Nut Free

Essentially rows of buttery shortbread encased in a rich chocolate ganache, we suggest having a slice of this dessert by the fire with a strong cup of coffee.

Who says oatmeal needs to be sweet? Prepare the oats as you traditionally would, but instead of adding berries and sweeteners, toss in greens and kimchi, then top with an egg, hemp seeds, and avocado.

Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it’s great for healthy skin and eyes. An ingredient that’s beautiful and makes you beautiful? Yes, please!

Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats.

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.

It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.

Precooking the squash seasons and softens it, but don’t let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.

We’ve got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

You can make and chill these mashed potatoes up to two days before the big night.

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

Arugula adds a fresh, peppery bite to this simple sausage and roasted vegetable pasta.

A bright and spicy sauce works as both marinade for the shrimp and dressing for the citrus salad in these colorful rice bowls.