Nut Free

With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.

With a buttery base and any-jam filling, these simple cookies can be customized to your whims.

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

Need an elegant dinner party dessert? A quick tea cake? A vacation birthday bake? This chocolaty wonder fits every bill.

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

Studded with sweet dates and crispy bacon, this easy salad makes an impressive dinner party side or satisfying lunch.

Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

This nourishing soup comes together faster than you can say “sweater weather.”

Enhance store-bought stuffing mix with a flurry of dried and fresh herbs for an easy dressing that tastes like you put in lots of effort.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

Make these cookies for an after-school snack, midday treat, or gift for friends and neighbors.

With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.

This refreshing melon and cucumber salad works as a snack, starter, or side dish.

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

When you need a snack (whether it’s for after school, before practice, or between meetings), these satisfy.

Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they’ll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious. For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.