Nut-Free
1679 recipes found
Winter Squash Puree With Tahini
This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas. This recipe is an adaptation of one by the cookbook author Clifford A. Wright.
Shell Bean Succotash
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers’ markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
Mixed Grain and Blueberry Muffins
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Chinese Fried Rice With Shrimp and Peas
This is a more subdued version of fried rice than the spicier Thai fried rice. It’s a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Wheat Berries With Broccoli
I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become tender, I figured the grains must be wheat berries. So I used what remained to make this dish, which is more like a pilaf.
Soft Tacos With Chicken and Tomato-Corn Salsa
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Mexican Chicken Soup With Chick Peas, Avocado and Chipotles
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and use the broth for the soup. Once the chicken is cooked, the soup is quickly thrown together.
Guacamole With Toasted Cumin
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Risotto With Asparagus, Fresh Fava Beans and Saffron
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one. A warning, though: fava beans are toxic to individuals with favism, caused by an inherited blood enzyme deficiency. Be cautious when trying fava beans for the first time.
Martha Rose Shulman’s Risi e Bisi
I splurge on English peas during their short season. If I can keep myself from eating them like candy, right from the pods, I’ll make this classic risotto.
Soft Tacos With Scrambled Tofu and Tomatoes
Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.
Chickpeas With Baby Spinach
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Green Pipian
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it’s very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Octopus, Galician Style
Grilled Chicken Wings With Provençal Flavors
Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they’re just about cooked through. This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they’ll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they’ll turn gorgeous.
Melon-and-Lime Parfait
Fromage Blanc Sorbet
Sour Orange Mignonette
Herbed and Butterflied Leg of Lamb
Eggplant and Chickpea Stew
Tamarind and Pomegranate Granitas
Scallop-and-Halibut Ceviche Salad
This recipe came to The Times from Fanny Singer, the daughter of Alice Waters, the chef and food activist. It’s inspired by Ms. Singer’s favorite street food. Ceviche is almost always so astringent that the fish loses identity, but the freshness of the ingredients and softness of the lime marinade here are neither confrontational nor eye-squinching. It’s simple stuff: avocado, grapefruit, prickly chile, cilantro, lime and an absolutely fresh sea creature. Making the dish takes a bit of work, but it’s the perfect recipe for when you don’t want to turn on the stove.
Browned And Braised Fish In Tomato Sauce
