Nut-Free

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Applying the rub to the chicken ahead of time infuses it with flavor.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

Fluke, hake, or cod are all good substitutions for the halibut.

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

This steak pairs well with grilled corn or a crunchy salad.

The flavor of the spiced pickled fennel really pops with the sweet tomatoes.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.

This well-seasoned butter will douse each ear of corn with flavor as it melts.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Chop up these tangy, meaty tomatoes and use them as an all-purpose summer condiment on sautéed vegetables, salads, pasta, or cooked grains.

Once in a while in the Test Kitchen, there’s a dish that we can’t get enough of. This simple, layered dessert is so good, we fought over the last bite.