Nut-Free

Or sauce. Or dip. Or sandwich spread.

Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

Cool, garlicky, and endlessly versatile, it’s one family tradition worth stealing.

On a blazing summer day, nothing hits quite like this bubbly, tangy-sweet, and lightly salty tequila cocktail.

Turn a pound of ground beef into this hearty, umami stir-fry.

Use summer’s ripest offerings to make this Mexican party bev.

It comes together in a blender and just happens to be dairy-free.

A feel-good meal full of crunchy veg and even crunchier pita chips.

A reader favorite for almost 50 years, freshly updated with a brighter sauce.

Raw zucchini has never tasted better.

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

Best served chilled.

A lightning-fast dinner inspired by an Italian classic.

Make a batch of pickled onions to pile onto tacos, sandwiches, grain bowls, and more all week long.

The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.

Pasta sauce tastes better on the grill.

Grilling fish atop a bed of lemon slices is the key to not sticking.

Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.

A kiss of heat makes an otherwise lovable dip simply irresistible.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.