Nut Free

This dish calls for just five commonly used ingredients, making it a last-minute cinch. Roasting the cauliflower in either slices or mini-florets tenderizes it, and the olive vinaigrette adds tanginess to the already nutty base, pumping up the dish with the perfect sharp flavor note. Serve this alongside any cut of lamb or beef.

The chile vinaigrette here will perk up an otherwise ho-hum dish with some heat and tang. For a tasty variation, use sweet potatoes instead of acorn squash.

A departure from the more common potato gnocchi, these light, pillowy rounds feature semolina and are baked instead of boiled. Parmesan cheese and a glaze of butter make them quite rich and delicious. They go well with meat or poultry but you can also top the gnocchi with your favorite tomato sauce or pesto.

Consider roasting broccoli over steaming it—doing so allows it to caramelize under the high heat. Add some slightly nutty and mildly tangy Asiago, and your taste buds will tell you this cruciferous vegetable deserves its place in the pantheon of vegetables. Be sure not to cut the broccoli into tiny pieces, as those will burn.

From Southern food aficionado John T. Edge, this recipe calls for bitters such as collards, mustard greens, and kale and then amps up the flavor with red pepper flakes, garlic, and crunchy bacon. Homemade béchamel sauce sends it over the top. Serve this as a savory addition to any winter feast in place of the usual creamed spinach; it’s a spectacular pledge-of-undying-love-to-the-chef kind of dish.

Down-home cornbread gets a beautiful, fragrant makeover with the addition of warming honey and flowery sage. But don’t worry, it’s still the same cornbread from the block. The ingredient list is short, the prep is straightforward, and the whole dish takes so little time to prepare that you could bake it while your roasted turkey rests or chili simmers.

This double-batch recipe for focaccia gives you the flexibility to make two different breads at once. Feel free to mix things up with other cheeses and your favorite herb and spice combinations. We love this bread as the base for sandwiches, served alongside soup or salad, or when it starts to go stale, toasted and turned into fabulous, flavor-packed croutons.

The Italian influences of Asiago, prosciutto, and basil dress up this childhood favorite. Take it further by adding thinly sliced red onion or avocado. If you want to omit the prosciutto, add a little salt to the sandwich to really bring out the flavors of the other ingredients.

This dessert is so stunning your guests will wonder if it’s art or food. Orange-hued mango sorbet, deep purple blackberries, and cloudlike vanilla ice cream fit together in a mosaic of luscious, vibrant flavors. Indulge your creative side and layer the ingredients decoratively, filling any cracks with blackberry purée. When everything is assembled, freeze the sweet terrine anywhere from three hours to five days.

Amaretto makes this a grown-up treat. If you want the kids to enjoy these as well but don’t want to forgo the almond flavor, use a nonalcoholic Amaretto syrup such as Monin. Or omit the syrup. Just be sure to stick with thick Greek-style yogurt for an unbeatably luscious, creamy pop.

This refreshing dessert from Epicurious member Danita Sam Lai of Los Angeles is a crisp, delicious treat. Limoncello and Grand Marnier are optional but recommended, as the alcohol imparts a pleasing softness to the finished sorbet. Keep in mind that alcohol slows the freezing process, so freeze overnight before serving—unless you’re one of the many folks who likes a slightly slushier sorbet, in which case a few hours in the freezer will do nicely.

Traditional pâte à choux—cream-puff pastry—gives these addictive cheese puffs their light and airy consistency. The recipe calls for Gruyère and crushed dill seeds, but experiment with different cheeses and seasonings to create your own signature appetizer. The gougères can be made ahead and frozen for up to a week. Simply reheat and serve warm, paired with a flute—or two—of Champagne.

Skip the side salad and serve these greens with a hot cup of tomato soup for an easy, comforting winter dinner. If meat is a must, add some fried bacon or prosciutto for a heartier bite.

These super-simple, kid-pleasing treats are delicious any time of year, but make for an especially festive dessert at a winter wonderland–themed get-together. Best of all, the recipe calls for just four ingredients: vanilla ice cream, peppermint extract, peppermint hard candies, and chocolate wafers. Try strawberry, mint, or chocolate chip ice cream for a sweet twist.

These yeast rolls are the creation of legendary chef and cookbook author Edna Lewis. The mashed potato is traditional in yeast dough and tenderizes both the rolls and contributes to their airy rise. Serve piping hot from the oven, or bake them in advance and warm before serving.

Think the BLT couldn’t get any better? This recipe pumps up the flavors of the classic sandwich with gourmet Italian ingredients like pancetta and arugula. Burrata, which means “butter” in Italian, has an exterior similar to mozzarella but with a soft center that gives it a creamy, spreadable quality. Plain mozzarella will do, but try to find this extra-special cheese, sold at specialty foods stores, Italian markets, and cheese shops. It’s worth the effort.

A symbol of France’s influence on Vietnam, the banh mi sandwich showcases the tangy pickled vegetables of Southeast Asia in a French baguette piled with meat and pâté. This recipe calls for liverwurst instead of the traditional pork pâté, and roast chicken, though roast pork can be substituted for a richer flavor. Spice lovers should add a few dashes of sriracha, the sandwich’s customary condiment.

This salad is a beautiful chorus of peas and pods. Cook all the beans in the same pot so you boil the water only once.

This bulgur salad makes a delicious and healthy side. It travels well, too.