Nut Free

Delicate rose water (a common ingredient in Middle Eastern sweets) and tart lemonade are a refreshing combination in this pretty pink drink.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.

Here’s your opportunity to use up berries that are slightly past their prime. This recipe method concentrates the berries’ flavors, so the more delicious they are to begin with, the better they will be dried. At Craftsman and Wolves in San Francisco, CA, William Werner combines them with raw berries in tarts or adds them to arugula salads. They're chewy—a bit softer than a dried apricot—with a plump, juicy consistency.

Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you’ll use them for everything from French onion soup to onion dip to topping burgers.

Don’t believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

Kitchen economy: Use any leftover cooked vegetables, grains, or beans in your fridge for this frittata, then add any leftover frittata to a sandwich the next day.

A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.

Set a large colander in the sink before you add the shrimp so you can drain the seafood boil as soon as it comes off the heat.

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

Spiced grains, roasted peak-season vegetables, and a lemony garlic dressing make this a stand-out side dish that doubles as a satisfying lunch.

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

For fall gatherings—everything from back-to-school to Thanksgiving—this colorful wreath makes an elegant centerpiece. The leaves are created by painting melted candy wafers on maple leaves, letting it harden, then peeling off the leaf to reveal a stunning edible replica.

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the fruit with ice cream and top with more ginger beer for a fun spin on a classic float.