Nut Free

Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream.

This oily fish gets a summery makeover in this tomato-heavy salad.

Andrea Reusing, chef at Lantern in Chapel Hill, NC, cooks whole ears of corn in the dying embers of a charcoal fire after the burgers or pork chops have finished cooking. "I love the efficiency of it," she says. The waning heat produces some sweeter bites and others that are more charred. Keep the husks on to protect the corn, and soak the ears before they hit the embers so the kernels don't dry out.

Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Because overcooking can cause this comforting pudding to separate, take it out of the oven when it's still slightly wiggly in the center. Then give it a quick flash under the broiler to brown it.

Hollowed-out cherry tomatoes are spiked with horseradish mayo in this summery appetizer.

Simmering a whole chicken guarantees a great base for Reusing's take on tortilla soup: "You get everything out of a whole chicken without a lot of work. Anyone can do it." Build even more flavor by using corn cobs to bolster the broth. When serving, lay out the garnishes and salsa so guests can customize their bowls; those finishing touches bring the dish together.

To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate.

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

The warm flavors of the Indian-accented butter elevate classic creamed corn. When making this dish, scrape juices from corn cobs with the back of a knife to extract as much milk as possible.

Truly ripe tomatoes don't need much more than olive oil, salt, and herbs.

It's hard to imagine anything better than freshly picked ears of corn roasting to golden-brown goodness on the grill. One taste of our Honey-Ginger Barbecue Sauce and you'll be wondering why you ever stuck to plain ol' butter. This sweet and tangy sauce transforms the season's staple produce into a standout, flame-kissed favorite. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Shrimp with Honey-Ginger Barbecue Sauce and Red, White, and Blue Ice Cream Cake.

Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.

This sweet and tangy sauce is perfect for glazing grilled meats, seafood, and veggies. It was designed for our Grilled Shrimp and Grilled Corn recipes, as part of our Gourmet Modern Menu for A Fourth of July Cookout.

When it comes to ice cream cakes, there are no hard-and-fast rules as to what form they can take. Some consist solely of ice cream molded and then decorated to resemble a cake, while others intersperse layers of ice cream with thin layers of cake, crisp meringue, or even crumbled cookies. Our red, white, and blue July 4th extravaganza is a gorgeous amalgam of ice cream, cake, and blueberries and raspberries cooked separately into their own jammy fillings. Frosted simply in sweetened whipped cream and topped with more berries, this cake sparkles as much as the fireworks in the sky! Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Corn with Honey-Ginger Barbecue Sauce and Grilled Shrimp with Honey-Ginger Barbecue Sauce.

Chocolate has the incredible ability to stand alone quite nicely while playing along with loads of other prominent ingredients—without being a bully. And that is why a brownie sundae can be so frustrating: How can you settle on one ice cream flavor or a single sauce?
We figured Father's Day is the right time to have a brownie sundae your way. Dads have soft spots for cuteness, so serving up a brownie raft supporting mini-scoops of three different ice creams adrift in three different sauces will tickle him to no end. Feel free to use whatever ice cream flavors are the family favorites. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Pretzel Bites with Quick Cheddar Dip and Grilled Rib Pork Chops with Sweet and Tangy Peach Relish.

This is the easiest hot fudge sauce ever. You'll be glad to know that it firms up to that chewy fudge consistency on contact with ice cream, just as you expect hot fudge sauce to do!