Nut-Free Recipes From Around the World.

This label means the recipe as written contains no tree nuts or peanuts. It describes our ingredient list, not your finished plate — it is not an allergy guarantee, and if you are cooking for a serious allergy you should treat it as a place to start reading rather than a clearance. Nuts hide well. Ground peanuts thicken West African groundnut stew and a whole family of Indonesian and Thai sauces; almonds and sesame carry Mexican moles and Levantine tarator; cashews give North Indian korma its body; walnuts do structural work in Georgian and Circassian cooking. Because those roles are textural rather than decorative, they are rarely obvious from a dish's name or its photograph. Packaged ingredients are the other risk: curry pastes, chocolate, spice blends, breads, pestos and frying oils can all carry nuts or come off shared equipment, peanut oil is common in commercial frying, and manufacturers change lines without notice. Check every label yourself against its current packaging, and ask directly when you are eating a version of a dish you did not cook. What remains after all that caution is still most of this atlas — the great majority of the world's cooking never needed nuts at all, and the recipes collected here are the ones where nothing has to be left out to keep them safe.

295 recipes on this route