Nut-Free
1684 recipes found
Ceviche With Confetti Peppers
Haddock on Polenta With Tarragon Sauce
Papaya Tart
Warm Apple Tart with Berries
Basic Sponge Roll For Roulades
Asparagus Frittata With Smoked Trout
Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.
Black Beans With Amaranth
Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they’re a bit tough and bitter when uncooked, they’re sweet and tender after blanching.
Mary Clare Ulmer's Artichoke Pickles
Mushroom and Beef Meatballs
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Beefsteak Minced Pie
Crepes Maryland With Sauce Nantua
Cepes Provencale (Sauteed wild mushrooms with garlic)
White Radish And Jicama Salad
Corn with Aromatic Seasonings
This is an easy, perfumed, stir-fried dish that can be made with fresh or frozen corn from Madhur Jaffrey, the renowned Indian cookbook author. Corn and heavy cream are infused with a jumble of whole Indian spices like mustard seeds, cardamom pods, cloves and cinnamon stick, as well as fresh ginger and green chiles.
Sauteed Wild Mushrooms With Shallots and Garlic
Baked Polenta With Wild Mushroom and Tomato Sauce
Asparagus And Egg Sandwich
Warm Calamari Salad With Tomato And Arugula
All-American Paella
Seared Green-Bean Salad
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Sauce Forestiere (Wild mushroom sauce)
Orange Jelly
Sam Bompas and Harry Parr call what they do “contemporary food design,” among other things. Their projects include building painstakingly correct models of St. Paul’s Cathedral in London and a Madrid airport terminal out of jelly. This recipe was used as part of the pair’s first job in the United States. It was paired with Campari jelly, and the dessert they made for a 2009 dinner in New York tasted something like a Campari and soda in jelly form.