Nut Free

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in Williams's mostly hands-off method. Earmark this one for your next dinner party.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.

To see step-by-step photos and detailed instructions on making these hot and crunchy filled crepes (known as banh xeo).

If you decide to make this out in the wild, pack the perishables in a cooler.

"You always want to give the option of adding heat at the table," says Tanis. These shallots deliver acidity and fire in one shot.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Take care with these little shrimp: They'll cook through quickly.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

You can substitute whitefish or hot-smoked salmon for the trout.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

Like a cinnamon-sugar doughnut in muffin form. You've been warned.

This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.

A little bit of sweetness makes these especially appealing to pint-size palates.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits."

Homey and comforting, this lovely pie comes together without much fuss. Thin egg noodles are layered with ham, cheese, and mushrooms; tiny peas scattered between the layers add a green burst of flavor. The dish is baked until beautifully golden, sliced like pie, and eaten at room temperature. This is traditionally baked on the day before Easter, to be eaten as part of the family picnics enjoyed on Angel's Monday, Italy's national holiday the day after Easter.