Nut-Free

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

Cassy Vires, Home Wine Kitchen, St. Louis: "I like to take a classic pairing and turn it on its head."

There's quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at that burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly--no scorching, no flipping, no stressing. And you get to drink some beer. We're believers.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough. 

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.

Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

The key to a tender biscuit is to handle the dough as little as possible.

Nuoc cham, the Vietnamese condiment that dresses this crunchy noodle salad, is made with lime juice, fish sauce, chiles, and sugar. The addictive mix of spicy, sweet, sour, and salty flavors is also great as a dipping sauce for grilled meats.

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.

Adding veggies to the marinade while warm helps them absorb more flavor.