Nut Free

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Two kinds of melty cheese make this dip extra luxe.

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all—a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel—sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

Make your own broth with little more than dried porcini mushrooms for this light, filling, and deeply flavorful vegetarian soup.

It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

Smoky ancho chiles add heft to the beef meatballs in this recipe, which are topped with addictively crispy crumbled chorizo just before serving.

These quick-cooking lamb chops make dinner feel instantly fancy.

Garlic lovers, this one’s for you.

If you have a stovetop griddle, use it to make a few flatbreads at a time.

Tender Indian-spiced beef meatballs in a creamy tomato curry sauce will warm you from head to toe.

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Make this one-pan chicken dinner a go-to this winter.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.