Nut Free

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link

Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.

Something magical happens when you spoon orange curd over vanilla ice cream. And by magical, we mean it tastes just like a Creamsicle.

Planning a spring dinner party? This is the entree you’re going to want to put on your menu.

Fregola, a tiny toasted pasta similar to pearled couscous, makes a flavorful base for this brothy spring dinner.

You can steam and crush the potatoes in the morning if you'd like. The finished dish is great at room temp.

Also excellent on popcorn or in place of brown sugar in barbecue dry rub recipes.

Lush confited garlic takes toasty, cheesy baguettes to another level.

One of many cool things about (super-nutritious) sprouted lentils: They don't need to be cooked first.

These mini tarts are double sealed for extra insurance.

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.

Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham.

The super-seasonal, crowd-pleasing chicken your Passover Seder needs.

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.