Gluten-Free
3616 recipes found
Roast Lobster With Vanilla Sauce
Creme Fraiche Ice Cream With Two Granitas
Shrimp And Vegetables With Champagne
Wild Mushroom Ragout
Papaya Sorbet
Chickpeas in Star Anise and Date Masala
This recipe, adapted from Meeru Dhalwala of Vij’s Restaurant, in Vancouver, British Columbia, came to The Times in 2010, part of a Sam Sifton piece about vegetarian meals for meat-lovers. The dish, he writes, is a “simple chickpea curry that Dhalwala cooks with star anise and chopped dates, which combine into an autumnal darkness that lingers on the tongue.” Coming together quickly, it’s a great choice for a weeknight meal or a lazy winter weekend.
Spicy Rum Punch
Here is a rum punch to suggest parties near a warm ocean and sand beneath your feet. It’s an old-fashioned concoction, and you’ll need to raid your spice cabinet for this. Pour it over ice and give thanks for the warming comfort of good rum.
Moroccan Lamb
Rack of Lamb With Garlic-Cream Sauce
Warm Scallop Puddings With Spinach and Cold Tomato-Basil Juice
Sweet Potato and Kale Salad With Roquefort
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.
Honey Gremolata
Grapefruit Sorbet
Tomato Concasse
Salmon With Ginger And Lemon Grass Broth
Monterey Bay Abalone, Meunière-Style
Smoked Catfish Salad
Rustic Shrimp Bisque
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
Fresh Apple Salsa
Hamburger Holstein
This is a juicy, tender, chopped steak patty, topped with a fried egg, its bright, golden yolk crisscrossed with anchovies. It may sound excessive, but actually the balance of textures and flavors is perfect: the oiliness of the egg is matched by the sharp saltiness of the anchovies, and both point up the tender savoriness of the rare-cooked meat. You don't even miss the bun.
Panna Cotta With Dulce de Leche
Warm Brussels Sprout Salad With Smoked Feta and Candied Pecans
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts in salty water to remove the bitterness. The candied pecans combined with smoky feta creates a heavenly dish. “Even the little kids eat it,’’ said Ms. Lawrence.
Pepper-and-Sausage Cornbread Dressing
This dressing combines corn bread, turkey broth, three kinds of pepper and a healthy scattering of fiery sausage for a Thanksgiving dish that is crunchy on top, moist within and alive with flavor. The copious use of that turkey broth, or a good chicken broth, is crucial here; also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth. And know that this dish works well for any gluten-avoiders at your table; the related cornbread recipe does not use wheat flour.
