Gluten-Free
3616 recipes found
Corn and Lobster Pie in a Chili-Polenta Crust
Roasted Sliced Beets With Fresh Cheese and Almonds
Creamy Mascarpone Polenta
Tijoe's Fungi
Poussins or Cornish Hens With Rosemary, Orange And Shallots
Cornish Hen Biryani
Lentils
Pino Luongo's Squab Salmi Style
Shrimp and Roasted Sweet Potato Hash Stuffing
Roasted Cornish Hens With Rosemary and Garlic
Squab With Hazelnut Butter, Roasted Potatoes And Corn Salad
Fredy Giradet's Poussins With Endives And Green Peppercorns
Butternut Squash Puree
Tournedos de la Foret (Filet Mignons With Morels)
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.
Filet Mignon Of Beef With Roganjosh Spices
Ginger-Pumpkin Ice cream
Sauce Rémoulade
Goat Cheese Salad With Pancetta, Garlic and Figs
Beef Tenderloin In Caramelized Sugar
Artichoke, Mushroom and Potato Ragoût
This robust Provençal ragout is more of a cool weather recipe than Tuesday’s ragout with peppers and tomatoes.
Salsa Intravaia (A meat and wild mushroom sauce)
Lentil Stew With Pumpkin or Sweet Potatoes
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.
Tangerine-Vanilla Floats
Here is a refreshing twist on a Creamsicle: a swirl of vanilla ice cream (either store-bought or homemade, your preference) doused in fresh tangerine juice and seltzer. Get an industrious child to help juice the tangerines. Their reward will be sprightly, sweet and satisfying.
Winter Strawberry Gelato
I’m calling this “winter” strawberry gelato only because I’m making it with frozen organic strawberries. You can use sweet, fresh strawberries when they’re in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you’re thinking of using skim milk, substitute water and make sorbet.