Nut Free

This hearty, meaty, sauerkraut-braised dinner takes only 25 minutes in the oven.

With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this 25-minute dinner is an easy crowd-pleaser.

Finally, a creamy, buttery risotto without all of the stirring. Just pop it in the oven and roast some mushrooms alongside to top off the finished dish.

Active time: 5 min Start to finish: 5 min

Cozy up with a mug of this rich, creamy hot chocolate that will warm you up from head to toe.

Two rimmed baking sheets and a hot oven mimic a giant panini press, making grilled cheese for a crowd a super quick and easy prospect.

Classic German flavors bring a fresh twist to this beloved hors d'oeuvre.

Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.

It doesn’t take much to make slender, tender green beans memorable—lemon zest and orange zest warmed in olive oil provide sensational sparkle.

A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they’re chewy where the strips overlap and crisp where they don’t.

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region. Any of them will work here, but if you really want to pull out all the stops, search for those from Nantucket Bay, which are prized for their candylike succulence. Celery purée swirled with black truffle butter enhances the delicacy of the seafood.

Popovers are an appealing alternative to Yorkshire pudding (the same batter is used for both), and embellishing with dried porcini mushrooms imparts an unexpected woodsy dimension. You’ll want to make these all winter long.

Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

Ragù, as the Bolognese call their celebrated meat sauce, is characterized by mellow, gentle, comfortable flavor.