Nut-Free
1685 recipes found
Tuna Ceviche or Tartare With Avocado
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Salmon Cakes With Corn and Green Chili
Tuna with Tomatoes
Whole-Wheat Focaccia
Focaccia is a flatbread, not unlike a very thick-crusted pizza. It’s an easy dough to put together. It’s a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. When I use Community Grains whole-wheat flour, a California flour made from ancient strains of wheat that is milled in such a way that it is very fine but retains all of its nutrients, I can get away with using a lot. Coarser whole-wheat flours are best used in combination with all-purpose.
Fresh Corn and Tomatoes With Curry
Curried Corn With Red Pepper
Basic Corn on the Cob
Buckwheat Crêpes With Caramelized Apples
Buckwheat crêpes have wonderful earthy/nutty flavor. They are equally at home with a sweet or savory topping. If you have any caramelized apples left over, stir them into your yogurt for breakfast.
Beet and Chickpea Salad With Anchovy Dressing
This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
Spinach and Onion Tart
This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa
I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.
Roasted Squash and Red Onion Gratin With Quinoa
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Grilled Polenta
Grilled polenta makes a great side dish if you’re grilling meat or fish; it’s also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they’re thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.
Green Bean Salad With Chickpeas and Mushrooms
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Onion and Zucchini Frittata to Go
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means “harvester’s omelet.” Workers would carry these types of omelets to the fields and eat them as a midmorning meal. I think they’re suitable for just about any meal.
Pea Dip With Parmesan
With dips there is always something new, because if you substitute “thick purée” for “dip,” the options are limitless.
Miso Spice
Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Cranberry-Brie Arepa
Chef Mauro says you shouldn’t be intimidated by this vegetarian version of the popular Venezuelan sandwich. Masarepa blanca is a precooked corn flour and can be found in Latin markets as well as some larger grocery stores or ordered online. (Don’t be tempted to substitute with another traditional Mexican flour, masa harina.) “Frying that bread seems like a lot of work, but it’s a simple two-step process,” says Chef Mauro. “The sweetness from the cranberry and earthiness of the Brie, tangy mustard and tartness of the apple — it’s really amazing. Even my 3-year-old enjoyed it.”
Garden Vegetable Gratin
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Lentil and Carrot Salad With Middle Eastern Spices
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Pissaladiere Baguettes
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked. In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
Roasted Root Vegetables With Polenta
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.
Corn Pudding With Roasted Garlic and Sage
This comforting pudding has a rich, creamy texture, but the only “cream” comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Baked Halibut With Tomato Caper Sauce
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.