Nut-Free

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.

Add the prosciutto at the last minute to preserve the pretty pink color.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

When cooked just right, the potatoes will be tender but should still hold their shape.

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a butter sauce, and fresh chives deliver a high note to finish.