Nut-Free

A savory galette topped with peak season tomatoes, cheese, and garlic.

A simple frittata packed with sweet red peppers, potatoes, and onions.

How to unlock tons of flavor without endless chopping.

This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.

This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).

Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.

When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

Aguachile is the spicy relative of ceviche that leans heavily on chiles for heat and lime juice for acidity. Here, hearts of palm, mango, and tomatoes replace the traditional raw shrimp.

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.