Nut-Free
1681 recipes found
Puréed Tomato and Red Pepper Soup
I noticed that the most popular boxed soup at my supermarket is a tomato and red pepper soup, so I decided to come up with my own version.
Yogurt or Buttermilk Soup With Spinach and Grains
This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It’s a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.
Andalusian Chickpea and Spinach Soup
A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.
Fennel, Garlic and Potato Soup
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it’s lighter and contains no dairy. It’s good hot or cold.
Pureed Potato and Broccoli Soup With Parmesan Croutons
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Spicy Cranberry-Apple Relish
Savory Butternut Squash and Parmesan Bread Pudding
This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.
Egg Lemon Soup With Turkey
Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven’t made stock with the turkey carcass, a quick garlic or vegetable stock will do. Make sure that the soup is not at a boil when you add the tempered egg-lemon mixture, or the egg yolks will curdle. The soup should be creamy.
Barley and Spring Onion Soup With Fava Beans
This is a light, sweet onion soup to make when those big, juicy spring onions accompany fresh fava beans in the farmers’ market. You can make a quick vegetable stock with the trimmings while you’re prepping the ingredients.
Black Pepper and Bourbon Caramel Chews
Soft caramels are not inherently elegant, but these are thanks to a gentle sprinkle of black pepper and a dash of bourbon. The recipe does require a candy thermometer.
Sparkling Pineapple Soup
Grated fresh pineapple and sparkling wine are the main ingredients in this cold, refreshing soup. A garnish of toasted coconut continues the tropical theme. It’s vacation as dessert.
Red Cabbage and Apple Soup
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Cranberry-Pomegranate Sauce
Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.
Cherry Balsamic Iced Tea
Vietnamese Pancakes
Saks' Signature Cheesecake
Kale Salad With Butternut Squash, Cranberries and Pepitas
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Strawberries With Brown Butter Shortcake
This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
Iced Tea
Salted Licorice Brigadeiros
Luscious Brazilian-style fudge balls coated thickly with chocolate sprinkles get an upgrade in this marvelous recipe from Melissa Clark that brings salted licorice into the mix to create something that looks a lot like chocolate truffles but tastes even more divine: creamy, smooth and just salty enough, while still remaining firmly planted on the sweet side of the equation. Added bonus: They are extremely easy to throw together, an excellent candy-making project for families or those in search of fast-and-delicious treats.
Melon Sorbet
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals. A very small amount of honey will also work. I asked him what the least sugar I could get away with is, and he said it depends on the fruit, but as a general rule he uses 15 to 20 percent sugar. I decided to factor the corn syrup and honey into that weight, and my sorbets were beautiful, with great texture. You can use yellow or green melon for this as long as it’s really ripe and sweet.
Watermelon Sorbet or Granita
This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won’t matter.
Sardines in Vinegar (Escabeche)
Julia Child's Berry Clafoutis
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.