Nut-Free

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

It’s simple, sweet, and gets better as it sits.

Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!

This seasoned salt is equally good on other cuts of meat, like chicken thighs or breasts or pork chops. Make a big batch and use it as you like.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

The best blue cheese for this is salty but creamy, not too sharp or funky.

This peach jam recipe makes enough to give a few jars away as gifts, or you could easily halve it.

There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.

Use store-bought meringues and skip the first step, if you prefer.

The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Waste not, watermelon lovers: This Southern pickle deserves a spot in your fridge. It's great alongside grilled pork chops, but we'd happily snack on it right out of the jar.

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Making tomato water sounds fancy, but all you’re doing is collecting the juices that weep from chopped ripe tomatoes. It’s delicious with simple seafood, or add a splash to any vinaigrette.

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it’s baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.

A power lunch for grown-ups and kids alike.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

The key to this sauce is a creamy emulsion of the oil, cheese, and pasta water. Toss and stir—and stir and toss—adding liquid freely, until it comes together.