Nut Free

Just three ingredients get you more flaky layers than you can count.

A great chicken dinner doesn't have to be complicated or time-consuming.

These quick and easy breakfast pastries have a delicate orange flavor.

Bring the taste of Persia to your Seder dinner.

Here, we make flaky biscuits with just 3 ingredients.

Start your weekend on a healthier note with this herb-packed frittata.

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

Make this once; sprinkle on salads all week long.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

Chefs everywhere know it: Fire is where the magic happens.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

This recipe makes excellent use of all those dried herbs in your spice rack; the flavors really hold their own during the cooking process and shine through in every bite.

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.