Nut-Free
1684 recipes found
Dessert Galette Pastry
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone. Although they’re usually made with classic buttery pie dough or puff pastry, I’ve developed this yeasted dough recipe, which is delicate and tasty but not too rich. The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons). It’s sort of a cross between a pizza dough and pie-crust dough, wholesome because of the addition of whole-wheat flour but not heavy. Almond flour contributes a nutty flavor and delicate texture, but it’s optional. The trick is to roll it very thin, then freeze it right away so that it doesn’t continue to rise and become too bready. Make sure to dust your work surface well before you roll out the pastry, and to let the dough rest for a few minutes after each few passes with the rolling pin so that it doesn’t shrink back, as yeast doughs do. If you keep letting it rest, you won’t have trouble achieving a thin 12- to 13-inch round.
Deconstructed Pumpkin Pie
Anxiety-Free Angel Food Cake
Papaya and Blueberry Salad With Ginger-Lime Dressing
Though blueberries aren’t a tropical fruit, they go well with bright yellow or orange fruits from warm places. Papaya is high in potassium and contains enzymes that help break down proteins.
Dried Fruit and Fresh Berry Salad
Cold-Beef-And-Lentil Salad
Rice Bowl With Cabbage and Baked Tofu
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
Grandma Tedesco's Mussels And Gravy
Beef With Red and Green Peppers Chinese Style
Broiled Peppered Fillet of Beef
Black-Eyed Peas And Arugula Salad
Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together better.
Fruit Salad in Vanilla-Mint Syrup
Seared Red Cabbage Wedges
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
The Perfect Burger
Braised Red Cabbage
Shredded Red Cabbage and Carrot Salad
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
Provençal Onion Pizza
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
Stir-Fried Tofu, Red Cabbage and Winter Squash
This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
Pork Loin With Mustard Seed Crust
Beet and Chia Pancakes
Ever since I read Kim Boyce’s recipe for quinoa and beet pancakes, a recipe that inspired her wonderful book “Good to the Grain,” I’ve wanted to add puréed beets to a pancake batter. I finally got around to it. I used two-thirds whole wheat flour and one-third all-purpose flour in this very pink batter. Ms. Boyce uses a mixture of quinoa flour and all-purpose, which shows off the bright color of the beets to a better effect. I think millet flour would be a good choice too. It’s important to purée the roasted beets until they’re really smooth; I found using a powerful hand blender was more effective for this than my food processor.
Blood Orange Compote
I came across the idea of making a caramel citrus syrup in Deborah Madison’s “Seasonal Fruit Desserts.” I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).
Insalata Di Arancio E Limone (Orange And Lemon Salad)
