Gluten-Free
3616 recipes found
Gerard Drive Clambake
Broiled Scaloppine of Pork With Mustard Sauce
Squid and Arugula Salad With Sesame Seeds
Rice Sticks With Walnut and Basil Pesto and Green Beans
Ever since I had a reaction called pine mouth to imported Asian pine nuts, I’ve been wary of using pine nuts unless I know that they’re the Mediterranean variety. And I’m finding it increasingly difficult to find Mediterranean pine nuts, which are larger than the Asian variety (about twice as long). Instead, I use walnuts in this pesto.
Saffroned Mussel And Lobster Chowder
Stir-Fried Noodles With Tofu and Peppers
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
Jacques Pépin's Steamed and Roasted Turkey
Rice Stick Salad With Shredded Vegetables
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here — if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.
Sweet-Potato Stew
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Curried Tomato Soup
Slow-Cooked Roast Beef
Rice Noodles With Zucchini, Tomatoes and Fresh Mint
Zucchini remains in the farmers’ markets into the fall. Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you of summer.
Eggs Poached in Buttery Sorrel Sauce
Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter. Add eggs and cook until just set, then scoop everything up with toast.
Winter Squash With Anchovies, Capers, Olives and Ricotta Salata
Adapted from a recipe in Clifford A. Wright’s book “Mediterranean Vegetables,” this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It’s a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
Chilled Green Borscht
Potato Gratin With Sorrel
Arugula Salad With Artichoke, Ricotta Salata and Pumpkin Seeds
Cold Spinach Soup
Lucky's Clams Provencal
Fig And Pistachio Ice Cream
Prepare the ice-cream base, exclusive of the mint, as it appears in the preceding recipe and chill.
Jacques Pepin's Baked Yams
Spanish Chickpea Salad
Puree of Yams
