Nut Free

Everything in this dinner (including the eggs!) cooks together in one steamer insert.

Nigerian peppersoup should be fiery hot with rich flavor—while the traditional spices can be hard to find in the U.S., this recipe approximates the taste with a few more readily available substitutes.

This may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.

This simple appetizer is a hit every time due in large part to the vast appeal of warm cheesy things.

This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.

Egusi seeds—the large seeds of an African melon—are toasted and ground to thicken this popular Nirgerian stew.

Old Bay Seasoning is the brand name of a blend of herbs and spices produced in Maryland by McCormick & Co. You can make a homemade version of Old Bay by following this recipe.

This recipe moves fast—stay on top of it by prepping and lining up your ingredients before you start cooking.

The flavor of the soy paste really shines here, so use the best-quality one you can find. We like Yu Ding Xing’s glutinous rice soy paste.

Eggs provide all the protein and fat that a dumpling demands. 

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats—arguably the best part of the wing!—but a mix with drumettes or whole wings works too.

It’s astonishing how much scallion flavor these noodles take on from the infused scallion oil. Still, we encourage you to take it one step further with a garnish of crunchy fried scallion slices.

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

This dumpling combines lamb with delicate green summer squash, which brings a surprising freshness to the filling.

Use this easy dumpling dough with any filling you like, or add some puréed vegetables to the dough for colored dumpling skins.

This version is made with up to eight spices. It’s worth using them all for the fullest flavor.

Whipping an egg into the filling of these simple, folded dumplings makes them fluffy and moist—and a double hit of soy amps up the umami.

By coarsely mashing, seasoning, and storing the squash to use later in the week, you've got an ingredient that'll yield more types of dishes than would be easily available to you if you were to have cubed and roasted leftover squash. It's a spread, a sandwich filling, sweet component of a frittata, the starting point of an easy appetizer. 

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.