Gluten-Free
3616 recipes found
Sorghum Sweet Potatoes
The chile in this dish balances the sweetness of the potatoes, and the butter makes everything richer and more opulent. The chef Hugh Acheson said, “I left off the little marshmallows because I think we need to evolve…and my dentist friends would get mad at me.” You can garnish sweet potatoes with a variety of things from cooked apples, to more cooked chiles, to hazelnuts or even a dollop of yogurt.
Bass Steaks in Rosemary-Sherry Vinaigrette
Cranberry Beans With Tomatoes and Herbs
Wehani Rice Pudding
Mad Mushroom Stew
Slow-Cooked Albacore and Fresh Shell Bean Salad
A recipe for a salad of slow-cooked albacore and fresh shell beans.
Spicy Pork
Shell Beans and Potato Ragout With Swiss Chard
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Cold Poached Pacific Cod with Spices
If you use a whole fish, you can use the bones to make a fish stock for poaching. But fillets can also be poached in a lighter broth. They are rubbed with a Middle Eastern spice mix.
Bean And Shrimp Salad
Cold Steamed Petrale Sole with Uncooked Tomato Sauce
Puree of Shell Beans and Potato
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Cocktail Jalapeno Mussels
Turmeric Raisin Rice
Arugula and Corn Salad With Roasted Red Peppers and White Beans
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don’t need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I’ve cooked myself. I like to use a white bean, either a cannellini or a navy bean. I’ve always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Gajar Halwa (Glazed Carrot Fudge)
Soused Mackerel With Arabic Spices
Old-Fashioned Clam Chowder
Mediterranean Vegetable Soup
Oven-Roasted Mussels With Fresh Spinach
Mussels don’t have to be steamed. They will pop open in a hot, dry cast iron skillet on a grill or in the oven. In this dish they are first tossed with garlic, olive oil and wine, then roasted along with the marinade in a pan in a hot oven. You may have to do this in batches, depending on the size of your skillet or baking dish. I like to use cast iron or enameled cast iron. This particular recipe is inspired by one in "The Mozza Cookbook," by Nancy Silverton. Served over a generous bed of steamed spinach, this is a beautiful dish. If you have leftovers, remove the mussels from the shells, chop the spinach and toss with pasta.
Seared Sea Scallops With Tomatoes and Onions
Joan Nathan's Haroseth
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts — a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt — varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.
Mackerel With Mediterranean Vegetables