Gluten-Free
3614 recipes found
Spiced Wok-Popped Popcorn
My mother always used the wok for making popcorn. It is the perfect pan for it. An added bonus is that making popcorn adds more patina to your wok, and a well-seasoned wok is the healthiest type of nonstick cookware there is. I have played around with all sorts of seasonings for popcorn; my favorite is the Tunisian mix called tabil, minus the dried garlic. See the recipe below for the mix, which I make up by the jar and keep in my freezer. To help with cleanup, line the lid of your wok with aluminum foil.
Cooked Tomatillo Salsa
Poached Salmon
This recipe ran with a 1989 article about Georgette Mosbacher, a cosmetics industry executive who frequently entertained for business from her Washington, D.C., home. It’s an elegant dish for a large group — the recipe ultimately serves 12 — but it comes together quickly. Serve it, as a commenter suggests, with a homemade tartar sauce.
A Big Pot of Simmered Pintos
This pot of beans was Step 1 for the other Recipes for Health this week. If I know that I’m going to use these beans for a Mexican dinner I season them with cilantro and, if I can find it, epazote. If I want Italian or Provençal flavors I make a bouquet garni with bay leaf, thyme, parsley, maybe sage, and most definitely a Parmesan rind. This week, since I am using my beans as a starting off point for other dishes, I season them only with onion, garlic, bay leaf and salt. The dishes that will follow throughout the week will introduce more flavors.
Ginger Butter Sauce
White Tepary Bean and Potato Purée
Tepary beans are very small beans native to the Southwest and Mexico. They are among the most drought-tolerant foods in the world – they would have to be, grown as they are during the extremely hot, dry summers in the Sonora desert and southern Arizona. A dietary staple of native American tribes in Arizona, they are very high in protein and have a low glycemic index. There are two varieties, brown and white. I’m using small white tepary beans here; regular small white navy beans can be substituted. The teparies have a particularly sweet, meaty flavor. The purée, which is in some ways like a white bean brandade, isn’t a main dish, it is more of a comforting, high-protein stand-in for mashed potatoes. But it is substantial.
Southwestern Potato and Celery Omelet
This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don’t need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.
Southwest Potatoes
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito — black beans, jalapeños, corn, cheese and cilantro — it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you’ve put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Big Bowl With Spicy Brown Bean, Squash and Corn Succotash
This version of succotash is lima-bean-free, with a kick that is a lively contrast to the sweet corn. If you have a problem liking succotash, it’s probably because of the lima beans, which have a mealy consistency that is not to everybody’s taste. What’s not to like, though, if you use another bean? Pintos or borlottis are great, and Good Mother Stallards from Rancho Gordo are luxurious. This succotash has some spice to it, a nice contrast to the sweet corn. Make sure to hold onto the bean broth. I like bulgur with this, but any grain will work.
Gabriella Marriotti's Egg And Eggplant Appetizer
Baked Beans With Sweet Potatoes and Chipotles
I used Rancho Gordo Mexican heirloom San Franciscano beans for this richly flavored dish. The beans are dark reddish purple, not too big, with an earthy, sweet taste that fits perfectly into this slightly sweet and spicy baked bean dish. From the supermarket, use red beans or pintos.
Crispy Lamb With Cumin, Scallions and Red Chiles
Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
Mini Almond Cakes With Chocolate or Cherry
These moist, rich almond cakes are miniature versions of a classic flourless almond torte, embellished here with either chocolate ganache or cherry jam. The bittersweet chocolate filling is a bit more sophisticated, while the cherry jam is sweetly crowd-pleasing. Or you can split the difference and make six of each. These gluten-free treats are best eaten within eight hours of baking so plan to make them the same day as serving. You can use either natural or blanched almond flour; the blanched will give you a slightly more delicate texture.
Creamy Corn and Poblano Soup
This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
South Indian Cabbage With Yogurt
This spicy curry is inspired by a recipe by the cookbook author Madhur Jaffrey. I’ve seen other vegetarian recipes for cabbage cooked with dal (which I’ve made optional here, so you don’t have to go to a special Indian market), spices and coconut, but this one is the only one I’ve seen that’s enriched at the end with warmed yogurt. Make sure that you don’t let the yogurt get too hot or it will curdle. For a vegan dish, omit the yogurt.
Whole Fish With Lime Salsa Verde
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in their arsenal, and one that takes well to whatever ingredients you want to introduce. Here, those extra flavors are electric. The fish is stuffed with slices of lime and jalapeño, cilantro and scallion bottoms. An accompanying salsa is composed of more jalapeño, scallion tops, cilantro, lime juice and zest, as well as a dose of capers and garlic. The fish itself is simply oiled and seasoned, then roasted at 450 degrees for 15 to 20 minutes, until it is opaque and flakes when pressed gently with a fork. (Each person you’re feeding should get his or her own fish, weighing about one or one and a half pounds apiece.) Spoon the salsa on top, a streak of bright, spicy flavor for the delicate, moist fish.
Spinach and Yogurt Dip
A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Roasted Eggplant-Yogurt Cheese Dip
Roasted Winter Vegetable Medley
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
Gluten-Free Pumpkin Pie
One of my all-time favorite pies, this one is sweet with spices but not very sugary. Because of the small amount of molasses, this is darker than classic pumpkin pie. Make it with fresh roasted pumpkin (small “pie pumpkins” are perfect for the job), or use canned pumpkin.
Beets, Spiced Quinoa and Yogurt
I love the contrast between sweet beets and pungent, garlic-infused yogurt. With a layer of nutritious grains seasoned with sweet spices, this dish easily takes center stage on your plate. To save time, grind all of the spices together in a spice mill.
Peanut Dukkah
This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.
Pickled Broccoli Stems
Kids and adults love these crunchy, garlicky pickles. One of my signature dishes, these are always on my coffee table for dinner guests to snack on because my son eats broccoli several times a week, and this is the perfect destination for the stems. If you buy your broccoli with the stems attached (as opposed to the crowns only), you’ll now feel like you’re getting a lot for your money.
Hazelnut Dukkah With Fennel Seeds and Mint or Thyme
Some versions of dukkah, like this one, are herbal as well as spicy.