Nut Free

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Don’t trust anyone who doesn’t love a chicken cutlet.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.

These coconut- and oat-studded bites come together in just one bowl—keep them on hand for a healthy anytime pick-me-up.

This cherry salsa recipe is also delicious as a condiment for grilled or roast pork or pulsed in a food processor to make a vinaigrette for a salad of tender greens.

Make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.

Brush thin cuts of meat with a sweet and spicy marinade for a powerfully flavorful grilled dinner that's ready in less than 30 minutes.

A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

A kicky chile-lime dressing wakes up your weeknight salmon.

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

Summer tomatoes and briny olives turn saucy as they cook underneath roast chicken in this simple weeknight dinner.

Don’t feel like cooking indoors? Toss a cast-iron pan right on the grill for a saucy dish of clams and chickpeas, and char some bread alongside for dipping.