Nut Free

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can be made with all sorts of roasted vegetables (and, for that matter, any kind of grain).

Extra greens and extra cheese make this brunch classic extra-flavorful.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

This decadent Italian-American classic is a combination of sweet lobster meat, spicy tomato sauce, and toothsome spaghetti.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Coddle eggs in a warming, cumin-spiced Swiss chard braise to start the new year with plenty of healthful, fortifying greens.

Classic recipe. Superior flavor. Flawless brunch.

A homemade cranberry simple syrup puts this sparkling cocktail recipe into fancy party-worthy status. Use leftover Campari to make your very own Negroni or Americano.

These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.

Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it a pleasantly funky, earthy flavor.

A one-pot evening meal with minimum fuss and maximum taste.

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Dulce de leche literally translates to “candy of milk.” In layman’s terms, it’s a caramel-like concoction made from boiling sweetened condensed milk until it becomes . . . well, pretty much an eighth deadly sin. What I love most about dulce de leche is that it has the beautiful color and deep flavor of caramel, but not the chewiness . . . so you don’t have to expend needless energy flexing your jaw muscles.

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.