Dairy-Free
1474 recipes found
Potato and Olive Stew With Tomato Sauce
Jacques Pepin's Baked Yams
Baked Beans With Pomegranate Molasses, Walnuts and Chard
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Almond Pudding
Smoked Chicken Salad
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Lamb Chops, Yellow Pepper Tarragon Sauce
Bulgur Bowl With Spinach, Mushrooms and Dukkah
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some places chickpea flour), seeds and spices that is as much a snack as it is a seasoning; a favorite way to eat dukkah is to dip vegetables or bread into olive oil and then into the dukkah. There are many versions of the mix. Ana Sortun, a chef at Oleana in Cambridge, Mass., and the author of “Spices: Flavors of the Eastern Mediterranean,” adds coconut to hers. The recipe for the dukkah makes more than you will need for this meal, but it keeps well (I keep mine in the freezer) and it is great to have on hand.
Marinated Lamb Chops With Fennel And Black Olives
Rice and Spinach
White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
Curried Lamb
Stuffed Miniature Eggplants
Dee Dee Dailey's Pigeon Peas and Rice
Habichuelas Rojas (Red Beans, Dominican Style)
Summer Millet Risotto
Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you’d use – say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they’re tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You’ll get the best seared flavor in a wok. Serve with quinoa.
Smoked Lobster With Corn and Peppers Over Soft Polenta
Roasted Cornish Hens With Rosemary and Garlic
Filet Mignon Of Beef With Roganjosh Spices
Sauce Rémoulade
Fettuccine With Braised Mushrooms and Baby Broccoli
I buy baby broccoli at my local Trader Joe’s. The stalks are thin, like broccoli raab’s, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman’s, and online.
Fresh Tuna Nicoise Sandwiches
Artichoke, Mushroom and Potato Ragoût
This robust Provençal ragout is more of a cool weather recipe than Tuesday’s ragout with peppers and tomatoes.