Nut-Free

If you’ve never made posole, this is a good starter recipe.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.

The shrimp is even better when it’s grilled.

Okay, yes, you can omit the eau de vie in this cheesy loaf recipe. But it really echoes the flavor of fondue in an unexpected and playful way.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

Also known as kremmudokeftedes.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Three ingredients but infinite possibilities.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.