Nut Free

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

There's nothing, um, vanilla about our homemade version of the classic. Of course, it also makes a great base for your favorite upgrades.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa

Chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

A spicy, tangy option for anyone who loves to put mayo on burgers.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor

Fiery kimchi gets a little sweetness from gochujang pepper paste.

An aggressively seasoned marinade delivers big flavor.

When it comes to buying feta, you've got choices. We love the firm texture and sheep's-milk tang of Bulgarian or Greek.

"A crunchy, cheesy topping gives squash big flavor and texture." —Chris Morocco, associate food editor