Nut Free

The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful.

Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

Roasted parsnips and carrots taste wonderful together, especially drizzled with a simple glaze.

This classic apple pie recipe makes the perfect holiday dessert with a flaky, buttery crust and a tender, perfectly cooked fruit filling.

Tart Granny Smith apples add zing to this earthy, creamy butternut squash soup, while a bit of bacon lends salty richness.

No Indian pantry is complete without a batch of homemade garam masala. This fragrant version combines mainstays like cinnamon, cardamom, and nutmeg with rosebuds, cumin, bay leaves, and more.

The best tuna melt is properly cheesy and made with a tuna salad that’s good enough to shine on its own.

This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra.

This savory corn pudding is creamy and cheesy, with fresh corn kernels, celery, and onions throughout. A topping of buttery cracker crumbles adds crunch.

This fluffy, tender whipped cream cake decorated with fruit is a staple of family celebrations.

The salty-sweet crust on this no-bake peach cheesecake is not to be missed.

These easy ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while lemon curd adds a sweet, tangy brightness.

The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.

With smooth chocolate pudding buttercream sandwiched between layers of moist devil’s food cake, the Brooklyn blackout cake is a dessert fit for chocolate lovers.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.

You can think of the chiffon cake as angel food cake’s even fluffier cousin.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.