Nut-Free

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

The tonnato sauce here is a mayo miracle you'll want on everything.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

The trick to a roast a crisp crust? Cranking up the heat just before the roast is done.

Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. You can do all of the other components ahead of time. 

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

No need for coarse or homemade breadcrumbs here. The finely ground store-bought kind your mom used is ideal for this cutlet. 

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

Berbere, a warming Ethiopian spice blend, punches up these incredibly easy meatballs.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.