Nut-Free

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher. Learn how it's done here.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.

The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.

This basic scone recipe is perfect as is, but the upgrades and flavor add-ins are nothing to scoff at, either.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.