Nut Free

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can’t lose.

Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.

This recipe is a classic case of the whole being greater than the sum of its parts, especially when prepared and eaten outdoors, in warm weather, with bread and unconscionable quantities of Italian or Spanish rosé, ideally in Sardinia or at least with Sardinians. Female lobsters, with their delicious red roe, are a must. Ask your fishmonger, or look for animals with broad tails and soft, translucent feelers that cross at the tips.

I‘ve substituted sage here for the more commonly-used dill, to keep the soup’s flavor more in line with Thanksgiving. If it’s post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don’t keep a kosher kitchen and/or want to make your ancestors turn over in their graves.

Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.

Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.

Get all the garlicky, herby flavors of classic Italian Porchetta in a roast chicken.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—you want to reduce it just until it clings to the pasta.

Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Here, fillets of delicate white fish gently poach in thyme-infused milk. The addition of lightly mashed potatoes and leeks makes it the perfect one-pot meal.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Whether you serve this warm-hug-in-a-casserole-dish for brunch or dessert, a pour of maple syrup and a dollop of fresh whipped cream would definitely be a welcome addition.

Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.

These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered in from-scratch caramel and silken chocolate in this jumbo version of a classic Halloween candy.