Foods by "Dairy Free" category| Page 15

Poached Eggs with Tomato Cilantro Sauce

Honey Roasted Cherry Tomatoes

Author: Hugh Fearnley-Whittingstall

Spiced Zucchini Bread

Though we call this a bread, it's really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Author: Emeril Lagasse

Brandied Poached Peaches

Spicy Sichuan Tofu (Mapo Doufu)

Author: Eileen Wen Mooney

Fennel and Endive Salad with Orange Vinaigrette

Roasted Sweet Beet Relish

Grapefruit and Avocado Salad with Ginger Cassis Dressing

Grilled Red and Green Cabbage Slaw

Author: Judith Fertig

Mango Ginger Sauce

Bonda or Batata Vada (Spiced Potato Ball Fritters)

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

Author: Madhur Jaffrey

Linguine with Scallion Sauce and Sauteed Shrimp

German Cinnamon Stars (Zimtsterne)

Author: Gil Marks

Mussels with Spicy Tomato Chili Sauce

Curried Peanut and Tomato Soup

Black Bean Shrimp with Chinese Broccoli

Yellow Rice (Arroz Amarillo)

Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...

Black Pepper Spice Rubbed Beef Tenderloin

Author: Lillian Chou

Fennel Slaw

Shrimp and Scallion Pancakes

Author: Lillian Chou

Spicy Lemon Marinated Shrimp

Grilled Asparagus with Saffron Aïoli

Author: Bobby Flay

Spanish Rice with Zucchini

Author: George D. Morrison

Grilled Pork Chops with Italian Relish

Drunken Beans

Author: Reed Hearon

Salad with Papaya Dressing

Steamed Mussels with Tomato and Chorizo Broth

Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Author: Chris Morocco

Dakgangjeong (닭강정 / Korean Sweet, Crunchy Fried Chicken)

These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.

Author: Maangchi

Herbed Quinoa Pilaf

Author: B. Smith

Spiced Onion Marmalade

Lebanese Garlic Marinated Chicken on the Grill

This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...

Author: Nancy Harmon Jenkins

Thyme Roasted Sweet Potatoes

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...

Author: Kathryn Matthews

Chinese Orange Chicken

Author: Genevieve Ko

Potato and Portobello Mushroom Gratin

Italian Vegetable Salad with Creamy Garlic Dressing

Author: Kay Chun

Arugula Salad with Pomegranate and Toasted Pecans

Author: Kathryn Matthews

Tofu Aloo Gobi (Cauliflower and Potato Curry)

Author: Nava Atlas

Coffee Granita

Soy Braised Chicken Wings

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.

Author: Lisa Cheng Smith

Tunisian Tuna and Egg Turnover

Crispy Scallop Salad

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)

Author: Anna Stockwell