Nut Free

In chef Matty Matheson’s riff on the Nashville hot fish sandwich, crispy golden fish fillets get smothered in a smoky chile butter and layered with onions, pickles, and cheese.

This luscious drink gives hot chocolate a run for its money. Really caramelizing the sugar keeps the drink from tasting cloyingly sweet. Add a glug of good rum or skip it as desired.

This winter cocktail is bright and fizzy, spicy with ginger, and smoky with Scotch. Think of it as a Penicillin, gone extra-festive.

No new drink of the twenty-first century has gone further in terms of fame than this complex, spicy, smoky turn on a Whiskey Sour. 

This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.

In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.

These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.

A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.

The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.

Standing three tiers high, the magnificent Bombay sandwich is a whopper of a construction. It’s available on every street corner, and each stallholder obsesses over their own special blend of spices, vegetables, and chutneys, for that “better than yours” taste. Although it’s a wonder, it’s also a labor of love to make at home, and so in this recipe I’ve attempted to embody its spirit—a sharp, hot green chutney, cheese, and onion—but in a pastry roll that can be made in just minutes.

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.

Browned butter, caramelized honey, warm spices, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.

This simple snacking cake could be breakfast—or an afternoon pick-me-up. It’s a great way to put any lingering cans of cranberry sauce to good use.

Warm up with this concoction of bourbon, hot sauce, and Worcestershire sauce. It’s not a Southern classic, but it certainly drinks like one.

In this cocktail, Riesling (Marrero favors dry Rieslings from the Finger Lakes or Alsace) adds brightness to a mix of fresh apple cider and bourbon. Blending dried figs with honey syrup gives you a sweetener that’s full of earthy, nutty notes, and a small amount of floral liqueur gives the tart, refreshing drink a subtle luscious quality.

The campfire smokiness of the Lapsang Souchong (which is brewed strong, so that the tannins intensify) is a great counterpoint to sweet, tart stone fruit.

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. The drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.