Nut Free

Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.

This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.

These naturally dyed sprinkles are just as vibrant as store-bought—plus, they taste like raspberry lemonade, thanks to freeze-dried berries.

A topping of feta and olives is a salty, bright complement to the caramelized oranges and roasted sweet potatoes in this flavor-packed chicken dinner.

Any type of medium white beans work for this one-pot dinner. Just make sure to enjoy it with a side of country-style bread for soaking up the lemony, herb-packed sauce.

Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

Let your love shine by pouring this colorful white chocolate glaze over a heart-shaped cake.

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

This quick version of the classic Vietnamese soup is steeped with aromatic spices and finished off with a waft of refreshing herbs.

Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce.

This easy chili is a cross between chile verde and white chicken chili, an effortless and hearty dinner that’s perfect for weeknights.

A biscuit- or scone-like quick bread, popular in Canada, that's cooked in a frying pan instead of being baked.

There's no doubt about it: this magnificent cut of meat puts any humble braised brisket to shame.

This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter—the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.

Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro.

This cookie gets a double hit of raw sugars: sticky dark muscovado in the dough and a roll through turbinado sugar that adds crunch and a naturally glittering finish around a puddle of bittersweet chocolate ganache.