Nut Free

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

This elegant fish dinner comes together in just 15 minutes.

These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.

Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

You’ll never miss the beans with this “stick to your ribs,” paleo, grass-fed ground beef–and–sausage version of the hearty Southwestern stew.

Pressure-cooked carnitas take a lesser cut of meat and turns it into the most delicious savory shredded pork, perfect for rolling up in a homemade, grain-free tortilla!

Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They’ll stay firm in this quick meal, offering good texture against the soft meatballs.

Served this quick dinner recipe on buns, like barbecue; or like soft tacos—on flour tortillas topped with sour cream and pico de gallo.

Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.

Many people enjoy chicken pho with a side of this zippy sauce. They dip the flesh into the sauce as they eat the soup. The fresh ginger bite adds a last-minute layer of flavor that some find to be scintillating while others find to be distracting. Try it out and judge for yourself.

These tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day).

Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

This cultured coconut milk yogurt is lightly sweetened and perfectly topped with grain-free granola!

These warmly spiced lamb meatballs are so juicy, light, and flavorful—not to mention easy—they'll be rocking your party world this holiday season.

Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.