Nut-Free

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

You know what most chicken salads are missing? Crunch. Not this one!

If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.

These frozen treats are also super cute made with orange rinds and work with any flavor sorbet or sherbet you fancy.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Skillet smoking is a chef’s trick that’s easy to do at home.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

If you’re camping, make this your night one dinner, when the fish is freshest.

The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.

Grab a party hat; these cherries are having a jubilee.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.