Nut Free

Molasses keeps these cookies magically fresh and chewy for days.

It might seem like a long time, but cooking the bacon until it's welldone means it'll stay crisp at the table.

Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

You can find Thumbelina carrots at farmers' markets.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you.

This 30-minute one-skillet dinner is just the thing for an October weeknight.

The flat cut of brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy. It will hold its shape better as it cooks, and slices neatly.

Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: "There's a nuttiness when you get that color on it."

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.

Tender and richly flavored, this roast is a hearty crowd-pleaser to serve for Hanukkah (or any cold night).

The buckwheat in soba is nutritious and a good source of fiber (and it's flavorful, too).

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. Freeze it by the quart and put it to work all winter long.

This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.