Nut-Free
1685 recipes found
Baked Frittata With Yogurt, Chard and Green Garlic
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this – green, red or rainbow – and save the stalks to use in the chard stalk and chickpea purée that I’m also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It’s a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.
Baked and Loaded Acorn Squash
Sweeten your winter suppers with this loaded squash that can’t help but warm you up from stem to stern when partnered with pears, Granny Smiths, nutmeg, cinnamon and apple brandy.
Pasta With Zucchini and Mint
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Coconut-Braised Beef
Gremolata
Tomato and Goat Cheese Tart
The tomato tarts and quiches I’ve been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Beet, Potato, Carrot, Pickle and Apple Salad
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.
Focaccia With Sweet Onion and Caper Topping
This is much like pissaladière, the Provençal onion tart. It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Soba With Green Garlic, Spinach, Edamame and Crispy Tofu
Green garlic and luscious spinach are both in abundance in the markets right now. If you can’t find soba (buckwheat noodles), you can serve the stir-fry with brown rice or other grains.
Shrimp Risotto With Peas
Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don’t overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery.
Arroz Con Pollo Risotto
Why should anyone raise an eyebrow if an American chef decides to combine the best of an Italian cooking technique with a deservedly popular Spanish recipe? Anyone who says this Spanish-Italian creation is not authentic need only go in search of the only authentic recipe for arroz con pollo, or rice with chicken. For the Spanish-Italian variation, thanks go to Larry Wolhandler, the owner of Painter's Tavern in Cornwall-on-Hudson, N.Y. He is also responsible for its unwieldy name, arroz con pollo risotto, or rice with chicken rice. But the idea is clear: the ingredients are Spanish, the method of cooking the rice Italian. The result, with a few alterations, is a handsome and quick meal that would be complemented by a salad of orange slices and red onions with a few dribbles of olive oil.
Chicken, Greek Style
Veracruzana Vinegar-Bathed Shrimp
Buckwheat and Black Kale With Brussels Sprouts
This warm vegetable and grain salad from executive chef Michael Anthony at New York City’s Gramercy Tavern is hearty and satisfying and works as a standalone vegetarian meal or as an accompaniment to roast meat or fish.
Provençal Tomato and Squash Gratin
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this recipe called for quinoa spaghetti (and if you're into that, go for it!), but we've found it's just as tasty with the traditional sort as well.
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Whole Wheat Focaccia with Cherry Tomatoes and Olives
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe.
Tacos With Summer Squash, Tomatoes and Beans
Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.
Roasted Apple and Pear Compote With Candied Ginger
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Spiced Sweet Potato Fries With Chili-Cilantro Cream
Sweet potato french fries will surprise everyone at your holiday table — and nobody will miss the marshmallows. The potatoes are baked, not fried, so no need to feel guilty. Chili powder, cumin, cayenne and paprika complement the natural sweetness of the potatoes. It’s probably a good idea to double this recipe, because they go fast.
Mushroom Tart
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Focaccia With Cauliflower and Sage
I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.
Pasta With Mushrooms and Gremolata
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It’s terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.