Nut Free

Let this creamy, herb-packed seafood dinner convince you that clams deserve a spot in your weeknight dinner rotation.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

This cumin and paprika-spiced number gets added punch from a tangy green sauce and an avocado and cucumber salad.

We’ve given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce.

Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

Velvety ice cream provides a shortcut custard for this rich and satisfying version of French toast. Serve with maple syrup for an extra-sweet treat.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

I like to make things in my cupcake tray that are not cupcakes. Often. And these quasi-muffin omelettes are one of my favorite. A good thing to do is to make a whole load and store them in the fridge for lunches, brunches, and snacks for the family to enjoy without having to make them fresh each time. They will keep for a couple of days in the fridge.

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

If using beans or rice as pie weights, use a lot.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

A cooling and crunchy green version of the typical salsa.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.

Plenty of butter and breadcrumbs make for a super-decadent, extra-crispy roast chicken.