Nut Free

Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.

A pinch of cayenne and two kinds of mustard give this sweet and savory condiment a kick.

These tender, flaky scones are all about the butter.

If you're making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.

The chipotle butter is also great for topping fish fillets or melting over pasta.

Now’s the time to be on the lookout for real baby carrots instead of those imposters wilting in plastic bags across America. Here, they’re roasted in a spicy honey glaze to serve alongside an Easter-worthy roast.

An extra smooth, delightfully tangy guacamole.

Gigante beans are our favorites, but almost any bean will be delicious this way. Smaller white beans, like cannellini, will cook more quickly.

We made tender short ribs even more irresistible with subtle five-spice powder and a bright root vegetable mash.

You've probably never seen smoked swordfish before, but you probably weren't looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

Don't wait too long before inverting this tart; the caramel will stick if it gets cold.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

These aren't sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.

Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.

Using these exact vegetables is not the point; choose whatever's in season and can stand up to being charred. The genius coffee dressing brings it all together.

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste better.