Nut Free

These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.

The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.

Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.

Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.

You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

Melty, cheesy, crunchy, spicy: These sandwiches, a street food favorite in India, check all the boxes.

This mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended. If you’re having a birthday party, use small cups instead of a baking dish for individually portioned treats!

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

This cucumber salad is a staple dish in my household. I am not sure why it is so satisfying, but I’m inclined to think it’s its simplicity.

Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.

For dense hand-pulled noodles, you’re going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.

These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.

These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). 

Miso gives this take on the classic Roman pecorino-and-pepper pasta an extra savory, satisfying bite. You can make your own fresh noodles at home, or use store-bought.

Making noodles by hand is a fulfilling cooking project. The results are perfectly chewy noodles, even with ragged edges and imperfect lines.

Super fresh soy milk is easy to make at home and, frankly, tastes leagues better than the stuff sold in boxes.

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.

Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.

Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.