Nut-Free

This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.

You need this spicy and deeply umami tiger bite sauce in your life.

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. 

The classic reconsidered: less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.

It’s impossible to stop eating these green beans.

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

These buttery, breadcrumb-stuffed clams taste like summer vacation.

These sticky-salty-sweet pork steaks are a new summer grilling staple.

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

Wings so crispy you won’t believe they were baked in the oven.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

These fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée to capture all that gooey sticky bun glory without being overly sweet.

This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!