Gluten-Free
3640 recipes found
Crispy Tofu Shawarma
The flavors of shawarma come alive in this plant-based spin featuring crispy shaved spiced tofu, sumac pickled onions, lemony tahini and fresh vegetables. Super-firm tofu is ideal as it doesn’t require pressing and is sturdy enough to withstand being thinly sliced. Tossing the tofu with soy sauce, an admittedly unusual ingredient in shawarma, imbues it with a deep savoriness, and when the tofu is pan-fried, it gets remarkably crisp-chewy. Cooking in batches ensures maximal crispness, but doesn’t require much babysitting, so that time can be spent whipping up the tahini sauce and prepping the vegetables. Cucumbers and cherry tomatoes offer a mix of crunch and sweetness, but you can use whatever you have on hand. Scoop leftovers into pita pockets for lunch.
Pignoli Cookies
Pignoli cookies are the royalty of Italian cookies, not only because they’re encrusted in toasty pine nuts on the outside and feature next-level chewiness on the inside, but also because pignoli (pine nuts, for the unacquainted) and almond paste aren’t the cheapest ingredients on the shelf. They’re worth the investment, though, especially in a recipe as simple as this one, which is adapted from my cookbook “Let’s Party” (Union Square & Co., 2025).
Roast Salmon With Smashed Olives
Salmon is perfect for roasting because it’s such a forgiving fish. The key is salting the fillet ahead of time, which seasons the flesh all the way through and helps it stay juicy, even if you overcook it a little. In this recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), the salmon is roasted just until cooked then is immediately doused in a floral, herby and briny mix of fresh orange juice, olive oil, roughly chopped olives and parsley, further ensuring that every bite is moist and flavorful.
Charred Broccoli With Anchovy Vinaigrette
Adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), this recipe is a celebration of charring food to extreme crispiness, embracing the briny flavor of anchovies and eating giant chunks of cheese. Peeling the tough outer layer from the broccoli allows you to cut extra-long florets that reach about halfway down the stem; deeply charring them gives them an almost smoky flavor. Cutting the Parmesan into large chunks instead of grating it gives the dish bulky, textural bites. A bold anchovy vinaigrette gives everything a bright and briny coating.
Roast Squash With Crispy Chickpeas and Feta
When it comes to squash recipes, butternut tends to get most of the attention. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), is an unabashed celebration of the lesser-used members of the squash family: delicata, acorn and kabocha. When roasted, all three have a dense and creamy texture, with stunning orange flesh that looks gorgeous stacked on a platter. Roasted chickpeas add a crispy crunch, and a mixture of lightly pickled shallots, cooling mint and salty feta will make you see squash in a whole new light.
Roasted Cabbage and Butter Beans
Ribbons of cabbage are roasted until they are sweet and caramelized then tossed with butter beans, garlic and anchovies and finished with fresh parsley; the details make this dish surprisingly flavorful for such a simple ingredient list. An easy and affordable way to get dinner on the table, this recipe makes a hearty main dish served with hunks of crusty bread, or a hardworking side dish next to your favorite protein. If you cannot find butter beans, cannellini beans make a perfect (though smaller) substitute. If you are seeking a vegetarian alternative, a few tablespoons of chopped capers make a great substitute for the flavor that the anchovies add.
Crab Rice
Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood. “My kids beg for crab rice all the time,” says Sallie Ann Robinson, a Gullah chef and food historian, “and just like my mother did with us girls, I make them help me pick the crabs. We sit out on the porch or around the kitchen table, spread some newspapers, and go to pickin’. The more hands we’ve got, the sooner we’re ready to cook.” Tender lump crab meat gives you sweetness in every bite of rice, mingling with the zesty lemon and the aromatic flavor of onion and celery. Traditional versions of this recipe often include bacon, but this recipe, from my cookbook “The Simple Art of Rice” (Flatiron Books, 2023) calls for smoky Creole seasoning. Carolina Gold rice is the classic choice for this dish: Because of its high starch content, this fluffy rice sticks to the crab and absorbs all the flavors beautifully.
Crispy Beans and Juicy Tomatoes Over Tahini Yogurt
Pantry ingredients – canned beans, garlic and olive oil – turn into a satisfying plant-forward weeknight dinner thanks to the magic of a hot oven. Roasting beans transforms them from soft to shockingly crisp while cherry tomatoes, even out-of-season supermarket ones, morph into glistening, juicy pops of sweetness. While the oven works its charm, whip up a creamy tahini-yogurt sauce brightened by lemon and garlic. The cooling yogurt with warm tomatoes and crispy beans makes for a fun contrast of textures and temperatures. Top it off with arugula dressed with the sweet, garlicky tomato juices and scoop up everything with crusty bread. If you don’t have good yogurt, this meal is also excellent served over Whipped Tofu Ricotta. (Watch Nisha make this recipe on YouTube.)
Pommes Dauphinoises (Creamy Potato Gratin)
A perfect dish to ease the transition from summer to fall to winter, this satisfying and comforting gratin can easily be the centerpiece of your meal, served with a bright, plucky salad and some roasted vegetables. As the colder months approach, it can be served more traditionally as a side dish to braised or roasted meat, providing a truly sturdy winter or autumn meal. However you choose to serve it, it brings a sophisticated yet superbly cozy touch to any table.
Braised Lemon Pepper Chicken Legs
This bright and brothy braise makes a big impact with only a handful of pantry staples thanks to a trick borrowed from Bangladeshi cooking, where chicken is gently simmered in blended onion and garlic. The allium purée caramelizes lightly, adds body to the sauce and offers a delicate aroma which grounds the perky lemon and cracked pepper seasoning. Round out the meal with a crusty baguette and simple leafy salad.
Spice-Rubbed Grilled Turkey Tenderloins
While the sweet and smoky, barbecue-esque rub of this recipe would work just as well on mild-mannered chicken, it pairs particularly well with the meatier, richer taste of turkey. Though turkey is far too often relegated to just once a year, turkey breast tenderloins cook quickly, they’re just as lean as chicken and make great sandwiches. You’ll typically find them in packs of two, so grill them both, eating one now and saving the other for later, for meal prep made simple. Throw some peppers, onions, corn or zucchini on the grill to serve alongside the turkey for an easy, one-and-done dinner.
Chicken, Cucumber and Nectarine Salad
This light yet satisfying summery salad is meant to be flexible and adaptable, the kind of easy weekday recipe that helps you turn the odds and ends in your fridge into a quick and healthy meal. Consider swapping in torn mozzarella or goat cheese for the feta, using basil instead of mint, or using any roasted nuts you’ve got on hand. If you can’t find a ripe nectarine, a peach, a plum or a handful of juicy berries would work great, too. The key is to keep the ingredients fresh and bright, and to dress the salad just before eating it so everything stays crisp. Serve with a cold glass of white wine and a nice hunk of bread on the side.
Chile-Garlic Steak and Zucchini
Umami-rich rich steak and mild yet hearty zucchini are paired with a simple sauce that works to enhance both. First the steak is sliced thin, then cooked hot and fast. One side is cooked a little longer to brown and caramelize, while the other has just brief contact with the skillet to keep the steak medium-rare. The zucchini is cooked similarly, steaming in its own moisture until tender yet still somewhat firm. A bright, slightly spicy, tangy sauce is drizzled over, with a handful of refreshing mint to finish. Serve as is, or pair with chunks of baguette, roasted potatoes or a lightly dressed green salad.
Balsamic Roasted Chicken With Peaches
Boneless chicken thighs, shallots, peaches and cherry or grape tomatoes are coated in a simple balsamic marinade and roasted until crispy, sweet and juicy. After roasting, extra marinade is added to the pan to simmer with the juices, creating a thick, tangy sauce that begs to be drizzled over everything or sopped up with a crusty hunk of bread. In addition to a sprinkling of fresh basil for serving, a ball of broken burrata or crumbles of feta would also be delicious. This recipe works well with any peaches, even those that may not be perfectly ripe or sweet, and can be made with other stone fruits like nectarines or plums, as well.
Vegan Gluten-Free Chocolate Chip Cookies
These vegan, gluten-free stunners, which you can mix in one bowl without an electric mixer, have a candy-like crunch at the edges from caramelized brown sugar; a chewy, dense center from a mix of almond and oat flours; and a bittersweet speckling of mini chocolate chips strewn throughout. Adapted from Lee Farrington, LB Kitchen in Portland, Maine, they bake up sturdy enough for picnics, lunchboxes and mailing to far-flung, cookie-loving family and friends, but note that the sticky batter does need to be frozen before baking so plan ahead.
