Nut Free

Store-bought granola makes an instant crisp topping in this lickety-split version of the classic summer dessert.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.

This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.

Pan-searing dates turns them into an irresistible, warm treat with a crisp, caramelized exterior and a soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.

This simple, healthy dish is a showstopper—it's a big colorful stack of summer flavors.

This garden wrap is stuffed to the brim with fresh, seasonal vegetables and herbs.

This recipe—made with potato, butter, garlic, eggs, and flour—is even greater than the sum of its parts.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

The pairing of barbecue and Big Red Soda is super-popular throughout the South, so why not combine the two in one killer dish? The sweet, cult-favorite cream soda, originally from Texas, is often compared to cinnamon bubble gum, but also has notes of lemon, orange, and vanilla. Here, it's combined with barbecue sauce as a cooking liquid for slow-cooked, spice-rubbed pork shoulder, with results that are sweet, spicy, and as uniquely flavored as Big Red itself.

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks.

These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.

Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

A marinade of lime and tequila takes this Mexican-inspired salad to the next level.

A very thick glaze with a bold, caramel-like flavor, this is an interesting way to use brown rice syrup in desserts. The intense flavor goes perfectly with spice or any strongly flavored cupcake. The texture of this glaze is very sticky at first but it well set up after an hour, or pop finished cupcakes in the fridge to speed it up.

This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it.

Use one flavor (like pistachio) for this ice cream cookie sandwiches recipe, or mix it up: Each pint will yield enough ice cream for three sandwiches.

Making these sweet-tart wonders might be easier than remembering to buy ice cream.

These cookies are meant to be eaten frozen, so you might be surprised by the amount of salt. Don't be! Chilling dulls flavors and the extra salt gives them the boost they need.