Gluten-Free
3614 recipes found
Sautéed Corn, Greens, Bacon and Scallions
This recipe came to The Times by way of Katie Workman, author of “The Mom 100 Cookbook,” a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: “They can’t eat only raw baby carrots for the rest of their lives.” She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile – substitute carrots or summer squash for peppers, onions for shallots, spinach for kale – and could very well win over the pickiest of eaters.
Black and Arborio Risotto With Beets and Beet Greens
The red from the beets will bleed into the white rice in this nutrient-dense risotto. Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
Risotto With Tomato Consomme And Fresh Cheese
Grilled Peppers with Garlic Yogurt
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don’t have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.
Wild Rice and Arborio Risotto With Corn and Red Pepper
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing. But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice. Wild rice and corn contribute a New World character to this multicolored, multitextured risotto. The dish is delicious with or without the cheese.
Risotto With Swiss Chard
Fennel and Mushroom Salad
Polenta With Pomodoro Sauce
Cooking with your child is an act of relaxation, learning and intimacy. It’s love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together in 2012. It showcased the fresh tomato sauce they made and provides a recipe as appropriate to grandparents as their kin.
Caramel Rice Flan
In Catalonia, many of the rice dishes are made with short grain rice. The pillowy texture of the short grains reminds me of tapioca, with a grainier bite. Short grain rice is also starchier than long grain, which helps the eggs bind the custard. Combining whole eggs and yolks would make the flan rich and light.
Turkish Spinach with Tomatoes and Rice
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright’s “A Mediterranean Feast,” just enough to add substance to the vegetables.
Blueberry Ginger Jam
Risotto Primavera
Risotto with Tomatoes and Corn
This colorful risotto serves as a luxurious showcase for summer’s bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don’t add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.
Risotto With Turkey, Mushrooms and Peas
Turkey makes an unexpected but welcome addition to this traditional risotto.
Turkish Yogurt and Spinach Dip
Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers, cabbage and beets.
Not Risotto With Shrimp and Winter Squash
Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets
Classic Greek salad is a summer dish in my house; impossible to make if tomatoes are not in season and wonderful. But other vegetables take to the same treatment – a simple dressing with a high ratio of acid (in this case a combination of lemon juice and vinegar with olive oil), feta cheese and lots of mint and parsley. I don’t normally use uncooked broccoli flowers. But in this case, I slice the florets paper-thin, allowing the flower buds to crumble off when I cut the crowns. Cut like this the broccoli yields to the dressing and maintains its brightness for a much longer time than cooked broccoli does. I’ve made this salad combining broccoli with sweet red pepper and combining it with roasted Chioggia beets (yellow beets also work; red ones, however, bleed into the broccoli). I like both versions equally.
Shrimp and Artichoke Risotto
Creamed Corn
This is a sweetly comforting dish, and it's remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.
Tangy Chicken With Shiitake Crust
To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
Omelets With Roasted Vegetables and Feta
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Corn and Vegetable Gratin With Cumin
This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds it all together. Cumin seeds accent the mixture and give it a Southwestern twist.
Tomato, Cucumber and Corn Salad
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Asparagus With Morels and Tarragon
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.