Nut Free

High in protein, low in price, fast to make, and gluten-free, quinoa is the ultimate grain. With this much-beloved recipe, watch lime juice, black beans, and tomatoes transform a “health food” into a must-make side dish perfect for barbecues or school lunches. The flavors get more concentrated over time, so make it a day ahead for maximum impact. Use olive oil instead of butter to make it vegan.

The perfect compromise between a grain and a salad, this refreshing Mediterranean side makes a lovely accompaniment to grilled lamb for a backyard barbecue. Or, highlight its Middle Eastern influences by pairing it with baba ghanoush and a platter of stuffed grape leaves. Add personal touches by substituting your favorite herb for the mint, topping off the salad with a squeeze of lime and a bit of orange zest, or using spinach instead of arugula. However you decide to frame it, you’ll be set up for a nice snack the next day.

Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.

Fava beans, asparagus, and sugar snap peas are the essence of the season in this vibrant spring dish with a citrus twist; the caramelized shallots are a sweet counterpoint to the zesty zing of the fresh lemon. While this makes a terrific side dish for roasted meats like ham, turkey, or chicken, you can also toss it with pasta or rice for a main-course meal.

Add some Parmesan cheese to creamed corn and what you get is something worthy of your best special-occasion roast, courtesy of Epicurious member Judym1us.

Methods of mashed potato preparation are constantly reimagined, and this incarnation of the beloved dish stands with the best of them. The recipe, a perfect side for pork chops, draws on traditional Italian ingredients: aged Parmesan for pungency, thinly sliced and chopped prosciutto for texture, and fresh rosemary as the finishing touch.

Mexican chef Roberto Santibañez invented this dish. Fresh corn adds a bright note to the buttery pudding, which pairs well with ribs, chicken, or salmon. Not a meat eater? Omit the ham without missing out on the bold variety of flavors. The pudding calls for instant corn masa mix, sometimes called masa harina, which can be found in the international aisle of the grocery store. This recipe easily doubles or triples for larger gatherings.

Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.

This classic potato salad is from the grandmother of Epicurious member Beatlebailey: “The flavor of this potato salad always brings back the wonderful memories of all the times we spent together.”

The bold pairing of sharp, salty Parmesan with a sweet vinegar and brown-sugar glaze transcends any steak lover’s expectations. Both the butter and the glaze boost the juiciness of the meat, while peppery arugula sets a light and refreshing backdrop. Feel free to substitute your preferred cut of meat, and finish the plate with a baked sweet potato.

Charmoula, an aromatic Middle Eastern herb and garlic sauce, combines mint, parsley, sweet smoked paprika, cilantro, and cumin. It comes together in minutes in the food processor, and the lamb can marinate all day.

Master the art and science of meat preparation with this simple recipe from Aidells Sausage founder Bruce Aidells. He starts with grass-fed boneless rib eye and a simple soy-sauce marinade. But the secret to this meat’s success is the porcini-focused spice rub. Dress it up with Wild Mushroom–Potato Gratin (page 272) or down with fries and beer on a Friday night in.

This sweet and savory ham, created by chef and Edna Lewis confidant Scott Peacock, gives us a whole new reason to look forward to Easter. Smothered in mustard and drizzled with honey, this is an old-fashioned Southern dish that’s simple and impressive.

Tender pork is roasted with rich, warmly spiced chutney so that the fruity condiment gets a chance to cook into the meat. The woody, sweet notes of the chutney are also great atop chicken, lamb, or duck—or just on a spoon, straight. Rhubarb is at its prime in spring so for a fall-friendly chutney, replace it with fresh apples and figs.

With only twenty-five minutes of active prep time, even a less-experienced cook can add this timeless chicken recipe to his or her repertoire. The simple dinner utilizes produce of southern France—olives, onions, and fennel—cooked in the same pan as the chicken and sauce. Substitute a combination of dried thyme, fennel, basil, and savory if you can’t find herbes de Provence. Serve this in the backyard with a baguette and a bottle of Côtes de Provence, and have yourself a true pique-nique français.

Potato may not be your everyday kind of pizza topping, but its tender texture and buttery flavor just work, especially when paired with goat cheese. Replacing half the fingerlings with yams adds a touch of sweetness (not to mention beta-carotene). Make sure the pizza crust is rolled thick enough to stand up to the hearty toppings. Serve with a green salad for a delicious vegetarian dinner, or cut into small wedges to make it cocktail-party perfect.

Epicurious member Neel N. Patel of Chicago was inspired to make this when a friend asked for lettuce wraps for a party. The resulting marriage of cuisines incorporates Asian aromatics and Indian spices and a Mexican staple in a fragrant dish with garam masala, cumin, coriander, garlic, and ginger. If spicy is how you like to roll, include some of the jalapeño seeds. And while romaine lettuce leaves are sturdy and flavorful, butterhead varieties such as Boston or Bibb are more pliable and lend a more tender bite.

Shrimp, scallops, crab, clams, and red snapper make up this 60-minute fish stew, a dish that sounds Old World Italian but most likely originated in the Italian-Portuguese neighborhood of San Francisco known as North Beach. Although the recipe may seem overwhelming at first, the ingredient list is in fact just made up of kitchen pantry staples and seafood. To cut costs, double up on the least expensive wild seafood and omit the priciest. Serve with a toasted baguette.