Nut Free

Just about any fruit will work under this delicious lattice crust, but the sweet-tart trio of nectarines, plums, and raspberries is hard to beat.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.

Keep the husk on for perfectly steamed kernels. Grill it naked for sweeter nuggets.

These potatoes are typically roasted in a blazing wood-fired oven, but you can still get crispy, craggy edges in a home oven.

This fish is topped with cilantro, but it's also great with pickled ginger.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

Use this multipurpose seasoning salt for all your summer grilling

Butter beans are among the late-summer treasures in Charleston. For this simple, satisfying side, use the small green kind (or frozen baby lima beans in the off-season).

Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.

Serve up the Polish pair as a hearty soup.

An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.

The bacon wrap is a genius way to secure flavorful fresh herbs inside the fish.

In this addictive snack food, maple syrup creates an almost candy-like shell.

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.

A long-standing Maryland favorite, the crab cake—plus fresh avocado and a dollop of Sriracha mayo—pumps up an iconic sandwich.

Rhode Island-style calamari, which is served with hot cherry peppers, is a local favorite. Look for medium-size fresh or frozen squid (about eight to a pound) for frying.

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

This simple tangy-style potato salad is inspired by dill pickle-flavored potato chips.