Nut Free

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

Braising octopus might sound advanced, but it's as easy as simmering a pot of beans.

This slaw reimagines Brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

If you want to make any holiday cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations.

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

This is our go-to gluten-free pie crust; it crisps up beautifully and tastes fantastic. We also use this recipe for hand pies and tarts, and we even roll leftovers into little snake shapes, toss them in cinnamon sugar and bake them into little golden cookies. Before you begin, make sure all of your ingredients are refrigerated (or, in the case of the cream cheese and butter, frozen) to ensure that the crust holds its shape and turns flaky once baked.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly. We eat these guys shells and all, but you can sub in peeled shrimp instead.

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

For an instructive primer on how to butterfly your holiday roast, go to bonappetit.com/butterfly.

This seasonal kale salad is just the thing to serve alongside hearty braised meats and roasts this fall.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.