Gluten-Free
3616 recipes found
Curry-Glazed Duck Legs
Red Flannel Potato Latkes
Galician-Style Lobster With Pimentón and Olive Oil
Chicken Stew With Dried Limes
Pan-Fried Broccoli Stems
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem’s worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn’t all get absorbed by the broccoli stems.
Roasted Carrots and Scallions With Thyme and Hazelnuts
I bought incredibly sweet, baby red onions — they look like thick red scallions — and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Gluten-Free Apple-Pecan Cornbread Stuffing
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.
Spinach Salad With Ten Acres Lodge Maple-Mustard Dressing
Toasted Rice Cakes
Stuffed Pork Loin With Figs
The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably lovelier than an unadorned roast.
Maple-Glazed Roast Loin Of Pork With Apple Puree
Swiss Potatoes
“I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them,” Nora Ephron wrote in her novel “Heartburn.” To that end, she offered up this recipe for Swiss potatoes, which is, as she noted, essentially a giant potato pancake, the flipping of which can — and should — be done as dramatically as possible. Make sure to dry the grated potatoes completely before frying them. This recipe serves two people, which is fortuitous because, as Ms. Ephron wrote, “Not just any potato will do when it comes to love.”
Brown Rice With Fennel And Asparagus
Frittata With Brown Rice, Peas and Pea Shoots
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Pork Chops With Paprika in Cream Sauce (Côtes de Porc Hongroise)
Vermont Recipes Mushroom-Almond Pate
Steamed And Crisped Duck
Spring Rolls With Beets, Brown Rice, Eggs and Herbs
Uncooked grated beets pair beautifully with spring roll seasonings. The egg “pancakes” contribute protein and an element of comfort to the filling
Crispy Duck Salad With Green Beans and Honeyed Almonds
Classic Pho
Grilled Veal Chops With Morels
Seared Lamb Chops With Anchovies, Capers and Sage
The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain.
Cold Loin Of Veal With Celery-Steamed Leeks
Grilled Vanilla-Ginger Pineapple
Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.