Nut-Free Dinners from Around the World, Page 8
A world of dinners that are naturally nut-free: 370 authentic dishes, each from a real region with its cultural story and dietary swaps built in. Toggle nut-free on any other recipe and it rewrites itself to match.
370 recipes · showing 337 to 370
Kak'ik (Q'eqchi' Turkey Soup)Sacatepéquez (Antigua), Guatemala · medium · 2 hA clear, deep-red Maya turkey soup built on a charred recado of tomato, tomatillo, and smoky cobanero chile, finished with mint and cilantro.
Kak'ik (Q'eqchi' Turkey Soup) Tamales ColoradosSacatepéquez (Antigua), Guatemala · advanced · 2 h 30 minSoft corn masa tinted with a red recado of tomato, chile, and toasted seeds, wrapped around pork with an olive, and steamed in banana leaf.
Tira de Asado con ChimichurriMontevideo, Uruguay · medium · 2 h 20 minCross-cut beef short ribs salted and grilled slowly over wood embers until the fat renders, served with a sharp garlic and parsley chimichurri.
Tira de Asado con Chimichurri Arroz con Pollo a la CubanaHavana, Cuba · easy · 1 h 10 minChicken browned and simmered into golden rice with a sofrito of onion, pepper, and garlic, tomato, dry wine, saffron, pimientos, and peas.
Arroz con Pollo a la Cubana Guyanese Chicken Chow MeinDemerara (Georgetown), Guyana · easy · 45 minSeasoned noodles tossed with cassareep-marinated chicken, bora beans, and crisp vegetables in a savoury five-spice and soy sauce.
Guyanese Chicken Chow Mein Pastel de Choclo (Corn and Beef Pie)Central Valley, Chile · medium · 1 h 30 minA baked casserole of seasoned beef and chicken with egg, olives and raisins, under a thick, lightly sweet fresh-corn topping.
Pastel de Choclo (Corn and Beef Pie) Seco de Pollo (Chicken Stew)Pichincha (Andes), Ecuador · medium · 1 h 20 minChicken braised slowly in a sauce of tomato, onion, peppers, cilantro and beer until tender and glossy, served over rice.
Seco de Pollo (Chicken Stew) Asado Negro (Black Roast)Caracas, Venezuela · advanced · 3 h 20 minA lean beef roast seared in caramelised panela and braised for hours in wine and aromatics into a glossy, near-black gravy.
Asado Negro (Black Roast) Pique a lo MachoLa Paz, Bolivia · medium · 55 minA big shared platter of seared beef and sausage over fries, with onion, tomato and fiery locoto, crowned with egg.
Pique a lo Macho TamalesMichoacán, Mexico · advanced · 2 h 15 minCorn masa spread on husks, filled with chicken in salsa verde and steamed, the fragrant parcels made in big batches for Dia de los Muertos and set on the ofrenda to feed returning souls.
Tamales Antiguan SaltfishSt. John's, Antigua and Barbuda · easy · 2 h 50 minSalt cod soaked, flaked, and sauteed with onion, sweet pepper, tomato, garlic, and thyme; Antigua's savoury saltfish, the classic partner to fungie, chop-up, or ducana.
Antiguan Saltfish Cracked ConchNassau, Bahamas · medium · 35 minConch pounded thin and tender, dredged in seasoned flour, and fried golden; the Bahamas' answer to fish and chips, served with lime and peas 'n' rice.
Cracked Conch Bajan Fried Flying FishBridgetown, Barbados · medium · 1 h 5 minFlying fish fillets marinated in Bajan green seasoning, coated in seasoned crumbs, and pan-fried golden; the everyday protein of Barbados and the star of the Oistins fish fry.
Bajan Fried Flying Fish Bermuda Cassava PieHamilton, Bermuda · advanced · 3 h 10 minBermuda's essential Christmas dish: a sweet, spiced cake of grated cassava enclosing a savoury layer of chicken, baked slowly and basted with stock until set.
Bermuda Cassava Pie TourtièreQuébec, Canada · medium · 1 h 40 minThe Québécois meat pie of the Christmas réveillon: ground pork and beef bound with mashed potato and warm spices, baked in a double crust.
Tourtière Olla de CarneSan José, Costa Rica · medium · 3 hCosta Rica's weekend pot of meat: beef simmered with a rainbow of root vegetables, corn, chayote, and plantain into a rich, nourishing broth, served with rice.
Olla de Carne Stobá di KabrituWillemstad, Curaçao · medium · 3 h 30 minThe celebration stew of Curaçao: goat marinated in lime then slow-braised with onion, tomato, and Antillean spices until it falls from the bone.
