Nut Free

This is a spicy yet balanced salsa for green sauce lovers.

This cooked tomato salsa has a smooth, sauce-like texture that makes it perfect for dipping chips or drizzling over nachos.

Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: "They should be pretty firm and snappy, not flabby."

"The contrast of tender radish and crisp bacon is even better with a little cider vinegar." –Brad Leone, test kitchen manager

An herbaceous, refreshing—and alcoholic—take on Dr. Brown's Cel-Ray soda.

Clams are inexpensive, plentiful, easy to cook, and delicious. And you barely need a recipe—once they open, they're done.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

This ubiquitous and essential condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

Squid is tender when it's either cooked quickly over high heat, or gently for a long time. This is the quick version.

Overcooked lobsters will be tough and rubbery; if yours are less than 1 1/2 pounds each, decrease the cooking time by a few minutes.

Chicken thighs are appealingly fatty, but this can sometimes cause flareups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.

To see step-by-step photos and detailed instructions on making these hot and crunchy filled crepes (known as banh xeo).

The synthesis of fresh and longcooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.