Nut Free

Two warnings about these cookies: Don’t give them to young children before bedtime and don’t leave them lying around, if you want any left for yourself. These cookies are crisp on the edges and have a chewy middle strewn with pockets of soft chocolate. The espresso powder, as Kelsey (The Naptime Chef) noted, amplifies the chocolate, but not the sweetness, making it a grown-up cookie. When making any cookies, make sure to cream the butter really well—this aerates the cookies and integrates the sugar—but be conservative with your mixing once the dry ingredients are added.

Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Mimicking traditional semolina pasta, cauliflower "rice" takes on fragrant Persian spices in this grain-free take on couscous.

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.

To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.

For a German apple cake full of sweet, tart flavor, cookbook author Luisa Weiss swaps out raisins for fresh cranberries and skips the sugar in the filling.

I like to make a batch of Lebkuchen Spice Mix—a mixture of all the “usual suspects” in wintertime baking—in early fall so that I’m ready for the Christmas baking season. The mixture below is a great all-purpose one. But you can also tinker with the amounts if you want to highlight one flavor or another.

Breakfast casserole with bacon, loaded with eggs, cheese and bacon, and finished off with an avocado and tomato topping.

Your favorite comfort food meal with a new twist.

Casserole filled with sausage crumbles, egg mixture, and veggie tots topped with cheese.

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.

Well, you guys, we made it. The 2016 Holiday season is officially upon us in all of its food-and-family-filled glory.

This Chocolate Peppermint Cream Pie is sure to be a big crowd pleaser during the holidays

This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.

Spell out holiday cheer on your favorite platter or cookie plate with these wintery snow-capped cookies.

Making these glittering treats is easy enough for elves of all ages and skill levels.

This recipe starts with our favorite sugar cookie dough. Using a simple watercolor painting technique, it’s easy to brush and splatter them with festive patterns.

Bright, piquant green peppercorns and a flambéed splash of Cognac make this classic French sauce a fun and festive way to celebrate New Year’s Eve.

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Use dark chocolate for a less sweet finish in this recipe. Try spooning some over some freshly made crepes.