Nut Free

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

Adding cream thins lemon curd and makes it extra spoonable—delicious in more than just this dish.

Fresh celery lightens this guacamole and adds some serious crunch.

Soaking the onion mellows its sharpness. If you can't find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

Whether you pile this spicy, marinated grilled steak and cabbage into warm tortillas or over a bowl of rice, the only thing you’ll wish is that you had made more.

It might seem fussy to separate the vegetables when pickling, but if they're combined, the colors will bleed and they won't be as vibrant.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

A mix of fragrant spices, garlic, and fresh ginger turn this stewed chicken into the most perfectly warming dinner for an October Sunday.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it's delicious with basically any whole grain; try wheat berries or spelt.

Tex-Mex ingredients like Monterey Jack, cilantro, corn and lime combine with rice to create an awesome salad. Wrap it in lettuce for a cool, crunchy and fun meal.

Hot, hearty and, yes, sloppy. This flavorful favorite is a meal in a bun. Serve it up and watch your family run to the dinner table.

A sparkling drink made blush with a tart beet granita. Ruby-skinned beets are an unexpected but welcome ingredient in cocktails: their high sugar content and bright hue make them an excellent, all-natural way to add a pop of color and flavor. Here, the beets are pureed into a granita, with spicy star anise and allspice to complement their earthy undertones, and then topped with a refreshing dose of prosecco.

Hard liquor, served hot. In times past, hot toddies were often prescribed as a head-cold remedy. Today, liquor as medication is generally frowned upon because of its dehydrating effects. However, if you're one of those people who can't tolerate over-the-counter pharmaceuticals, this beverage may offer the relief you need—just drink an extra glass of water to replenish your body.

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.