Gluten-Free
3616 recipes found
Grilled Pork Chops With Vidalia Onions
Seared Red Cabbage Wedges
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
Braised Red Cabbage
Shredded Red Cabbage and Carrot Salad
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
Chimichurri Salsa
Shaved Butternut Squash With Dates
Shaved slivers of raw butternut squash make for a surprisingly refreshing and crisp salad. Here, it is served with a dressing of tangy buttermilk, sweet dates and crunchy pumpkinseeds. Look for a small, fresh butternut squash, preferably one with a long neck, which makes it easy to shave.
Pork Loin With Mustard Seed Crust
Blood Orange Compote
I came across the idea of making a caramel citrus syrup in Deborah Madison’s “Seasonal Fruit Desserts.” I suggest serving this with biscotti so you can dip the biscotti into the syrup. I like this as a dessert, but it is also great at breakfast (in which case you might want to leave out the Cointreau or Triple Sec).
Blood Oranges With Pomegranate Molasses
Insalata Di Arancio E Limone (Orange And Lemon Salad)
Striped Bass With Potatoes and Olives
From the chef Jonathan Waxman comes this simple, casually elegant dish, ideal for guests but not too fancy for family dinners. Bass fillet (one large piece, or two smaller fillets) is baked atop a bed of thinly sliced Yukon Golds, allowing the juices to soak into the potatoes, permeating them with flavor. A mandoline is useful for slicing the potatoes (watch those fingers!), or the slicing disc on your food processor. If you don't have either of those, a sharp knife will do nicely.
Vietnamese Summer Rolls
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don’t overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Blood Oranges With Red Wine
Bass Steaks With Tomatoes and Black Olives
Spicy Quinoa Salad With Broccoli, Cilantro and Lime
The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.
Chicken With Pumpkin Seeds
Steel-Cut Oatmeal With Fruit
Steel-cut oatmeal is my new favorite hot breakfast. It has more texture than rolled or flaked oats and really sticks to your ribs. But this tasty cereal takes about 25 to 30 minutes to cook — not what you need when you’re trying to get out the door. So I make a batch that will last a few days; it keeps well in the refrigerator, and you can reheat small portions gently atop the stove or in the microwave. You can also freeze this oatmeal in ice cube trays, an idea I got from oncology nutritionist Maria C. Romano. She contributed the recipe from which this one is adapted to the “Eat Healthy, Shop Smart” community farmers’ market program at Montefiore Medical Center in the Bronx.
Bass Fillets Poached With Fennel And Oranges
Bass Steaks With Basil-Pepper Compote
Green Bean and Fava Bean Salad With Walnuts
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.
Bass Fillets Baked With Ginger and Sesame Oil
Summer Squash and Red Rice Salad With Lemon and Dill
During the hot summer months, cook rice in double batches so that you’ll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Asparagus Salad With Hard-Boiled Eggs
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
