Nut-Free

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

These are super chocolaty, dense brownies, just begging for a scoop of ice cream on top.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

DIY kid food is the best food, if you ask us.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

This weeknight-friendly pasta uses one skillet, one pot, and plenty of cheese.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

The squid only takes 3 minutes to sear for this simple salad.

A super simple red sauce lets the shellfish shine—say that 5 times fast.

This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.