Nut Free

It only takes 22 minutes to make this classic savory noodle dish at home.

The Cubano’s cuter cousin, the Media Noche was sold as a late-night snack in Havana’s cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork—though what really sets it apart is the egg-rich Pan de Media Noche.

From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it’s a holiday dish that’s simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.

Use this flavorful Cuban condiment as a marinade or as a sandwich spread.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

A habit-forming graham cracker crumble takes peaches and cream to another dimension.

How can you look at this and not crave brisket tacos?

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

One in ten Padróns or shishitos is actually spicy. Pepper roulette!

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

Turn store-bought ice cream sandwiches and chocolate-peppermint whipped cream into a towering, show-stopping dessert for your Labor Day cookout.

Spiced with cinnamon, ginger, and cloves, this cozy drink is a festive jumpstart to the quickly-approaching holiday season.

On a cold winter day, this hearty soup is practically a meal in itself.

A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.