Nut Free

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

It’s too soon for grilling season, but it’s never too soon to smash a burger on a griddle (or cast-iron pan) in the comfort of your kitchen. Freezing before cooking allows the patty to develop a satisfying crust while retaining a pink and juicy center.

Fry shreds of leftover slow-cooked pork to an irresistible crisp for this quick, gingery green bean and cabbage stir-fry.

Serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.

Store-bought puff pastry and a meat-and-potatoes filling come together as your New Year’s Eve dinner centerpiece.

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

We spiked the glaze for our retro-chic ham with hot sauce and apple cider vinegar to cut through the cloying sweetness of the original.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes

Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will be done.

Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.

These homemade onion-flavored chips just might be more addictive than the store-bought versions.

A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have a tasty, stress-free snack at the ready.

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack.

These quick pickles have just the right amount of sweet, salt, and tang going on. The brine can work with any crunchy veg, but we like them best with cucumbers. We guarantee they'll be the sleeper hit of your next party spread.

Bath duck in a spiced (nutmeg, allspice) and spicy (habanero) marinade, stick it in the oven, ignore it for five hours, then serve it with fixings for build-it-yourself tacos.