Nut Free

I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?

From here grow all other vinaigrettes. Use your instincts to vary the basic recipe. My everyday dressing almost always includes a bit of mustard which helps emulsify the dressing while adding tang.

A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.

To make sure these crisp, mayonnaise-free fishcakes stay together in the skillet, chill well before cooking.

My mom's meat loaf is inarguably better than yours, but this is not my mom's meat loaf recipe. This one is an amalgam, intended to evoke all the important meat loaves in my life—and there have been many.

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It’s not that hard to do, really—two strategic cuts, a smear, a row of knotted strings—more basic butchery than brain surgery.

For deep apple flavor, the fruit in this pie is macerated. The juice is then reduced to a syrup and returned to the filling, along with Chinese five spice powder (a blend of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns).

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin, should be a hallmark of good citizenry—an obligation to your fellow man. Everyone walking down the street should be reasonably confident that the random person next to them is prepared, if called upon, to roast a chicken.

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy-bottomed pot with a tight-fitting lid and a good handle.

Move over boxed mac and cheese; this version is just as simple and a whole lot tastier.

These tender, flavor-packed meatballs are the perfect Thanksgiving party snack, but—for what it’s worth—they'd also make an excellent meatball sub.

My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. I don’t think this will offend a hotdish purist.

Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier.