Nut Free

This Ethiopian dish of chickpeas in a berbere-spiced, flaxseed-thickened sauce makes for a quick, filling, and wonderfully flavorful meal.

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

This recipe pairs crispy fried plantains with homemade hot sauce and a cooling lime sour cream, but each is delicious all by itself.

If your watermelon isn’t very sweet, force it to be savory by adding peppery radishes and a quick vinaigrette. With mint strewn all over, it's super-refreshing.

Mark our words: This is the easiest pie you’ll make all summer. The graham cracker crust gets filled with a simple mixture of sweetened condensed milk and lemon juice, and it gets topped with a golden-brown crown of meringue.

This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.

This is cookbook author Jerrelle Guy’s tangy updo to the classic strawberry shortcake.

A family recipe that will never get old.

You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.

The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.

When you have a big backyard full of people to feed, it’s tough to beat pulled pork that’s been smoked until it’s fork tender. 

These fried green tomatoes from Nicole A. Taylor are the star of her Juneteenth menu.

Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

Marinate shrimp in a sweet-spicy mixture of apricot preserves, lime, habanero, soy sauce, garlic, and ginger—then throw them on the grill for dinner in 15 minutes.

Mix the batter with a fork until it just barely comes together. A lumpy batter now means a light and tender waffle later.

The key to these juicy steaks is to flip them often, so the fat renders evenly without overcooking the meat. And don’t sleep on that herb salad—it adds freshness to the sticky-salty-sweet pork.

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.