Vegan Gluten-Free Oatmeal Raisin Cookies
Inspired by the vegan, gluten-free chocolate chip cookies that Lee Farrington makes at LB. Kitchen in Portland, Maine, these one-bowl delights are chewy at their centers, crisp at the edges and full of raisins and sweet spice. The batter is very sticky and needs to be frozen before baking so they don’t spread too much, but a couple of hours will do it. Feel free to substitute hazelnut flour for the almond flour for a deep, toasty flavor.
Sticky Rice Cakes With Sausage and Greens
Tteok, cylindrical or oval Korean rice cakes, are simple to prepare in this dish that’s playful, filling and kid-friendly. They’re enrobed in a sweet and salty tomato sauce made with ketchup, which is usually used as a condiment but is great as an ingredient for cooking. Ketchup lends a tart counterpoint to seared sausage and, at least for wee ones, it offers a recognizable zing. With a handful of chopped bok choy, a cucumber side salad and a confetti of scallions, this dish promises to please adults and kids alike.
Baked Oatmeal Cups
These gluten-free oatmeal muffins are perfect for taking breakfast on the go, or for healthy snacking at home all day long. Sweetened with mashed banana and maple syrup, and lightly spiced with cinnamon, they have all the allure of a breakfast treat, but are as substantial and hearty as a bowl of oatmeal. This recipe is endlessly customizable — use your favorite dried fruit, nut butter and milk — just be sure to keep the same ratio of wet to dry ingredients so the muffins hold their shape. These may be baked in advance and stored in the refrigerator, and are as delicious chilled as they are at room temperature.
Mustardy Sheet-Pan Salmon With Greens
A punchy mix of tangy Dijon, sweet maple, sharp garlic and fresh dill is slathered onto salmon fillets here, bringing major flavor to this quick, weeknight dish. Tender greens get tucked around the fillets on a sheet pan splashed with wine, where they wilt and crisp while the salmon bakes. By the time you finish a glass of wine yourself, you’ll have dinner on the table.
Gelo di Melone (Sicilian Watermelon Pudding)
Adapted from a recipe by Fabrizia Lanza, this is a traditional Sicilian recipe for a refreshing chilled watermelon dessert, probably originally derived from an Arabic sweet. As there are similar Indian and Persian watermelon confections, it seems a natural finish to this meal. In Sicily, it is typically perfumed with jasmine blossoms. A drop or two of fragrant rose water would be a welcome addition.
Sheet-Pan Socca (Savory Chickpea Pancake)
Crispy on the outside and creamy at their core, socca are thin, olive-oil-rich chickpea pancakes. In Provence they’re often made on wide, flat copper skillets, but a screamingly hot sheet pan works extremely well, too — and makes an extra-large chickpea cake that can serve as a light dinner or an easy appetizer. Socca are usually not topped with anything more than black pepper; they are delicate and can’t support more than minimalist additions. However, a light scattering of toppings — like anchovies, pecorino and scallions here — makes socca qualify as a simple and delicious meal. A handful of chopped olives added before baking would also work, as would a garnish of torn slivers of prosciutto, draped on top just before serving.
Gin and Tonic Sgroppino
This bright, refreshing riff on the classic Sgroppino works perfectly with either lemon or lime sorbet, however be sure to use freshly grated lime zest to finish and ensure the drink leans properly toward gin and tonic. To keep it properly icy, make sure everything from the bottles of gin and tonic water to the bowl, whisk and final serving glasses are deeply chilled.
Rosé Sgroppino
Pink, bubbly and lightly bitter, this frosty drink works equally well as a palate cleanser, dessert or hot afternoon cocktail. While this recipe was created with sparkling rosé in mind, feel free to use another dry sparkling wine: Prosecco, cava, crémant or pétillant naturel. A Lambrusco di Sorbara (the lightest in color and higher in acidity of the Lambruscos) makes an excellent swap as well.
Crunchy Tortilla Fried Chicken Cutlets
This dish may not exist in Mexico, but its heart is unmistakably Mexican. It celebrates three beloved staples of the cuisine: corn masa, fiery salsa and Milanesa-style fried cutlets. Here, chicken cutlets are coated in a crisp, golden crust made from masa harina and crushed tortilla chips and pan-fried until deeply crunchy. A smoky, just-spicy-enough salsa made with tomatoes and chiles de árbol adds brightness and bite, while a shower of queso cotija brings the salty finish. It’s comfort food rooted in tradition, but reimagined for an easy weeknight meal.