Nut Free

This lightly pickled mix of vegetables and seaweed is especially good with seafood.

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Toss together just before serving to prevent wilting.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Grill up a mix of eggplant and hardy greens and serve with curry yogurt sauce and lots of mint for a light vegetarian dinner.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Find long beans at Asian or specialty grocers.

Barley has nice heft and chew, but don't feel limited–use cooked farro, quinoa, or brown rice if you prefer.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

There's nothing quite like perfect summer tomatoes or steak hot off the grill. Combine the two and be sure there's plenty of bread around—the sauce at the bottom of the plate is liquid gold.

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

These shrimp are so big and sweet you'd never know they weren't lobster. Hinged grill baskets make turning them super easy.