Nut Free

Everything is better with a poached egg on top—especially this savory toast piled high with mouthwatering sausage and chopped scallions.

No matter what time of day, these delicious baked eggs made with tangy kimchi and fresh summer squash are a delightfully flavorful dish.

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

This British recipe calls for “digestive biscuits,” but graham crackers will work just as well to infuse chocolate-filled vanilla cupcakes and toasted ‘mallow topping with that classic campfire flavor.

Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully. I use sliced canned peaches when peaches are out of season; they work just as well.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

Plant-based Earth Balance baking sticks make a wonderful substitute for butter.

Toss this simple dressing through an easy summer salad.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

When you're craving those childhood favorite Tex-Mex flavors, nothing but seasoned ground beef in a hard shell will do.

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.

Want to make eggs ahead of time? Bake them in a sheet pan, slice and chill for up to three days, and serve in breakfast sandwiches, wraps, quesadillas, and more.

Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.

Though I’m all for high-quality prepared sauces and such to use as shortcuts, I’ve never found a bottled vegan barbecue sauce I really like. But this nearly instant sauce is so easy that I’ve ended the search. It’s especially good with tofu, tempeh, and seitan.

I’ve already admitted that I’m usually too lazy to make pizza dough from scratch, what with good, natural brands of prepared crust so widely available. Once in a blue moon, though, I like to indulge; it’s really not that difficult. This is a recipe I’ve relied on for years when those blue moons come along.

If you want boozier pops, increase the gin to 1/3 cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded.

There’s no need to roll these super-thin. In fact, a little heft keeps them moist.

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.