Nut Free

There's no need to buy special kits for dyeing Easter eggs—all the ingredients you need are probably already in your cupboards.

Roasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious drippings and you'll never look back.

The richly flavored, mustard-laced pan juices from this white-wine-and-cream-braised chicken are simmered down and emulsified into a rich, velvety sauce that’ll bring comfort to any cold winter night.

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a crisp and juicy bird with a built-in side dish.

Pounding a skinless, boneless chicken breast to even thickness helps it cook it quickly and evenly. For extra flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, delicious topping.

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.

Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.

This fresh, vegetable-packed soup is perfect for those chilly spring days when you're craving a bowl of something warm.

Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.

This cake is like a party in your mouth. The cake itself is very fluffy because of the coconut cream. It's all about coconut, with coconut icing and real coconut flakes covering the entire cake.

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

This simple side dish comes together in just about 5 minutes.

One take on the Ukrainian salad known as shuki, perfect for Easter.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season.

Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.