Nut Free

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Squeeze out as much liquid from the zucchini as possible.

Avoid rookie mistakes when it comes to barbecuing. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.

Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Beer in dessert? When it's a naturally sweet brew, we say pour away.

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

For the record: Sherbets may contain some dairy, unlike sorbets, which do not.

Toss the classic Italian combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or, wear gloves)!

A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.

To get the most out of your fire, cook these recipes in the order in which they appear. As for the vegetables, use them in any combination you like.

Grill the tomatoes just before you place the eggplants in the coals.

Jeremiah Bacon, The Macintosh, Charleston, SC: "Infused simple syrup rounds out the flavor of cantaloupe for this quick dessert."

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door's hanging open.

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side. But they're even better paired with one of the three luscious sauces (Yogurt and Sumac Sauce , Smoky Tomato Sauce , or Lemon-Mint Sauce ) and some grilled flatbread or pita.

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."