Nut Free

Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie—it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).

Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts.

You’re going to want to make this simple seasonal pasta all summer long.

The secret to this simple fluffy egg recipe-simply whisk I Can’t Believe It’s Not Butter!® spread into the eggs!

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.

Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry—it doesn't want to come home.

Sweet, tender pearl onions are the star of this reimagined classic, which gets an elegant update with fennel, citrus, and Parm.

Fair warning: spicy honey is about to become your all-time favorite pizza topping.

Braised with balsamic vinegar and tomatoes, beef short ribs are the kind of deeply flavorful, comforting main you want on a chilly Sunday night.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

This extra-crispy sandwich gets a double hit of heat from a tangy Tabasco brine and a cayenne-spiked coating.

This classic French bistro preparation pairs lightly breaded fish with a succulent brown butter and lemon pan sauce.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.