Nut Free

Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.

Roasting vegetables is just one of the things a sheet pan is good for.

Redzepi uses whatever foraged mushrooms he finds to make this rich ragout; feel free to do the same while foraging at your local farmers' market or supermarket. Omit the oysters and lardo (used here in place of Speck), if desired.

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.

We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.

"The best thing about serving a braise," says chef Cruz Goler, "is that timing isn't critical, making this a great party dish." French in technique but Italian in spirit, the recipe calls for pleasantly bitter Treviso radicchio to act as a foil to the rich pork. Be sure to let the pork cool in its liquid so that the braised meat can continue to soak up the sauce.

South Indian rice is parboiled during processing, which creates a more nutritious but harder grain that needs to be boiled like pasta for 40 minutes. The grains are puffy and separate, and they absorb the curries beautifully. Indian parboiled rice can be ordered from iShopIndian.com; but if this type is not available, American-style converted rice or regular long-grain white rice are both good substitutes. (North Indian basmati rice would not be served at a Sadhya.) This recipe is part of our menu for Sadhya, a South Indian feast.

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast.

In this surprising main course, Redzepi pot-roasts whole celery roots. Be sure to use small celery roots; larger ones will not cook evenly. The chef also cooks small heads of cauliflower in this way.

Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Stephen Cole, bartender at The Barrelhouse Flat in Chicago, created this dressed-up take on the classic gin and tonic for our story Spring Cocktails Perfect for Brunch. While you should feel free to use your favorite gin, for this absinthe-laced cocktail, Cole suggests trying Hayman's Old Tom Gin, which is slightly sweeter than more traditional English dry gin.

Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.

We use fresh lemon juice for this vinaigrette as often as we do vinegar.

South Indians don't use ghee in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their parboiled rice and dhal. The first step of a Sadhya is mixing ghee, rice, dhal, crushed pappadam, and a little salt. This mixture is eaten by hand and forms the first bites of the Sadhya. This recipe is part of our menu for Sadhya, a South Indian feast.

Erisheris are thick curries traditionally made with yams or pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.

Serve with warm tortillas or rice to make a heartier meal.

Sweet meets salty in these oatmeal-raisin cookies flecked with crisp bacon bits. They're great for breakfast or an afternoon snack alongside a cup of coffee.