Nut-Free

A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

Blueberries and saffron may seem like they’re from different worlds, but here they come together like delicious star-crossed lovers.

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Crunchy phyllo, juicy raspberries, and creamy custard come together harmoniously in this decadent bread pudding-like dessert.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

A craveable, shareable, crowd-pleasing pie for every summer picnic and party.

Graham cracker crust lovers rejoice! This glorious fruit-filled galette is for you.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream. 

Sweet, spicy, and aromatic, these vibrantly delicious galangal-and-lemongrass–marinated beef skewers are a Cambodian street food staple. 

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

As long as you’ve got sausage, a quick-cooking vegetable, pasta—and, oh yeah, a chunk of parm and a knob of butter—you’ve got dinner.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.