Nut Free

Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

No one will know this umami-packed creamy dressing is made with tofu; they'll just think it's delicious.

Choose a mild and creamy Gorgonzola for this dip.

Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!

Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

These frozen treats are also super cute made with orange rinds, and work with any flavor sorbet or sherbet you fancy.

Nectarines, all types of plums, or apricots are easy swaps for the peaches.

Poaching the shrimp with their shells on locks in their flavor.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.

Upgrade your campfire treats with soft honey-cinnamon cookies slicked with melted chocolate and two toasted, charred marshmallows.

Skillet smoking is a chef's trick that's easy to do at home.

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.