Nut-Free

Gently poached shrimp are the star in this quick and simple warm weather favorite. Lean on frozen shrimp for an even faster prep.

Tenderizing yogurt makes the perfect marinade for grilled bone-in chicken thighs, which get even more flavor from chile-infused honey.

This easy strawberry galette recipe requires less fuss than a pie, but has all the same components, down to the burbling fruit filling and tender, flaky crust.

Creamy yogurt and the season’s best berries team up to make refreshing frozen paleta treats you’ll want on hand all summer long.

This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.

This mash-up of an antipasto spread and a niçoise salad yields a robust platter with flaky tuna, briny peppers, salty cheese, and just-tender vegetables.

This flavorful dinner salad—inspired by the street food favorite—is made super speedy with the addition of store-bought rotisserie chicken.

These bright and tangy bars feature a mix of blueberries and blackberries in a citrusy curd that is baked onto a brown sugar crust.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.

This is possibly the simplest strawberry cheesecake you’ll ever make: It requires no mixer, no springform pan, and it bakes in 30 minutes.

These spicy-sweet ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first.

Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.

Level up your side dish game with these Romano beans braised in a cherry tomato sauce, equally tasty at room temp. Yellow wax beans or green beans make a great sub.

Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.

Meet your new picnic go-to. This tangy-coleslaw-meets-creamy-pasta-salad features a nutty sauce inspired by Japanese goma, or toasted sesame, dressing.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

Strawberry sorbet, with a hint of sweet bitterness thanks to Campari, sits on tangy yogurt whipped cream and gets topped with vanilla meringue shards.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

This recipe for homemade strawberry milkshakes uses fresh strawberry syrup to deepen flavor and freeze-dried berries for a punch of color.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Pair fancy ham, funky cheese, and juicy fruit with a black-pepper-spiked agrodolce drizzle to elevate this simple summer side.

These collard greens are great to make for a dinner party when you need to keep your oven and stovetop free.

Fall-apart marinated and slow-cooked Trinidadian goat.