Nut Free

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

Serve these skewers with grilled pita and yogurt mixed with a little Maras pepper, olive oil, and chopped mint.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

The jammy mash-up of berries with coconut milk and cardamom makes these pops just rich enough-and irresistible.

When you don't feel like struggling to shuck oysters, just throw them on the grill.

Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.

Fresh sardines are nothing like their tinned cousins; their flavor is rich and far more delicate. Dressed with a miso glaze and augmented by rainbow carrots and fresh fennel, this is a wonderful, light meal.

Try a Southern California take on this classic French dessert.

This mixture of spices makes cod- the whitest of fish-taste almost exotic.

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.

With soft goat cheese, fresh young peas, and delicate pea tendrils, this omelet is an homage to spring.

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

Pick firm, bright-green celery stalks with lots of leaves.

When the raw slices are baked, they will shrink considerably, so use large beets.

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Thanks to frozen puff pastry, making this savory hors d'oeuvre is a snap.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.