Nut-Free
1684 recipes found
Watercress and Endive Salad
Seared Sea Scallops With Lime-Ginger Sauce and Caramelized Endive
Lindy Boggs’s Oven-Fried Chicken
Lindy Boggs, who represented New Orleans in Congress for 18 years, was as astute in the kitchen as she was in politics, and deployed the knowledge that she had gained growing up on a Louisiana plantation in both. Mrs. Boggs, a Democrat who championed women’s economic concerns, did all the cooking for her yearly garden soirees, which were attended by more than 1,000 guests. Here is her easy recipe for oven-fried chicken, which should be for anyone afraid of stovetop frying. It is a weeknight recipe from a busy woman who cooked, and governed, with confidence and grace.
Vegetable Frittata With Quinoa
She-Crab And Corn Salad
Braised Endive
Cauliflower Roasted With Grapes, Almonds and Curry
Strawberry-Yogurt Parfaits
Mint Syrup
Phillip Schulz's Brine Cure For Smoked Bluefish
Croutons (Toasted French Bread Slices)
Orecchiette With Tomato Sauce and Kale
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn’t always include a tomato sauce. Since I’ve always got tomato sauce in my freezer, it’s an easy dish to throw together. This winter version is made with canned tomatoes.
Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette
Radish, Goat Cheese And Black Bread Canapes
Spinach and Garlic Omelet
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Wild Mushrooms a la Russe (Wild mushrooms in sour cream)
Eggplant Caviar
Kasha With Mushrooms
Lobster With Pasta and Mint
Matelote of Monkfish
Rice Pilaf With Carrots and Parsley
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Fettuccine With Roasted Mushrooms
Pappardelle With Beets, Beet Greens and Goat Cheese
If you don’t mind eating pink pasta and you like beets with goat cheese, you’ll love this. I roasted my beets, blanched the greens and paired them with wide pappardelle noodles and goat cheese, both excellent partners. Make sure that you don’t drain the water from the pasta pot when the noodles are done (lift them out with a pasta insert or with a skimmer), as you need some of the cooking water to thin out the goat cheese.