Nut Free

Editor's Note: Serve this sauce with Cathal Armstrong's Corned Beef

The beef has to be started 17 days before you want to eat it. Once it's cooked, you can store it refrigerated in its cooking liquid for up to 3 days and reheat it by simmering it in water until it's warm all the way through, about 20 minutes.

There are multiple stories around about who created the original bacon Bloody Mary. The battles about who was first or what drink is best have been contentious and slightly sordid. This version is a total bacon bust that includes bacon vodka, Bacon Salt™, and a bacon twist garnish. IT is so flavorful, you theoretically don't even need to add the booze—but in all honesty, the booze-less variety has yet to be tested. J&D's Bacon Salt is available online or at specialty food stores. If necessary, bacon flavored vodka, such as Bakon™ can be special ordered at your local liquor store.

We have to thank the geniuses at Voodoo Doughnuts in Portland, Oregon for inspiring these sweet dreams intertwined with a strip of thick, salty bacon, all drizzled with a glaze made with real maple syrup. It's almost too good to be true. You may need to clear your schedule for a month or two so you can make these EVERY weekend.

Craig Strong, Executive Chef of Studio at Montage Laguna Beach, shared this recipe exclusively with Epicurious. When making his cinnamon- and nutmeg-scented coffee cake, Strong recommends having a whisk as well as a rubber spatula at the ready. The whisk is great for thoroughly blending the ingredients, but at certain points the batter is quite thick and you'll need to use a spatula.

Flay often uses terracotta dishes called cazuelas for this recipe.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Mary Fitzgerald, Wexford: Gardener and internet enthusiast Three generations of my family have eaten this dish: we used to make it to use up my father's seasonal harvest of spinach. I now grow spinach in my own garden, along with everything from sorrel and runner-beans to beetroot and rhubarb, and make this pie regularly.

Instead of using the traditional slices of bread, I like to use croissants for this pudding as they create a light dish. Serve with jugs of Butterscotch Sauce and Crème Anglaise so that everyone can help themselves.

Serve up a Tex-Mex favorite tonight! With this easy-to-make recipe, lean chicken breasts are enlivened with the flavors of Southwest corn seasoned with poblano and red peppers.

Here's a healthy, hearty chicken dish you'll serve again and again. Our roasted garlic and herb flavors deliciously combine with chicken breasts, spices, and veggies.

Who doesn't love a flavorful and filling pot pie? Your family will be lining up for seconds when you serve this all-time favorite.

Chef Hugo Bolanos of Los Angeles' Hotel Bel-Air shared this recipe exclusively with Epicurious. His turmeric-infused green juice features apples, celery, kale, and parsley but it's a flexible recipe, so feel free to experiment with different veggie combinations. Bolanos recommends swapping in Japanese cucumber for the celery, and substituting Swiss chard for the kale.

Now you can easily make one of your favorite rice dishes from the Indian restaurant. And all it takes is 15 minutes!

This comforting broth has the flavour of home at Easter for me. You'll need brisket or silverside for this recipe, and the cooking process is long and slow, but it makes the meat tender and juicy.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.