Nut-Free

A big soup spoon is the way to go for oil basting.

File under: Breakfast for Dinner.

The only trick to this uncooked sauce is finding good canned tomatoes.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

This cake is a legendary (and delicious) Depression-era mistake.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!

Dusting with garlic powder first, then flour, is essential for a proper rise.

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

Use this puff as the base for anything from tarts to palmiers to turnovers.

A modern take on your childhood sick-day soup.

Don’t overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

This is the time to break out the grating attachment to your food processor.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.