Nut-Free

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

Serve this caramel over ice cream, stirred into yogurt, or drizzled over a brownie or slice of pound cake whenever you want the chill effect, without that "herbal" flavor.

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

Why choose between verde and roja salsa when you can have both?

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

This recipe will make more ragù than you need, but the leftovers can be repurposed as a quick topper for pasta on another night.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

Kabocha squash is made for purées.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

This is a great excuse to treat yourself to some seriously delicious vinegar.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time.

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.

This croquembouche is constructed with cheesy gougères and an herbed cheese filling. It’s the showstopping holiday appetizer you didn’t know you needed.

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious golden brown crust.