Gluten-Free
3616 recipes found
Red Cabbage and Apple Soup
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Spinach and Turkey Salad
Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.
Sparkling Pineapple Soup
Grated fresh pineapple and sparkling wine are the main ingredients in this cold, refreshing soup. A garnish of toasted coconut continues the tropical theme. It’s vacation as dessert.
Wild Rice Stuffing With Apples, Pecans and Cranberries
Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
Cranberry-Pomegranate Sauce
Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.
Post-Thanksgiving Cobb Salad
The classic California Cobb salad is a composed salad made with chicken breast, lettuce, avocado, tomatoes, chopped hard-boiled eggs, bacon, and blue cheese. It should never be a jumble: the elements are arranged on a platter or in a wide bowl side by side, then dressed, and it’s up to the diner to mix them together. This version dispenses with the bacon and reduces the amount of Roquefort or blue cheese called for in the traditional Cobb. Tomatoes are not in season so I have eliminated them, too, and replaced them with grated carrots. Chopped toasted almonds, which can be salted if you can handle it, can stand in for the bacon.
Cherry Balsamic Iced Tea
Vietnamese Pancakes
Chewy Chocolate Snowcaps
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative. The batter comes together fast, although it will seem like the egg whites can’t possibly provide enough moisture. Just keep stirring with a strong spoon and a very thick batter will quickly materialize.
Shaker Lemon Pie
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally made from whole lemons, this version also incorporates blood oranges and cardamom, and it’s a bright, welcome addition to the pecan and pumpkin desserts this time of year. Start it the day before by slicing the fruit and leaving it to sit in sugar overnight, then mix it with beaten eggs the next day. At home, Ms. Prueitt uses her tangy all-purpose cream cheese dough, which also happens to be gluten-free, but you could use regular pie dough if you prefer. Baking the pan directly on the oven floor (or on a baking stone placed on the oven floor) helps ensure that it browns evenly.
Alice B. Toklas's Bavarian Cream
Kale Salad With Butternut Squash, Cranberries and Pepitas
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Iced Tea
Gluten-Free Rice and Millet Flour Crackers
I've been wanting to offer some gluten-free baked goods for some time, and crackers are a good place to start. I used a bit of butter to get a better texture, because when I used only olive oil, the resulting crackers were too dry.
Lora Brody's bete noire (A special chocolate cake)
Lobster Chowder
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here. It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Melon Sorbet
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals. A very small amount of honey will also work. I asked him what the least sugar I could get away with is, and he said it depends on the fruit, but as a general rule he uses 15 to 20 percent sugar. I decided to factor the corn syrup and honey into that weight, and my sorbets were beautiful, with great texture. You can use yellow or green melon for this as long as it’s really ripe and sweet.
Spiced Apple-Sausage Stuffing With Cranberries and Brandy
Watermelon Sorbet or Granita
This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won’t matter.
Sardines in Vinegar (Escabeche)
Salsify Soup
Angel's Delight
A Chicken in Every Teapot
"I heard what people thought about French food," the chef Michel Richard said to Marian Burros in a 1993 interview. "They say it's too rich, it's too heavy, there's too much sauce. When I opened Citrus, immediately I had less butter and less cream. You don't need butter and cream. The Chinese don't use it." For this recipe, chicken is steamed over a broth made from chicken stock and tea.
Radicchio With Walnut Anchovy Sauce
I am tempted to call the sauce for this seared radicchio bagna cauda because that is what they called it in the London restaurant I used to frequent that inspired the recipe (11 Park Walk, now closed). It is really more of a walnut-thickened anchovy vinaigrette, and it is perfect with the radicchio. When you cook radicchio some sweet flavors emerge, but bitter is still the prevailing taste. The salty anchovies, pungent garlic and nutty walnuts – which also have a bitterness all their own – go together beautifully. The sauce is substantial, and will thicken as it sits, so serve the dish right away if you are spooning it over the radicchio so it doesn’t become stodgy; or serve the sauce in ramekins and dip the radicchio into it.