Nut Free

Fresh pineapple conjures up images of sunshine, so what better way to cheer up a winter day than with a galette made with golden yellow wedges layered over buttery pastry? Today's pineapples tend to be quite sweet, so just a hint of cinnamon and sugar is all you'll need to bring out their bright flavor.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

Even though they're vegetarian, these cheesy, BBQ sauce-slathered eggplant sandwiches are satisfyingly meaty.

Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.

Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.

Crunchy, salty, pretzel-coated chicken cutlets are lightened up with creamy cauliflower purée and arugula salad for a perfect weeknight meal.

Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.

The longer you cook this nourishing broth, the more savory and concentrated it will become.

This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.

Everything good about a lox and bagel sandwich (minus the bagel).

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Baking citrus at a high heat caramelizes the sugars and adds depth. It's just the thing to bring intrigue to salads and more.

Inspired by the rich flavors of food cooked in a tandoori oven, these carrots get their warm, savory notes from vadouvan.

Start your weekend mornings right with this healthier, more delicious breakfast bowl.

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta