Nut Free

Grilling radicchio and fennel tames their intense flavors, bringing out their natural sweetness.

A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

These skewered meatballs are a quintessential Japanese bar food, a great drinking snack that can be turned into a larger meal with rice. Flavored with plenty of garlic and ginger and brushed with a sweet-and-savory soy glaze, these meatballs are a great defense of ground chicken, which can be bland if not seasoned well.

Grilling fresh tomatoes concentrates their flavor, making them super delicious in this Bloody Mary mix.

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Wrap slider-sized pork patties in tender lettuce leaves and serve with plenty of spicy sauce on the side for dipping.

Lyon, France, is filled with bouchons - old-fashioned bistros - where everything is seasonal and driven by the classics. I learned this classic at my very first job, at the legendary restaurant Nandron.

A lighter, brighter option for all you Caesar salad lovers.

"A serving of spinach disguised as dip and an excuse to eat pita chips? Sold!" —Dawn Perry, senior food editor

A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.

The near-creamy sweetness of cantaloupe plays exceptionally well with tart raspberries in these frozen treats.

"It's everything I want in a salad: sweet, crunchy, and bright." —Claire Saffitz, assistant food editor