Stobá di Kabritu Sancocho DominicanoCibao, Dominican Republic · advanced · 3 h 15 minThe Dominican Republic's legendary celebration stew: several meats simmered for hours with yuca, yautía, plantain, and pumpkin into a thick broth, served with rice and avocado.
Sancocho Dominicano Sopa de PataSan Salvador, El Salvador · advanced · 3 h 30 minA hearty Salvadoran cow's-foot and tripe soup, tinted red with annatto and loaded with yuca, chayote, corn, and cabbage, finished with lime and cilantro.
Sopa de Pata GriotOuest (Port-au-Prince), Haiti · medium · 6 hHaiti's beloved fried pork: shoulder washed in citrus, marinated in epis, simmered tender, then fried until the edges crackle, served with fiery pikliz.
Griot NacatamalManagua, Nicaragua · advanced · 5 hNicaragua's grand Sunday tamal: seasoned corn masa filled with marinated pork, rice, potato, tomato, and mint, wrapped in plantain leaves and steamed for hours.
Nacatamal Ropa Vieja PanameñaPanama City, Panama · medium · 2 h 55 minPanama's shredded beef: flank steak simmered tender then stewed in a sofrito of tomato, peppers, and onion with olives, capers, and culantro, served over rice.
Ropa Vieja Panameña PernilSan Juan, Puerto Rico · medium · 14 h 30 minPuerto Rico's holiday centrepiece: a bone-in pork shoulder seasoned to the core with garlic, oregano, and adobo, slow-roasted until tender with crackling cuerito.
Pernil Saint Lucian Chicken CurryCastries, Saint Lucia · easy · 1 hA homely Saint Lucian curry of marinated chicken and potatoes simmered in an aromatic Madras curry sauce, served over rice.
Saint Lucian Chicken Curry Trinidadian Curry GoatPort of Spain, Trinidad & Tobago · medium · 3 hGoat marinated in green seasoning and slow-curried with Trinidad curry powder, geera, and masala until fork-tender; the special-occasion dish served with roti.
Trinidadian Curry Goat Vincentian Fish BlaffKingstown, Saint Vincent and the Grenadines · easy · 3 h 40 minFirm white fish marinated in lime, garlic, and herbs then gently poached in its own aromatic broth; a Creole classic of Saint Vincent and the Grenadines.
Vincentian Fish Blaff So'o YosopyAsunción, Paraguay · medium · 50 minA thick Guarani beef soup of finely ground meat and a little rice, stirred constantly into a smooth, savoury broth and served with cassava.
So'o Yosopy Pira Caldo (Paraguayan River Fish Soup)Asunción, Paraguay · easy · 55 minA creamy Paraguayan soup of surubí river catfish simmered with a sofrito of onion, peppers, tomato, leek and celery, then enriched with milk and melted Paraguay cheese and finished with fresh coriander.
Boil-Up with DoughboysWaikato, New Zealand · easy · 1 h 50 minA one-pot Māori classic: pork, kūmara, potatoes, and watercress simmered together, with dumplings dropped in at the end.
Boil-Up with Doughboys Aussie Meat PieNew South Wales (Sydney), Australia · medium · 1 h 30 minA hand-sized pie of rich, gravy-thick minced beef in flaky pastry, the sauce-topped icon of every footy match and servo.
Aussie Meat Pie Fijian Chicken CurryViti Levu, Fiji · medium · 1 h 5 minBone-in chicken braised with Fiji curry powder, whole spices, tomato and a pounded ginger-garlic-chilli paste.
Fijian Chicken Curry Barramundi in Banana LeafMajuro, Marshall Islands · easy · 50 minA whole reef fish seasoned simply, wrapped tight in banana leaves and baked until sweet and buttery, one of the national dishes of the Marshall Islands.
Barramundi in Banana Leaf Te Bua Toro ni BaukinTarawa, Kiribati · easy · 1 h 15 minA hearty baked cake of grated pumpkin, shredded cabbage and tinned corned beef, a modern Kiribati staple born of the atoll shop shelf.
Te Bua Toro ni Baukin Motu (Solomon Islands Stone-Oven Pork and Root Crops)Honiara, Solomon Islands · medium · 3 h 30 minThe Solomon Islands feast oven: leaf-wrapped pork and whole taro, kumara and cassava steamed and roasted among hot stones under layers of banana leaves, adapted here for a covered roasting tin.
Motu (Solomon Islands Stone-Oven Pork and Root Crops)← Browse all collections