Nut-Free
1687 recipes found
Apple Doughnuts
Salt Codfish Mousse
Marian Burros's Carrot Cake
Butternut Squash Oat Muffins With Candied Ginger
Avocado And Crab Meat Mousse
Broiled Fish With Chermoula
In Morocco, chermoula is traditionally used as a marinade for grilled fish. You’ve used the Moroccan herb and spice blend, chermoula in all sorts of dishes, but not the way it is traditionally used in Morocco, as a marinade and sauce for fish (usually grilled). When you make the chermoula, you can do it as the recipe instructs, in a food processor, or as the Moroccans do, finely chopping all of the herbs. You can also use a mortar and pestle. If you want to you can thin it out with more oil or lemon juice. If the sauce is thick, you can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. This recipe is for fillets, but you can also use the marinade with a whole fish. I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish. But grilling is traditional.
Steamed Cod or Sea Bass Salad With Red Peppers, Cilantro and Mint
This refreshing combination has Middle Eastern overtones, though in the Middle East the fish would probably be fried or poached. Serve it as a first course or as a light main dish. Pacific sea bass or Pacific cod are the most environmentally friendly types of fish to use here.
Lentil and Pumpkin Tagine
Artichoke Fritters With Bearnaise Sauce
Artichoke Heart Frittata
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
Pumpkin Ginger Pie
Marinated Vegetables Dijon
Chinese-Style Fish Fillets
Seared and Roasted Brussels Sprouts With Red Pepper and Mint Gremolata
Searing brussels sprouts in a hot cast iron pan was a revelation to me when I first began preparing them this way a few years ago. In this version, adapted from Momofuku’s recipe for Roasted Brussels Sprouts With Fish Sauce Vinaigrette, as featured in Food52’s upcoming book “Genius Recipes,” I achieve the sear on the cut surface of the sprouts in the pan, finish them in a hot oven, then return them to the frying pan, where in the meantime I have cooked a sweet red pepper. The combo is
Daube Provencal
Panini With Artichoke Hearts, Spinach and Red Peppers
Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Mashed Potato and Broccoli Raab Pancakes
A delicious way to use mashed potatoes, whether they be leftovers or freshly mashed. Use leftover mashed potatoes from Thanksgiving for these, or just steam up some potatoes and mash (that is what the nutritional values here are based on, not on your buttery leftover Thanksgiving mashed potatoes). Whichever way you go, the mixture is very quickly thrown together.
Napa Cabbage Salad
Potato Lasagnas With Monkfish and Shallot Vinaigrette
Butternut Squash and Purple Potato Latkes
Purple potatoes add a bit of color and some extra nutrients but regular white potatoes work, too. Of course you can use white potatoes for these, but I loved the idea of the color combo when I created the recipe. The purple doesn’t show up so much once you have browned the latkes but the anthocyanins in the potatoes are still there.
Connemara Lamb Stew
Pave of Tomato and Cabbage With Basil Broth
Chicken With Carrots And Lemon-Thyme Butter
