Nut Free

Barigoule is typically a stew of artichokes. This version blends vegetables in a bit of vanilla-scented sauce.

To make perfect rings of fresh pineapple slice in 1/2"-thick circles, then round off the edges and punch out the core with 3 3/4"- and 1 1/4"-diameter cookie cutters, respectively.

This dough is chewy, bubbly, and better than what you'll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York's Sullivan Street Bakery and pizza spot Co.— it's easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.

I grew up on green beans thoren, and while I'll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don't often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It's a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast.

Jim Lahey keeps these moist by adding grated boiled potato.

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.

The heat chars the edges of the romaine leaves and softens the inner layers.

We love the way these quickly pickled, supercrisp pears play off the briny and intense kimchi.

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

In North India these legume wafers are called papad and are dry-roasted over a flame, but in the South they are deep-fried until they form lots of air bubbles and become light and puffy. They are sold in many flavors, but plain is preferred in Kerala. Pappadams are always part of a Sadhya: You crush one up and mix it together with rice, dhal, and ghee. The pappadam helps to bind all the ingredients together so you can form balls when eating with your hand. Store-bought wafers are used almost exclusively by Indian cooks because the traditional recipes are labor-intensive and require days of drying in the hot sun. This recipe is part of our menu for Sadhya, a South Indian feast.

Bake in large decorative paper molds (found at kitchen supply stores), or simply line standard muffin tins with your favorite liners.

Pork and beans never had it so good. This Spanish riff on French cassoulet pairs large, meaty beans with fresh sausages under a breadcrumb crust. Save time by quick-soaking the beans.

When both the recipe developer (Gina Marie Miraglia Eriquez) and the cross-tester (Melissa Roberts) raved about this soup, it was clear we had a winner! This almost-vegetarian chowder is chock full of a variety of colorful diced vegetables. Of course, we love the smoky nuance the bacon gives it, but if you wanted to make this strictly vegetarian, just lose the bacon and use vegetable stock in place of the chicken broth. This is ski-house material to feed a hungry horde, or use a long weekend to have several smaller gatherings to pay back all your friends (once you’ve cleaned for one party, you might as well throw another one).

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional Sadhya feast wouldn't be complete without this flavorful source of protein. Asafetida (a garlicky resin from the sap of a fennel-like plant; it's often used in lentil dishes) and fenugreek provide its pleasantly pungent aroma. This recipe is part of our menu for Sadhya, a South Indian feast.

Crunchy edges and soft centers make Lahey's cookies a classic.

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

Editor's note: Use Jim Lahey's no-knead dough recipe to make his Popeye Pie. While I'm not picky about the flour—either bread flour or all-purpose is fine—what does concern me is how the dough is handled. Treat it gently so the dough holds its character, its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough. I prefer to hold off on shaping the ball until just before topping it. If it's going to sit for a while—more than a couple of minutes—cover it with a damp kitchen towel to prevent it from drying out. I offer you two approaches for shaping. The simpler one, executed completely on the work surface, is slower than the second, where you lift the disk in the air and stretch it by rotating it on your knuckles. Lifting it into the air to shape it is more fun, too.

The beauty of this salad is that it is vibrant proof that some terrific ingredients simply deserve each other, even if the partnership doesn't come to mind immediately. A cookbook-writing friend came to the restaurant one day, ordered this asparagus and avocado combo, tasted it, and kept muttering, "Genius, genius!" Not me. Nature did it.