Foods by "Peanut Free" category| Page 17

Chocolate, Caramel, and Walnut Tart

Chocolate Chip Bread Pudding with Cinnamon Rum Sauce

Apple Cream Cheese Torte

Apple Cranberry Crumb Pie

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Jasmine Rice with Garlic, Ginger, and Cilantro

An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro

Spicy Napa Cabbage Slaw with Cilantro Dressing

Author: Ruth Cousineau

Grasshopper Squares

Crab Cakes

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them...

Author: Ian Knauer

Capellini with Salmon and Lemon Dill Vodka Sauce

Creamy Sauteed Mushrooms with Toast

Mocha Almond Fudge Pie

Author: Molly McCarty

Fettuccine with Shiitakes and Asparagus

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Author: Chris Fischer

Curried Cauliflower and Chickpea Stew

Author: Bon Appétit Test Kitchen

Southwest Corn Bread Stuffing with Corn and Green Chilies

Swedish Sailor's Beef Stew

Author: Clifford A. Wright

Darkest Chocolate Cake With Red Wine Glaze

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Tortellini with Porcini Mushroom Sauce

Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.

Author: Bon Appétit Test Kitchen

Seared Scallops with Spicy Honey Citrus Glaze on Celery Salad

Passion Fruit Ice Cream

Cheddar, Bacon, and Scallion Soufflé

Cherry and Apricot Cobbler

Rigatoni with Cheese and Italian Sausage

Giant Chocolate Toffee Cookies

Carrots and Brussels Sprouts

Author: Ian Knauer

Classic Tiramisu

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...

Author: Gianni Scappin

Scallops with Mushrooms in White Wine Sauce

Sauteed Broccolini with Garlic

Sweet and Sour Balsamic Glazed Spareribs

Author: Adam Roberts

Dumplings in Maple Syrup (grandpere)

Grilled Ham and Gouda Sandwiches with Frisée and Caramelized Onions

Combine salty ham and gooey Gouda for this delightful melty sandwich.

Classic Gefilte Fish

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more...

Author: Joan Nathan

Baked French Toast

Upside Down Pear Gingerbread Cake

Fruit Salad with Honey Lime Dressing

"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...

Shaker Lemon Pie

Author: Nancie McDermott

Cranberry Apricot Compote

Double Dipped Buttermilk Fried Chicken

Author: Rebecca Rather

Salmon Glazed with Honey and Mustard

Cooking a large piece of salmon fillet couldnt be easier and helps ensure that the fish stays flaky and moist. The crushed caraway seeds in the glaze add a subtle twist to the classic honey and mustard...

Author: Lillian Chou

Parmesan, Rosemary, and Walnut Shortbread

Author: Serena Bass

Shawarma Spiced Chicken Pita with Tahini Yogurt Sauce

Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken that is crisp on the outside yet moist and juicy...

Author: Rhoda Boone