Nut Free

This steak tastes best when marinated overnight, so try to start the recipe a day ahead.

Get juicy shrimp by gently steaming them in an herb-and-lemon infused broth.

This creamy, smoky filling of roasted poblano chiles and charred onions will make your vegetarian—and carnivorous—friends happy.

Make a batch of these easy, fast pickled red onions, and use them the whole week (or two) on everything you’re eating.

Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere."

Molly Moon's in Seattle pairs apricot compote with vanilla ice cream, but you can experiment with other combos. We love chocolate ice cream with tart dried cherries.

The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.

Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute.

Butter, flecked with parsley, chive, and dill, melts into the smoky, briny juices of grilled clams to create a delicious, effortless sauce.

You can use any white flaky fish in this versatile—and quick—dish.

The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

Chicken thighs are more succulent than breasts and stand up to reheating without drying out.

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Small, sweet wild Maine shrimp are sold frozen from brownetrading.com when not in season. You can also substitute other shrimp cut into 1/2" pieces. This recipe makes extra horseradish mayo. Put it out to spread on other sandwiches.

Use this orange-tinted sauce on sandwiches with salmon or cucumbers.

Serve this chunky, all-purpose tomato sauce with fish, chicken, pasta, or disks of polenta (shown here).

Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.

Follow our step-by-step guide and you'll never look at supermarket tortillas the same way again.