Nut Free

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you'd have arroz gordo, the namesake dish at Chicago's Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it's almost always served at home. Chefs Conlon and Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls "the original fusion."

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

At farmers' markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids.

Smoked Salmon, Hard-Boiled Egg, Tomatoes, Greens and Caper-Onion Mayo This is another one of those fabulous "adult sandwiches." It's hearty enough to pack for work, yet it's perfectly appropriate for a luncheon or brunch. The hardest part of this recipe is assembling the ingredients: that's how easy it is, yet it tastes like a gourmet sandwich you'd find on a restaurant menu or at a specialty deli. Thanks to the salmon, the sandwich is loaded with omega-3 fatty acids that our body can't make on its own; it's high in protein and delivers a whopping amount of nutrients per calorie. In other words, it's the heavyweight nutrition champ of sandwiches!

Kippers, Vidalia Onions, Lemony Mayo and Greens When I went to Norway two years ago, I was amazed by how healthy everyone looked. The women, in particular, had complexions that were milky white; their hair was shiny, and they had a radiance about them that could only come from the incredible amounts of omega-3-rich, cold-water fish they ate. When I returned home, I tried to maintain a high level of fish consumption, knowing it would also be beneficial for my brain, heart and muscle mass. Scientifically speaking, the protective effects of fish consumption greatly outweigh any of the risks you may read about. This recipe was inspired by my trip to Norway, and it's as delicious as it is nutritious; the sandwich is bursting with heart-healthy fats, vitamins D and A and the minerals calcium and potassium. Kippers are salted, cold-smoked herring; if you can't find them, try sardines or anchovies. While this meal isn't the most kid-friendly, it will keep you nourished and energized so you can tackle whatever life throws your way!

Oil-Packed Tuna, Hard-Boiled Egg, Roasted Fennel, Tomatoes, Tapenade and Greens Lots of cookbooks offer creative ideas for kids' lunches, but what about the rest of us? Lunch can get tiresome for adults, too, so I decided to create a few sandwich recipes for an older crowd—ideas that will get you out of your same-old-sandwich rut, amp up your midday nutrition, and energize you for the demands of the afternoon. If you want a change of pace, this recipe is for you! It's basically egg salad dressed up for an evening out, and it's absolutely delicious! It's loaded with omega-3 fatty acids that keep the brain sharp and help performance, plus protein from the tuna and egg and antioxidants from the fennel; the flavor is over the top! Cook the fennel over the weekend, so you have it on hand to enjoy during the week.

Brussels sprouts, pancetta, and pasta were made for each other. The key is to get a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce.

Because this dough is eggless, it has great al dente texture. If you can't find durum wheat flour, all-purpose will work well, too.

Chilled Rice Salad with Avocado, Tomatoes and Black Beans Who says white rice isn't healthy? Just look at the nutrient profile of this dish, and you'll surely change your mind. This chilled rice salad is chockfull of veggies, loaded with flavor, and a nice source of fiber and contributes valuable heart-healthy fats to the diet. Plus, it looks beautiful on the table! In particular, this dish is a favorite among the teenage girls in my household because, I am told, "It makes us feel healthy!" Who can argue with that? When you purchase the sun-dried tomatoes, choose those packed in olive oil, because you'll use the oil in the recipe. The rice salad will last 3 days in the refrigerator and makes a delicious lunch or summery dinner.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

This bright, vegetarian sauce features lemon three ways: juice, zest, and preserved lemon peel.

Curried Potatoes and Spinach in Naan The flavors of Indian food are magical. They dance on your tongue, and the spice blends transform basic meat and vegetable dishes. Those spices also contribute to good health. Curcumin, a compound in curry, may have the power to lower breast cancer risk. Turmeric, another component of curry and nicknamed the "spice of life," may treat inflammatory diseases and protect our brain as we age. This Indian-inspired alternative to the standard sandwich will get you refueled in no time! Rich in protein and complex carbohydrates and packed with nearly a day's worth of vitamin A, this meal is complemented perfectly by a cooling cucumber-yogurt sauce. You could also serve this for supper, paired with a nice carrot-ginger or lentil soup.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

We love using preserved lemons in the BA kitchen, and Philip Krajeck's recipe makes the best we've ever tasted. They take 10 minutes to prep and need only two weeks to cure. Sure, you can buy preserved lemons at specialty stores, but when the end result is this good, we say make your own.

Key when making this batter: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

To ensure the snow-white color of this soup, don't let the onions brown.