Nut-Free

Cheesy, peppery polenta you can make in an Instant Pot.

For the clearest caramel and smoothest custard, we found that ceramic or glass baking dishes work best.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

You could also use dried tart cherries or whole dried figs in place of the cranberries.

Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!

A totally hands-off recipe that can be assembled ahead of time.

One of the easiest, most impressive weeknight dinners we know.

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

A super healthy way to start the day.

The classic summer salad gets a roasty cold-weather makeover.

These are like homemade Sour Patch Kids, and we can't stop eating them.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

The classic Cuban braise that definitely requires a side of maduros and beans.

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

Look for dandelion greens that aren't much longer than a pencil, with waif-like stems. If you can't find them, swap in chopped chard, or spinach, or whatever greens happen to look best at your market.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.