Nut Free

Served warm, these not-too-sweet brownies beg to go à la mode.

If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich.

It's not traditional, but we love the heat that fresh ginger adds to salsa.

Martini drinker? Try this Italian take on the Vesper, which uses the slightly sweet aperitif Cocchi Americano.

Topped with smoked salmon or served simply on their own, these pea-studded pancakes are the ultimate springtime version of a classic blini appetizer.

Using chicken thighs instead of breasts ensures juicy cutlets.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

Smørrebrød only sound complicated. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Top with classic combos like roast beef and crisp onions, or smoked salmon and scallions—and since they're on view, make sure they look good. Finish with herbs, lemon zest—anything, really, except a second piece of bread.

Brining the chickens tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the peppery watercress.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

It goes without saying, but the sweeter and riper your strawberries, the better this adult slushie will taste (and look).

Adding whole wheat flour ups the nutritional value and adds a nice nutty flavor.

For a little less heat, omit the chiles or mustard seeds.

Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.

No tandoor oven? We didn't think so. Any heavy-bottomed skillet will get the job done.

When working with big flavors, you don't need big quantities. "There's something to be said for restraint," says chef Chris Kuziemko of Chicago's Publican Quality Meats, a butcher shop that uses house-cured meat to make incredible sandwiches. Take his lead and swap the grocery store cold cuts for a special cured meat like soppressata or prosciutto, and indulge in a quality cheese. You'll build something beautiful without having to supersize. Just be sure to balance all the bold notes: In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the coppa, and honey to temper the spicy-bitter broccoli rabe pesto. Because when no single ingredient dominates, each one can shine.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

This is a cocktail everyone should master. Bonus: It gives you a chance to experiment with all those new bitters.