Nut-Free

Think of this as a spicy Green Goddess dressing.

Adding turmeric to the poaching liquid in this breakfast bowl recipe imparts a deep golden hue to the egg.

You might see some flecks of sumac even after you’ve strained the syrup. Leave it. It will only make this refreshing soda more attractive.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

So. Much. Cheese.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. 

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

Remember that thing about not putting acid on raw meat? This charred chicken recipe doesn’t abide by that rule, and now that we've tried it, we don’t, either.

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.