Nut Free

We tried a lot of meatloaf recipes in our test kitchen to create the ultimate version. We promise it won't disappoint.

This childhood favorite is even better than you remember.

Easier than burrito bowls—and even more delicious.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

These cookies bring back the memory of those malteds. Instead of syrup, I use freshly ground espresso beans (although instant espresso or coffee works) and unflavored malt powder — you can find it in supermarkets — which gives the cookies a warm, mildly vanilla taste.

Most. Flavor-packed. Chicken. Ever.

Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Get an extra jolt from your breakfast by putting espresso powder in the waffle batter.

This lattice-topped, make-ahead casserole is almost too pretty for its own good.

This quick and spicy riff on General Tso’s chicken relies on ingredients you probably already have in the pantry.

This cheesecake-like dessert is based on the first-ever recorded pie recipe, written down by ancient Romans.

This yolk-heavy carbonara is beyond creamy—without cream!—with a heady mix of peppercorns (you can substitute black pepper for all and it's still great). It's unlike any clumpy carbonaras you've had. It's a pasta worth mastering.

Silkier, lighter, and more sinfully good than anything you've ever tasted before.

Cheesier macaroni and cheese in minutes—no box required.