Gluten-Free
3616 recipes found
Cabbage, Onion and Millet Kugel
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn’t hesitate to serve this as a main dish.
Minted Cantaloupe Salad With Chamomile Syrup
Zucchini And Rice Casserole
Sweet Millet Kugel With Dried Apricots and Raisins
Millet, a light, fluffy gluten-free grain that is a good source of magnesium, manganese and phosphorus, lends itself beautifully to both sweet and savory kugels. In fact, this kugel turned me into a millet convert
Watermelon Surf and Turf
Celery and Radish Salad With Gorgonzola
Use the delicate hearts, or inner stalks, of celery for this salad. Slice both the celery and radishes very thin; it goes faster than you’d think but you can use a food processor to speed up the process.
Pepper Shrimp
Giuliano Hazan's Cantaloupe Ice Cream
Broccoli, Carrot and Snow Pea Slaw
Sliced Carrots and Snow Peas
Roasted Pepper and Snow Pea Salad
Shrimp With Snow Peas and Tomatoes
Pesto and Pistou
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties. It's also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Purists will only use a mortar and pestle for pesto. I like the results I get using a hand blender inside a straight-sided jar. As long as you make the full batch, this is the best machine to use, as it purées the basil much more efficiently than a food processor.
Mache and Endive Salad With Clementines and Walnuts
Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.
Carrot, Turnip and Snow Pea Melange
Green Goddess Dip
Fresh herbs give this classic dip, adapted from America's Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.
Cornmeal and Oatmeal Polenta With Tomato Sauce and Parmesan
I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It’s a comforting, satisfying meal.
Snow Peas With Sesame Seeds
Purslane Salad With Mushrooms, Walnuts and Olives
One of the things I like best about these greens is that they’re good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.
Braised Stuffed Artichoke A la Barigoule
Polenta With Vegetables And Tomato Sauce
Mediterranean Artichoke and Fresh Fava Stew
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here’s a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.
Polenta With Corn And Cheese
Blueberry Coconut Oatmeal Pudding
I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.