Nut Free

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

No endless simmering and stirring for this garlicky pasta sauce. Here, canned tomatoes are oven-roasted, which intensifies their flavor while cutting down on fuss.

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

This Mexican-inspired torta is stuffed with turkey, lime, cilantro, and pickled red onion.

Sure, it's optional, but trust us—you really want to make this.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn't thin it out too much.

Mayonnaise in the batter isn't as weird as it sounds—it's just eggs and oil, after all. It's also why this cake is so moist.

This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Use leftover biscuits and any bottled barbecue sauce for this creation.

Kierin Baldwin's pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender.

The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Transform leftover turkey into the ultimate grilled cheese.

We recommend using finely ground cornmeal to give these the ideal texture.

Curry crust? Trust us: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.