Nut-Free

Poaching the shrimp with their shells on locks in their flavor.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

The best cherries have taut, shiny skin. Look closely!

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

When it comes to marinating these steaks, go long. Time adds intense flavor, the wine helps tenderize, and you can get it going before you hit the road.

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.

Choose a mild and creamy Gorgonzola for this dip—and then smear it on everything you can.

Dip strawberries into the creamy thing first, then the crunchy one.

When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

Dip strawberries into the creamy thing first, then the crunchy one.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

These fillings would also work wrapped up in a tortilla or lavash.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.