Nut Free

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

You'll see fibers running through the cooked steak; make sure to cut across them for tender slices.

Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.

You're going to want to add this gently spiced and meltingly tender fish to your simple weeknight meal rotation.

It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.

For a moist cake, be sure to use finely ground polenta labeled "quick-cooking" or "instant"; cooking times listed on the package will be five minutes or less.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

This dish was inspired by pasta e fagiole, the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

As the pork cooks, the fat will gradually render, basting the roast.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

More proof that salt makes any dessert taste better—we'd even top these puddings with crushed potato chips.

This salad's secret? Combining raw and roasted beets delivers two textures from one ingredient.