Nut Free

For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

A pile of red and blue berries tops off a cloud of white whipped cream in this blueberry-filled bit of glory

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.

This hefty frittata is cooked entirely on the grill—from the vegetables to the eggs themselves. While it's ok to cook the frittata over direct heat, you want to make sure the grill isn't so hot that the bottom burns before the center is set. Ideally, you should grill the frittata over moderate heat--when you can hold your hand 4 to 5 inches from the grill for 4 to 5 seconds.

Zucchini bread is one of those things that is almost always good but rarely spectacular and a slice can serve as a breakfast, snack or dessert. Sprinkling it with sugar and grilling it so it becomes nicely caramelized moves it firmly in the dessert category (and, along with adding a spoonful of mascarpone, makes it much closer to spectacular). This recipe works with your favorite zucchini bread recipe or try it with this Spiced Zucchini-Walnut Bread .

You can infuse your shellfish with smoky flavor (and keep the smells out of the house) by throwing it on the grill. The lobster, shrimp and clams here are meant to be cooked at the same time and served with three sauces for mixing and matching. If you make the sauces in advance, the mixed grill comes together in less than a half hour. For a simpler dinner, you can absolutely make one type of seafood and one of the sauces; just make sure to increase the quantities as needed.

In addition to the tuna, the leeks and garlic are also grilled, giving this simple Mediterranean-inspired pasta sauce complex flavor.

The black pepper adds a surprising aromatic and spicy flavor to the sweet grilled peaches. The recipe here makes more syrup than you'll likely need but it will keep in the refrigerator for at least 1 week and is great in a cocktail or with sparkling water.

Three Cheese Asparagus Ravioli flavored with lemon, garlic and basil make a delicious meal to enjoy any night of the week. This one comes together in about 15 minutes so "too busy" is not an excuse.

Gremolata is a mixture or garnish made from fresh parsley, lemon peel and garlic and normally served over osso bucco. In this recipe, it adds a fresh light flavor when tossed with Buitoni Spinach & Artichoke Ravioli.

Roasting corn brings out the natural sweetness and combining with ravioli, garlic and basil creates a delicious meal your whole family will love.

Brown butter is easy to make and delicious over vegetables, fish and pasta. It's perfect tossed with asparagus and three cheese asparagus ravioli in this recipe.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.