Nut-Free

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.

Your roasted broccoli recipe could use an upgrade.

You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

This traditional Italian braised pork roast may not be one of the most photogenic dishes you’ll ever make, but it sure is one of the tastiest.

Marinating in spiced yogurt gets you a juicy and super-tender chicken every time.

These zippy, zingy, crunchy pickled cucumbers are sure to be the sleeper hit of your party spread.

The only thing more crowd-pleasing than cheese is marinated cheese.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.

Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.

The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.

We spiked the glaze for our retro-chic version of 1950s-style ham with hot sauce and apple cider vinegar to cut through the sweetness.

This party-ready dish hits all the right notes—bready, fatty, pickle-y—in a single bite-sized portion, delivering maximum satisfaction with the least amount of friction.

Here's a fancy-looking chocolate-vanilla swirl that novices can succeed at too.

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

These salty-sweet scones are spiked with a bright spicy note of black pepper and are as delicious alongside a baked ham or roast beef as they are with a platter of scrambled eggs.