Nut Free

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

Chicken fat does triple duty to yield crisp skin, golden toast, and a schmaltzy dressing.

Cooking chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp the skin.

A chocolate tart shell filled with a soft-but-stable caramel filling and swoops of chocolate ganache is the kind of dessert romantic dreams are made of.

It wouldn’t be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.

Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

Be sure to pick up extra flatbread to serve with this one-skillet dish. You'll want to soak up every last drop of the rich, flavorful sauce.

What's the secret to the silkiest scrambled eggs ever? A dollop of cream cheese stirred in right at the end. Piling them onto a sandwich with melted American cheese takes them even further over the top.

Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

Not only does this oven method free you from needing to constantly tend the bacon while it cooks, but it also produces superior results.

Serve this bacon as part of a vegan brunch feast, or pile onto English muffins with a tofu egg and toppings for the best breakfast sandwich ever.

Now I know y'all get excited about fast-food breakfast sandwiches but the speedy prep always makes them look so lame! That, and they often lack quality ingredients, which makes them a total gut bomb. But now all your dreams are alive and they're layered together in this dreamy breakfast sandwich. It's so seductive you'll forget why you ever ate eggs in the first place.

You can use any Pilsner in this recipe, but a Mexican Pilsner will go best with the chorizo. Serve with a nice green salad to round out the meal.

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant tang.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.