Gluten-Free
3616 recipes found
Stewed Rhubarb With Ginger And Vanilla
Baked Spinach Rice
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Shrimp With Yogurt and Fresh Coriander Sauce
Coconut Mashed Yams With Currants
These easy, butter-free, dairy-free mashed yams from Chloe Coscarelli, the vegan cookbook author, are gussied up with creamy coconut milk, maple syrup and warm autumn spices.
Yogurt Berry Parfait With Steel-Cut Oats
This is a great way to enjoy both steel-cut oats and yogurt, whether or not you use the yogurt for this parfait. The oats soften overnight in the yogurt and thicken the yogurt at the same time. Look for organic yogurt that has no thickeners or gums added to it.
Pear Vanilla Sorbet
Pear sorbet has always been a favorite of mine. Wait until your pears are nice and ripe, for maximum flavor. I keep my pears in a brown paper bag with an apple to speed this process along. The pear and vanilla combo is heavenly.
Spinach and Goat Cheese Quesadillas
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Melting Berries
Muscat-Macerated Fruit
Tunisian Style Baked Cauliflower Frittata
In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.
Stuffed Portabella Mushrooms With Swiss Chard
Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You’ll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
Sweet and Sour Butternut Squash or Pumpkin
This dish from Madhur Jaffrey, the well-known Indian cookbook author, belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. “We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make,” Ms. Jaffrey says. Use mustard oil for an authentic Bengali taste, or substitute olive oil. Mustard oil and other Asian ingredients and seasonings like asafetida and urad dal can be found in Indian food stores and specialty shops.
Marinated Pork
Grilled Potatoes
Parsley Potatoes
Burrata With Snap Peas and Shiitakes
This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the browning. If burrata isn't available, feel free to substitute the freshest mozzarella you can find.
Stir-Fried Beef and Sugar Snap Peas
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Parsleyed or Dilled Potatoes
Springtime Lamb Stew
Horseradish and Beet Tartare
A recipe in which pungent horseradish blends with sweet beets.
Parsleyed Potatoes
Potato Salad With White Wine
Beet Horseradish
