Nut Free

Yes, seafood cooks quickly, but sometimes it's worth it to spend some time building layers of flavor into a sauce as you would with a big pot of ragù.

Malfatti—literally "badly made"—are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.

This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

Don't fret if you can’t find turbot. Look out for other flatfish such as Dover sole or flounder.

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

Macerating red onions in balsamic vinegar with a big pinch of sugar helps soften the onions and sweetens them right up.

Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

Sea bream, common in the Mediterranean, has lean flesh with a light, delicate flavor. If you can’t find it, porgy or snapper are suitable subs.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

These perfectly crisp empanadas are stuffed with juicy, buttery shrimp that’s seasoned with cilantro and lemon zest. You can make the dough two days ahead so you’re ready to fry them up on New Year’s Eve.

There's no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines.

If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

Clean out your pantry with this customizable one-pan dinner, seasoned with whatever spices you happen to have on hand.

Tame spicy baked salmon with a sweet pineapple–bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.

I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.

We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.