Nut Free

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

Chef Rachel Yang likes her rice "chopstickready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse shortgrain white rice (a.k.a. sushi rice)—Alison Roman

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Can't find favas? Double up on peas. No pea shoots? Use mĊche or baby spinach instead.

If using presliced meat, be sure to cook it all the way through.

Keep an eye on the edge of the meat where it touches the grill: When it's browned, turn the pork over.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.