Nut-Free
1679 recipes found
Chermoula
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it’s great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Coconut Butternut Squash Soup
Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
Vegetarian Chili With Winter Vegetables
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Curried Cauliflower Soup
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Spiced Brown Lentils With Yogurt
In India, dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.
Mushroom Ragout ‘Gravy’
I never make gravy. Some people find that perplexing, but I don’t like it — there’s just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
Giant Cinnamon Roll Scone
Just when you thought the world couldn’t improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from “Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible” (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.
Blueberry Pie Filling
The scent of blueberry pie bubbling away in the oven is comforting and familiar, especially in high summer, when pie baking can become a daily event. But just imagine that summery smell, and taste, in deepest winter. This pie filling, which uses cornstarch as a thickener, has a shelf life of about nine months, so the best of summer can be yours in the winter, too.
Middle Eastern Meat Loaf
Beef Stroganoff
Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.
Mashed Potatoes With Garlic and Basil
Pan-Fried Trout With Rosemary, Lemon and Capers
This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.
Chilean Cabbage and Avocado Slaw
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the “Healthy Kitchens, Healthy Lives” conference this year at the Culinary Institute of America in Napa Valley. I couldn’t get enough of it. I sat with Iliana at the lunch and asked her about the salad. “Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado,” she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Homemade Twinkies
Dispirited by the possible demise in 2012 of Hostess, the company that makes Twinkies, Ho Hos, and Hostess cupcakes, Jennifer Steinhauer began to wonder if she could make Hostess snack cakes, as well as other much-loved junk food from the past, in her own kitchen. She started with this classic, the Twinkie, by buying a canoe pan, which conveniently came with a cream injector. This recipe is a traditional sponge cake-style recipe, with whipped egg whites and sugar forming the base, then filled by cream injector with seven-minute frosting. Neighbors were delighted when she shared the results, but it was short lived. By the next day, the cake had absorbed the cream -- so make sure to eat them fast.
Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That’s why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they’re easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.
Lasagna With Roasted Eggplant, Mushrooms and Carrots
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Farro With Mushrooms
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
Pasta e Fagioli
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Roasted Carrots With Turmeric and Cumin
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C. Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.
Lasagna With Collard Greens
Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should have enough for three layers here.
Oats With Amaranth, Chia Seeds and Blueberries
Fresh blueberries are not in season at the moment, so I put my frozen organic wild blueberries to good use in this hearty mix. The chia and the amaranth pump up the nutritional value of this cereal -- both are high in calcium, amaranth is high in protein, and chia seeds are a great source of healthful omega-3s. They also contribute texture. For even more great texture, top the cereal with chopped toasted hazelnuts or almonds.
Flourless Cocoa Cookies
Glossy and near black in color, these intense, easy-to-make chocolate cookies are like a cross between fudge and the deepest of brownies -- and gluten-free to boot. We discovered them in "The Fearless Baker" by Erin Jeanne McDowell. A little cinnamon gives them a spicy complexity, but you can leave it out for a more purely chocolate flavor. Be sure to use bittersweet rather than semisweet chocolate, or they could end up cloying rather than balanced.
Stir-Fried Sesame Shrimp and Spinach
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water. If you don’t eat salt, then just rinse the shrimp with plain water. I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
Miso-Glazed Fish
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I’ve reduced the sugar considerably.