Nut-Free

Try this delicious variation on the traditional vanilla-and-espresso dessert.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Apple cider helps hydrate the dough without activating too much gluten; the results are ultraflaky. Use this crust for Blueberry-Buttermilk Chess Pie.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

True, this concoction is slightly more complex than lemonade. But so are most relationships.

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Chocolate can burn, which would ruin an otherwise impeccable sauce. Make sure to stir all the way down to the bottom of the pan after adding the chocolate and cocoa. This is part of BA's Best, a collection of our essential recipes.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

Often pressed through a sieve and added to the batter for cakes or cookies, hard-boiled yolks prevent too much gluten from developing without weighing down the batter. The one-two punch of yolks and toasted flour makes for the most delicate, tender cookies you’ll ever taste.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.