Nut Free

Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.

This recipe shines for its simplicity. However, in order for it to be spectacular, the quality of the three ingredients really matters.

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

This zesty dish sits between a stew and a soup and is flavored with garlic, cumin, chile flakes, and tons of fresh herbs. Serve it with rice or crusty bread for a hearty, comforting dinner.

These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.

Toss grilled carrots and fresh avocados with a chile-ginger dressing that's sweetened with honey for a simple side that can easily double as a light lunch.

Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. 

As wild as it may seem, pour hot water over peak summer fruit and batter before sliding the lot into the oven for cobbler with an extra-crackly, extra-satisfying crust.

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

If you ever have a fresh warm flour tortilla made properly, you’ll understand why they’re so revered in northern Mexico. Pork lard gives the best results.

Let’s be honest, this salad is a vehicle for eating crispy, melty cheese for dinner. Not just any cheese, but rich and dense grillable cheeses like bread cheese, Halloumi, or paneer. When grilled or seared, these varieties brown and crisp on the outside while becoming soft and meaty inside, without melting into a puddle.

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

These potatoes are simmered in seasoned water until tender, then grilled for a touch of char and smoky flavor. Bathe them in a mix of garlicky melted butter and miso, and this side dish becomes a star.

Grill your corn right away over the high heat of just-lit coals, then let it hang out in a cooler while you grill proteins and more delicate vegetables. The corn will finish cooking by steaming in the cooler and stay warm for hours.

A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken. 

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

This Caesar salad works in flavors from the African American kitchens in the Lowcountry. That means fresh tomatoes, fried okra, cornbread croutons, and a zesty red bell pepper dressing that ties it all together.