Nut Free

For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). Use russets to achieve a remarkably crispy-meets-creamy texture.

Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand just how complex dried chiles can be.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

To make this easy dessert, just roll out your dough, place the berries in the center, then fold the edges of the dough up and over before baking. Serve each slice with whipped cream or ice cream.

This galette is just as delicious and impressive as a pie, but half the work. The apples get a quick toss in fragrant fennel seeds and vanilla before filling the rustic, flaky crust.

Choose an assortment of plums, cherries, or combine peaches and nectarines in this easy stone-fruit dessert.

Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach).

Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.

This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.

Usually just a pancake-like dough with egg, this version sports bacon, tomato and gooey cheese for a completely gratifying breakfast.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

A crunchy crust gives way to the tender egg inside, and the crumbs soak up the velvety yolk.

Newsflash: you're messing up your tomato sauce by cooking it.

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.

This recipe is a perfect sweet appetizer for any fall feast.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.