Nut Free

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Grilled peppers, scallions, and sausages come together in a snap for this summery taco dinner.

Turn your overzealous farmers' market haul into a gorgeous catch-all salad topped with flaky grilled halibut.

How do you improve on a classic Caprese? Grill your tomatoes—and then spill them over charred baguette.

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with a tangle of sweet pan-seared onions.

Buttermilk, baking soda, and seltzer unite to create these extra-fluffy pancakes. Their large size is classic for diners, but you can make them easier to flip by using smaller scoops, if you like.

Baking a wedding cake is not as crazy—or difficult—as it sounds! This stunning and delicious cake is designed to be as streamlined as possible. The moist buttermilk cake requires no trimming, the cream cheese frosting is much more simple (and just as stable) as wedding cake's typical buttercream, and edible flowers and pretty raspberries make decorating a breeze.

You’ve probably never thought of throwing some brisket on the barbie, but this recipe will totally convert you. It’s all about giving this underrated cut the attention it deserves – let the dry marinade flavors penetrate and tenderize the brisket and I promise once it hits the barbecue, the aroma will blow your mind! And the pickled fennel? You won’t believe how good it tastes either.

You don’t need a mixer for this cake, and when you slice into it, you’ll be greeted with a surprise: bold stripes of bright blueberry filling.

This easy-to-make, portable cake with chocolate-caramel frosting is sure to be your new go-to for special occasions and backyard barbecues.

Roasted broccoli and seitan add bulk to this vegan burger from Tyler Kord, chef at cult favorite sandwich shop No. 7 Sub in New York City.

Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.

A little orange juice (and zest) wakes up the icing of this crowd-pleasing cake with sweet citrus flavor.