Nut Free

Delicately flavored sole is a dieter's BFF, with only 73 calories per 3-ounce fillet.

After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything.

Sausage-wrapped "Scotch" eggs are a tasty and interesting dish when breaded and fried in the traditional manner, but cooking them on the smoker makes a very special treat. The homemade sausage gets a nice crust on the outside and, if you get it cooked just right, the egg yolk will have a little bit of ooze on the inside. Just make sure to seal the sausage all the way around the egg before smoking. I like to serve these as an appetizer, but they are also fine as a nice smoked addition to a lunch salad.

In this unusual pairing, the string beans and baby arugula work wonders for each other. Wilting the arugula with the hot, garlicky grilled beans is a nice trick for bringing the two together. While you can use regular arugula if you must, baby arugula is far milder in flavor, so try to find it if you can.

If you like hot wings, I mean really, really like HOT wings, try this grilled version made with seitan! Boasting the same texture and knock you on your ass flavors as regular hot wings, especially when you pile on the cayenne, you won't miss a beat.

Nothing puts a smile on people's faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.

Heart-healthy fats in salmon also help your skin stay healthy.

No-fry zone: We let the fish 'n' chips fave go au naturel.

Mild mahi Mahi takes on the flavors of our zesty marinade.

Every spring people make a hullabaloo about ramps, the wild leeks that grow in the forests of the East Coast, for good reason: they're wonderful, with a garlic-heavy leek flavor and a subtle sweetness. I pickle the ramps, put them in just about everything we eat (they're particularly great in omelets), and give them away by the armload. This pasta is a simple way to highlight their flavor.

This authentic taqueria-style guac brings the classic dip back to the basics: avocado, lime, cilantro, salt, and—surprise—just a little bit of water to smooth things out.

The keys to this dish? Use as many types of squash as you can, and heat the oil in the skillet until it's almost smoking.

Wear gloves when making this searingly hot sauce.

Use Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size.

An assertive wet rub gives these steaks a nice crust on the grill. And the spice from the meat pairs with the pungency of the tapenade to play deliciously against the tomatoes and watercress. (Bonus: The tapenade is great on fish, chicken, and, well, anything savory.)

A few simple spices are all you need to transform ground pork into a fantastic taco filling.

Be gentle when washing new potatoes; their tender skins scrub off easily.