Gluten-Free
3616 recipes found
Puerto Rican Rice and Chicken
Roast Lamb With Pomegranate Glaze
Green Tomato Salsa
This addictive condiment is a strong complement to grilled chicken, beef, pork or veal. It also makes a good dip for chips or crudite.
Baked Beans With Pomegranate Molasses, Walnuts and Chard
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Smoked Chicken Salad
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Easter Lamb From Sicily
Marinated Lamb Chops With Fennel And Black Olives
Rice and Spinach
White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
Indian-Style Pilaf
Curried Lamb
Stuffed Miniature Eggplants
Spinach and Millet Timbale With Tomato Sauce
A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don’t brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).
Habichuelas Rojas (Red Beans, Dominican Style)
Mottled Beans With Collard Greens
Summer Millet Risotto
Saffron Risotto With Scallops
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Polenta with Fresh Corn And Sage
Cauliflower, Brussels Sprouts and Red Beans With Lemon and Mustard
When you have lots of leftover vegetables in your fridge, a simple and delicious vegetarian skillet supper might be just the thing. Two things to remember: 1) A wok should not be limited to Asian stir-fries. 2) The cooking water drained off from cooked barley or brown rice can be added to cooked vegetables the way pasta cooking water is sometimes used to moisten and add texture to an accompaniment. The starch in the nutrient-dense water enriches the vegetables like a sauce. Just add more water than the usual proportion that you’d use – say a quart for a cup of brown rice or barley, and drain the grains through a strainer set over a bowl when they’re tender. You can cook this beautiful, lemony skillet dinner in a well-seasoned wok or a heavy nonstick pan. You’ll get the best seared flavor in a wok. Serve with quinoa.
Polenta Pizza With Mushrooms
Creole Rice With Tomatoes and Herbs
Parmesan-Polenta Souffle
Caramel Indian Pudding