Foods by "Peanut Free" category| Page 209

Lemon Almond Buttermilk Loaf with Balsamic Strawberries

Nectarine Raspberry Crisp with Spiced Oatmeal Crumb Topping

Author: Claudia Fleming

Potatoes Boulangère

Red Onion Sauerkraut

Gratineed Gnocchi with Spinach and Ricotta

Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

Grapefruit Campari Granita with Vanilla Whipped Cream

Author: Karen DeMasco

Whole Wheat Bran Muffins with Figs and Pecans

Walnut Apricot Cake in Honey Syrup

Moravian Crisps with Royal Icing

Author: Shelley Wiseman

Pinto Beans with Tortilla Cheese Crust

Mixed Mushroom Tamales

Quince Calvados Crêpe Souffles

Grilled Frittata with Zucchini, Leeks, Crème Fraîche and Harissa

Author: Kristin Donnelly

Canyon Ranch Lox and Cream Cheese Frittata

Sauteed Celery Root with Swiss Chard

Author: Dave Purdy

Celery Root "Anna" with Bacon and Olives

Gratineed Mustard Creamed Onions

Author: Melissa Roberts

Rhubarb Fool

Wild Mushroom Bundles

Author: Shelley Wiseman

Caramelized Banana Tartlets with Bittersweet Chocolate Port Sauce

Fresh Semolina Fettucine

Author: Kay Chun

Roasted Red Pepper Frittata

A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath.

Author: Kelly Mariani

Maple Nut Pie

Zucchini and Tomatoes with Mint

Millet Scallion Pancakes

Author: Dawn Perry

Tequila Bloody Mary

Nutty Grain and Oat Bars

We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

Author: Dawn Perry

Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil

Author: Claudia Fleming

Fresh Rhubarb and Strawberry Crepes

Khao Neeo

Banana Split with Curried Chocolate Coconut Sauce

Author: Allen Susser

Parmesan Fish Fillets with Avocado and Cress Salad

Author: Jamie Oliver

Spaghetti Syracuse Style

Lemon Cake with Raspberries and Pistachios

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Author: Jessica Koslow