Nut-Free
1684 recipes found
Baked Chevre With Watercress And Spinach
Rice and Spinach
Indian-Style Pilaf
Curried Lamb
Stuffed Miniature Eggplants
Dee Dee Dailey's Pigeon Peas and Rice
Spinach and Millet Timbale With Tomato Sauce
A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don’t brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).
Habichuelas Rojas (Red Beans, Dominican Style)
Mottled Beans With Collard Greens
Polenta with Fresh Corn And Sage
Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you’d use – say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they’re tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You’ll get the best seared flavor in a wok. Serve with quinoa.
Polenta Pizza With Mushrooms
Creole Rice With Tomatoes and Herbs
Parmesan-Polenta Souffle
Smoked Lobster With Corn and Peppers Over Soft Polenta
Corn and Lobster Pie in a Chili-Polenta Crust
Sage Cornbread
Tijoe's Fungi
Fluffy Orange Shortcake
Poussins or Cornish Hens With Rosemary, Orange And Shallots
Sautéed Shredded Cabbage and Squash
You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Dried Cherry Focaccia (From Ecce Panis)
Roasted Cornish Hens With Rosemary and Garlic
Tournedos de la Foret (Filet Mignons With Morels)
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.