Nut Free

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you'll bite into a wickedly hot one.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

A swirl of orange marmalade adds a welcome bittersweet note to vanilla ice cream.

"I love the crisp texture of this addictive bar snack; the bacon fat is an obvious bonus." —Alison Roman, assistant food editor

This stew uses bottled clam juice, a smart shortcut to a robust broth.

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3 1/2-4-pound piece of a leg.

The addition of celery root is a great twist on the familiar flavors in this dish.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." —Eamon Rockey; Aska, Brooklyn

The trick to a successful stir-fry? Prep everything before you cook.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Save any leftovers and tuck them into sandwiches or fish tacos.

Top off this tangy lemon cake with a jammy apricot-and-lemon glaze for extra sweetness.

Red-braised pork may be one of the most common of all Chinese dishes, but it is also one of the most glorious: a slow stew of belly pork with seasonings that may include sugar, soy sauce, Shaoxing wine, and spices.