Nut Free

A malfatto (Italian for "badly made") is a tender dumpling with rustic character. It's a bit of work to trim and cook the chard; you can simplify the recipe by substituting frozen spinach, if desired.

Be sure to start one day ahead; the tapenade-coated roast needs to chill overnight for the seasonings to penetrate the meat. Serve this showstopper with a no-fuss seasonal side, like <epi:recipelink id="51134530">glazed carrots</epi:recipelink>.

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable - you'll get great results every time

The subtle seasonings in this simple stew won't overwhelm the delicate lobster meat.

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads.

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

A handmade sausage mix takes the place of cocktail franks in this new party classic. A couple of these will keep those Manhattans you're swilling in check.

Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.

Russets are ideal for latkes. Their high starch content means you won't need flour to bind the pancakes. The result? More potato, and a crunchy (not cakey) texture.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

These buttery, heart-shaped French cookies are great for dunking into hot cocoa—or serving with coffee.

Dorie Greenspan uses ring molds to shape and bake these trademark treats for her company, Beurre & Sel. We press the dough into muffin tins for easy baking.

Unlike your traditional holiday ham, fresh ham is uncured and unsmoked. We pack it in an herb cure for several days for incredible flavor and juiciness. When roasted, the skin transforms into addictive, crispy-sweet cracklings that may cause fighting among guests.

Rich, chocolaty cocoa is poured over a scoop of peppermint ice cream for a kid-friendly twist on the Italian espresso- ice cream dessert.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

These easy-to-assemble bar cookies free you to use whatever crunchy things you love. Can't get enough of those candy canes? Love pistachios and almonds? Crush 'em up and sprinkle 'em on.

Lightly spiced little cookies are the perfect canvas for your holiday decorations. To keep the dough logs from flattening on one side, set them in empty paper-towel rolls before freezing.