Nut Free

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

When matzo meets kimchi pancakes: a love story.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Masarepa, a type of precooked corn flour, and potato starch make this riff on calamari exceedingly crisp, not to mention gluten-free.

This dough will yield enough to make four large flatbreads or eight smaller ones.

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon, tangy feta, tender salmon, and sweet spring vegetables.

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.

A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.

Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.

Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.