Nut Free

A little of this Chinese-style spiced salt goes a long way. Serve it in small bowls for dipping, or sprinkle it over fried chicken.

Serve this simple compote with yogurt for breakfast, or spoon it over ice cream for dessert.

You'll need to start these pickles a day ahead, so plan accordingly.

A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.

Try sorghum syrup in place of honey to make these simple glazed carrots. Lee's preferred brand is Kentucky Pure Cane Sweet Sorghum, available at bourbonbarrelfoods.com.

Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all 60 wings.

Black-eyed peas are said to bring luck in the new year, but you're going to want to eat this dressed-up version of the Southern classic for more than just luck.

This dish flips conventional Southern cookery on its head. Rather than cooking greens nito submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.

These ricotta gnocchi may be the tenderest dumplings you'll ever eat.

Delicately flavored avocado oil can lose its personality when heated; pour a touch of the oil over food just before serving.

There are two keys to making this rich, smoky stew as good as it can be: Enhance the flavor of the broth with shrimp shells, and gently simmer the shrimp and fish so as not to overcook them. If you want to skip the homemade shrimp stock, substitute 2 cups of fish stock from your fishmonger or 2 cups of bottled clam juice.

A leftover ham bone makes a great substitute for the ham hock in this pasta recipe. The rest of the flavor comes from braised greens, smoky potlikker, and hot pepper sauce.

A colorful array of garnishes offer a fresh contrast to this bold, smoky chicken soup from Nashville's Mas Tacos Por Favor.

American cheese gives this classic from Arnold's its melty consistency.

Tie 3 rosemary sprigs together with kitchen twine and use as a brush to slather this fragrant honey over everything from biscuits to chicken.

A bit of salty country ham goes a long way in this quick greens sauté.

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.

Anson Mills, the company behind the South's heirloom-grain revival, helped usher this beautiful little pea back into the limelight. Chef Ashley Christensen orders hers from ansonmills.com, though you can substitute dried black-eyed peas and cook them for about 1 1/4 hours.

Puttanesca isn't just for pasta. Anchovies and olives punch up a sauce hearty enough to stand up to meat or fish.