Dairy-Free
1474 recipes found
Honey Gremolata
Grapefruit Sorbet
Tomato Concasse
Salmon With Ginger And Lemon Grass Broth
Shallot-Thyme-Black Olive Stuffing
Galician-Style Lobster With Pimentón and Olive Oil
Pan-Fried Broccoli Stems
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem’s worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn’t all get absorbed by the broccoli stems.
Chocolate Port Sorbet
The chef Michel Richard spends most of his waking hours running from his French-California restaurant, Citrus, in Los Angeles, to his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle. He knows he should take a little time for a diet and exercise regimen, but says he's too busy conjuring up ways to make French food more accessible, more casual and more in keeping with what Americans say they want to eat. What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. After 15 years working as a pastry chef in the U.S., Mr. Richard determined that what Americans want to eat is light, but with a strong taste.
Roasted Carrots and Scallions With Thyme and Hazelnuts
I bought incredibly sweet, baby red onions — they look like thick red scallions — and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Gluten-Free Apple-Pecan Cornbread Stuffing
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Spinach Salad With Ten Acres Lodge Maple-Mustard Dressing
Butternut Squash and Sage Latkes
Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.
Stuffed Pork Loin With Figs
The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably lovelier than an unadorned roast.
Maple-Glazed Roast Loin Of Pork With Apple Puree
Spicy Carrot and Spinach Latkes
This dish would work as a low-carb alternative to traditional potato latkes. This blend yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for toppings, you can use the classic sour cream or thick Greek style yogurt, or be a bit more adventurous and try a favorite chutney or raita, a mixture of yogurt and chopped cucumber with spices.
Steamed And Crisped Duck
Slow Cooker Short Ribs With Chinese Flavors
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.
Spring Rolls With Beets, Brown Rice, Eggs and Herbs
Uncooked grated beets pair beautifully with spring roll seasonings. The egg “pancakes” contribute protein and an element of comfort to the filling
Classic Pho
Warm Lentil and Smoked Pork Belly Salad
For this recipe, you really do need to use French lentils. Ordinary brown supermarket lentils can be fine for soup, but for a good lentil salad, you want those beautiful little imported gray-green lentilles du Puy. If you must, reasonable substitutes include: the black so-called Beluga lentils or the tiny Castelluccio lentils from Umbria in Italy. These lentils keep their shape when cooked and have a firm, nutty texture that holds up in a vinaigrette. They cost more, but their superior flavor makes them worth it. Indulge.
Pho With Carrots, Turnips, Broccoli and Tofu
I like this sweet, colorful combination of julienne carrots and turnips with either traditional rice noodles or heartier buckwheat soba. The carrots and turnips can be simmered directly in the stock, as they will contribute to its sweet flavor. The broccoli should be steamed separately.
Grilled Vanilla-Ginger Pineapple
Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Chicken and Sausage Jambalaya
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
