Nut Free

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

Sweet and smoky flavors make this quick and easy pizza a new favorite.

Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.

Forget the freezer aisle! This classic is just as easy to make from scratch. Bonus: it's tastier, too.

Balsamic-marinated steak cooks over the broccolini and white beans in this sheet-pan dinner, flavoring them with its tasty juices.

The juices from cumin-rubbed chicken thighs soak into grapes, fennel, and squash as they all roast together in this simple, flavorful one-pan dinner.

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

This genius method encases several thin slices of pork in an especially crunchy coating. The meat stays super juicy during the quick frying time.

This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

Sweet and chewy!

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Serve this beet relish, tossed with buckwheat groats, Sherry vinegar, and mint, over roasted pork or lamb.

Brining these fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.