Gluten-Free
3617 recipes found
Black-Bean-And-Mango-Pineapple Salsa
Shrimp And Potato Curry Roti Filling
The roti, the delectable, fat, folded-up curry sandwich that is Indian Trinidad's main contribution to world cuisine, is a thoroughly creole invention that has no equivalent in India. (The word roti, in India, describes a kind of griddle bread.) Trinidad's roti begins with an enormous, almost pizza-sized flat bread that's often layered with a thin coating of powdery ground yellow peas. In Trinidad's top roti shops along El Socorro and the Eastern Main Road, the bread is slapped on the griddle when you order; you can watch it hiss and bubble as you wait. Then it's tucked like a blanket around a meat, fish or vegetable curry, wrapped in wax paper and foil, and the hot square package placed in a paper bag with a stack of napkins.
Braised Lamb Shanks
Cherry Tomatoes With Cream and Caviar
Sautéed Chicken With Roasted Grapes
Banana Yogurt Ice Cream
Potato, Asparagus And Mussel Salad
Kohlrabi and Celery Root Purée
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.
Molly O'Neill's Vegetable Broth
Tom Colicchio's Crab-Meat-And-Celery-Root Napoleon
Dukkah-Dusted Sand Dabs
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Celery Root, Potato and Apple Purée
Classic celery root and potato purées combine two parts potatoes with one part celery root. I’ve reversed the proportion here for a lighter purée that also incorporates apple — the “secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Wolfgang Puck's Salmon With Celery-Root Puree
Lamb Chops With Sweet Pea and Spinach Sauce
For the chef Michel Richard, using less butter and cream requires making deft use of sauces. For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
Game Chips
Millet Polenta With Tomato Sauce, Eggplant and Chickpeas
Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.
Nearly Naked Fluke With Grapefruit
Smokey Roasted Eggplants, Peppers and Goat Cheese
Roast Breast of Turkey
Greek Baked Vegetables (Briam)
A Greek version of ratatouille.
Roast Turkey Breast With Ribs
Fluke Crudo With Lime, Sea Salt and Olive Oil
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.
Roasted Eggplant and Chickpeas With Tomato Sauce
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
