Nut Free

An unbeatable basic dressing that's equally delicious on a rice bowl, a pile of wings, or a crunchy carrot salad.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

Often pressed through a sieve and added to the batter for cakes or cookies, hard-boiled yolks prevent too much gluten from developing without weighing down the batter. The one-two punch of yolks and toasted flour makes for the most delicate, tender cookies you’ll ever taste.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Sliders are simple, but perfecting them is a bit of an art. It’s all about getting the three main components—the sauce, the filling and the bread—in the right ratio. We’ve got the sauce and filling covered, so all you need to do is get some fresh bread.

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you’ll never need to wait for cherry season to enjoy this dessert.

You’ll need some lollipop sticks for this recipe. We found some interesting yellow serving sticks that worked well at dinner, but if worse comes to worst you can use cocktail sticks.

This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it’s the recipe we have worked on the most for this book, because we all know how good it should be. If I could only eat one thing in the world it would probably be my grandma’s jollof. She would regularly cook a big pot with care and patience and insist that everyone took home a small container of it. Cooking the rice and storing it for the following day or to give to friends to take away is part of a sharing culture that surrounds jollof—just remember to return the Tupperware!

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers.

A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.