Nut Free

These chewy-crisp flatbreads are just right for drizzling with chile oil and herb sauce or wrapping around grilled meat. Use this master recipe and topping combinations from our list below, or improvise with anything from guacamole to pesto. And yes, you can substitute store-bought pizza dough.

A great summer salad requires three things: fresh greens, a tart, seasonal dressing (made here with grated tomato), and a light hand to toss the ingredients together so the lettuces stay perky.

Cooking your own sauce for this classic Italian dish is easy! Make this dish the star of your meal, or divide up into small ramekins to serve as a side dish.

This triple-decker amplifies the classic fLavors of a BLT with sliced hard-boiled eggs, chive mayo, and a bundle of fresh herbs.

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

This crostini is a fresh, satisfying mix of vegetables and eggs. Roasting the asparagus bring out its flavor without adding any more fat. Easy to make and pretty to serve.

A great bite-sized treat! Switch this up by using blue cheese, gouda, or havarti to create different flavor profiles. Omit the bacon for a vegetarian dish.

A great addition to a brunch menu-serve with fruit and mimosas for an impressive display.

This simple variation of a traditional dish is great as a side dish or on its own.

This easy and delicious dish can be served in sliced with toasted points and fresh fruit for a perfect presentation.

A Strata is traditionally made with a base of bread and eggs, with other ingredients layered on top. Dress this recipe up with some of our great suggestion.

A quick and healthy breakfast choice.

The perfect blank canvas to make your breakfast sweet or savory.

With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.

Eddy was inspired by his Afghan mother-in-law's recipe for firni, traditionally a special-occasion milk pudding with pistachios and cardamom. The subtle rose flavors blend well in this only slightly sweet simple custard with green, red, and white colors. It can be made a day ahead and served at room temperature or slightly chilled.

This appetizer is a total fake-out and a lot of fun to serve. Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.