Nut-Free

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

Be sure to get heavy color on the bread and sausage. Thank us later.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!

Never cooked cucumbers before? This recipe should convince you to give the method a try, especially when they’re quickly tossed in a hot pan and kept crisp, as they are here.

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

This is how vegetables can crisp and caramelize, and not slowly steam and turn to mush.

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Lil' Deb's Oasis's take on Peruvian "tiger's milk" features the energizing combo of fresh citrus juice, ginger, and turmeric.

Yesss! And you can even use store-bought jam if you want.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

If you want yours soft in the middle, shave a minute or two off the cooking time. 

Think of this as a salad sandwiched between two slices of bread.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.