Gluten Free

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Because would it really be a barbecue without grilled corn?

Slightly bruised or wrinkled stone fruit is ideal for making the infused syrup; peaches and nectarines work too.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

This classic Polish soup is the ultimate in summer refreshment.

Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits—like chocolate chips, nuts, and coconut—get layered over sticky condensed milk and a crisp cookie crust.

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.

A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate—and in just 1 1/2 hours.

This clever pour-over dessert proves that, yes, it will affogato.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

Avocado—for dessert?!? Well, it is a fruit, after all.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.