Nut Free

IF YOU MEET A CZECH TEXAN, he or she will politely inform you it's incorrect to use the term sausage kolache when referring to a sausage-stuffed kolache. When you scrunch up your face with confusion, the person will then kindly explain that the correct term for this savory pastry is klobasnek. But wait, let's back up here for a minute. If you're not familiar with a kolache, then you may be wondering what the heck I'm talking about. Allow me to explain. A kolache is a sweetened yeast roll that's been stuffed with a fruit, cream cheese, or a poppy seed filling. The roll is either square or round, and there's a well in the center to contain the filling. With a klobasnek, the dough is wrapped entirely around the filling, and the only way you can tell what's inside is to take that first bite. You find these pastries all over Texas, though they were first introduced in Central Texan Czech communities, such as the small towns of West and Caldwell. While the origin of the term klobasnek for the sausage-stuffed version is a little vague, The Village Bakery in downtown West has claimed provenance for the term. What's interesting, however, is that these Czech pastries are more associated with Southeast Texas than with Central Texas. The two pastries are different things, but some people still insist on calling them sausage kolaches. This doesn't bother me, but I can see how it could upset some linguistic purists. No matter what you call them, however, they are good. I like to eat them for breakfast, warm from the oven when the cheese is still melted and the sausage juicy with a snap. Though they are still good a few hours later at room temperature and can easily be reheated, too.

Editor's Note: Use this recipe to make Julien Merceron's Biarritz Rochers.

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

This is an interesting twist on our beautiful soda bread. Look for dried cranberries in the larger supermarkets or any health food shop should stock them. This is my favourite bread that we serve as part of our bread selection in the evening.

This recipe was given to me by Jean Dix from Howth, Co. Dublin. She devised it for her daughter Sophie's birthday, who was the critical taster. It's a brilliant one to do with children, as there is no cooking involved. Unlike many other chocolate biscuit cake recipes, it cuts beautifully even straight out of the fridge and keeps well wrapped in clingfilm for at least 2 weeks.

Editor's Note: Use this oil to make Neven Maguire's Sweet Potato and Coconut Soup .

Editor's Note: Use this crust to make Allison Kave's Nutella Pie .

Editor's Note: Use this crust to make Allison Kave's Rhubarb Frangipane Pie . This crust has a more grainy, toothsome texture than a classic crust, and the natural sweetness of cornmeal makes a great accompaniment to summer pies such as blueberry or cherry. Use this when you want a truly rustic pie.

Editor's note: Use this recipe to make Francine Segan's Torta Mimosa . Creamy custard seasoned with aromatic vanilla, this is an absolute basic, used to make hundreds of classic Italian desserts, including torta della nonna and zuppa inglese. It's also served plain, accompanied by fresh fruit, slices of pandoro or panettone, or cookies. This is a simple and very forgiving recipe.

Editor's note: Use this recipe to make Francine Segan's Torta Mimosa . Pan di spagna, "bread of Spain," is a key ingredient in hundreds of classic Italian desserts like zuccoto and Sicilian cassata. Pan di spagna's light and airy texture absorbs fillings amazingly well, so it stacks wonderfully, allowing you to create tall, moist layer cakes.

Adding chocolate amps up this iconic minty shake. Since the chips in the ice cream get pulverized in the blender, we've added extra to give the shake a little texture and a more pronounced chocolate flavor.

Make your own homemade spin on the beloved fast food Shamrock Shake with this quick and easy recipe.

This variation on the Shamrock Shake is a boozy take on the classic St. Patrick's Day milkshake.

For a sophisticated spin on the classic St. Patrick's Day milkshake, we've added Bailey's Irish Cream and matcha, which is made from finely ground green tea and has an herbaceous and earthy flavor. If you can't find matcha powder, use green tea ice cream in place of the vanilla.

NOTHING TASTES BETTER with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon. Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store's cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.

BOILING OR STEAMING bok choy often results in a watery, stringy vegetable. But grilling halved heads of bok choy slathered with miso butter leads to pure flavor. Be sure to keep the heat at medium so the paste can caramelize without burning. My first few attempts at grilling bok choy (I used Shanghai bok choy) resulted in charred leaves that were too crisp to enjoy. Now I separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled vegetable. Use white or yellow miso paste in this recipe. If you use a darker miso, know that it will be saltier. Make this side dish when you are already firing up the grill for the main course.

MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: "It's very loosey-goosey. I used what I had around." I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle's guidance—and excellent memory—we were able to piece together what she had done. The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.

Clotted cream is not a part of my own traditional food culture but it is a forgotten skill in everyday cooking and is so gorgeous and so easy to make that it is really worth doing every now and then. You can make clotted cream on any stove or in a cool oven—just make sure the heat is low. Even a temperature as low as 110°F will do! It's best to use unpasteurized cream like they do in Devon and Cornwall, where clotted cream has its own appellation. You can use gently pasteurized cream, but homogenized cream or cream that has been ultra-pasteurized will not work for this recipe.