoes underneath the chicken as it roasts—never a bad move—we boil Yukon Golds and tear them into craggy chunks for tender, buttery pieces that better soak up the tomatoey spiced pan sauce.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The healthyish comfort food recipe you won't be able to get enough of.

Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

Just about the most approachable at-home fish cooking method there is.

Full-on explosive flavor in under an hour.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.