Nut Free

This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

This classic Polish soup is the ultimate in summer refreshment.

Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.