Nut Free

This joconde cake is nutty and rich but still light as a sponge cake should be.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry.

You can think of this cucumber salad as a spin on homemade dill pickles. It gives you a bit of that flavor without much time or effort.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

Salting fish removes the fishy-tasting juice from the flesh.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

Baked in the embers of a campfire or charcoal grill, these strawberries are sure to please.

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves.

Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

Made with sweetened black tea, milk, and black tapioca pearls, this classic milk tea recipe is sweet, creamy, and delicious.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.