Nut-Free
1681 recipes found
Bean Tostadas
This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don’t have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You’ll have to moisten them with water.
Barbara Bush's Chocolate Chips
Pork Chops Smothered With Fennel And Garlic
Fried Winter Squash With Mint
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don’t want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Zarela Martinez's Ropa Vieja
Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook.
Roast Loin Of Pork With Southwestern Sauce
Spicy Celery With Garlic
Grated Squash, Corn and Tomatillo Tacos
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
Smoky Corn And Chili Chowder
Mussels With Linguine
Fettuccine with Ham and Asparagus
Fresh Tomato Sauce For Fettuccine
Fettuccine With Shiitakes, Tomatoes And Rosemary Cream
Quesadilla With Mushroom Ragoût and Chipotles
Mushroom ragoût accepts chipotles willingly. I made a delicious and substantial quesadilla dinner with the ragoût, two tortillas and a bit of cheese in under three minutes.
Potato ‘Salad’ and Tomatillo Tacos
The filling for these tacos can also stand alone as a potato salad, but it’s very nice and comforting inside a warm tortilla.
Pasta With Smoked Mussels And Tomatoes
Buttermilk Chocolate Sauce
Spaghettini With Spicy Lentil Sauce
Fettucine With Salsa Cruda
Fettuccine With Brussels Sprouts, Lemon and Ricotta
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane fettuccine made with cornmeal, and thought the color and texture were very good. It only took 5 to 6 minutes to cook. It works equally well with standard pasta.
Linguine With Creamy Arugula and Goat Cheese
Spicy Pumpkin Roti Filling
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Linguine With Lentils And Prosciutto