Gluten-Free
3617 recipes found
Caramelized Almonds
Basic Vegetable Broth
Grilled Turkey Breast With Chive Butter
Rhubarb and Ginger Fool
Oven-Steamed Arctic Char With Piperade
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch’s Best Choices).
Rhubarb And Mango Compote
Gratin of Vegetables
Cold Stuffed Roast Of Veal
Gluten-Free Raisin Pistachio Biscotti
I use a mix of almond flour and either millet flour or cornmeal for these. They are irresistible. If you soak the raisins in amaretto before you make the biscotti there will be a slightly bitter edge to the flavor. As in other whole grain biscotti I use some butter here, which makes for a more delicate cookie, requiring a slightly thicker slice than a wheat flour cookie.
Spiced Lobster-And-Carrot Risotto
Broccoli Risotto
Corn And Green Pepper Salad
Fresh Corn Salad
Risi Bisi
This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto, studded with prosciutto and peas, and brightened with herbs and lemon.
Thai Cucumber And Mint Salsa
This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
Morels
Gluten-Free Chocolate Buckwheat Biscotti
These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn’t dominate but seems rather to show off the chocolate.
Spring Vegetable Stew
This is inspired by a lush Sicilian springtime stew called fritteda that also includes peas and fava beans (and much more olive oil). This one is simpler, but equally sweet and heady because of all the fennel and the spring onions. I like to serve it with bow tie pasta and a little Parmesan as a main dish, or with grains as part of a meal in a bowl. It also makes a delicious side dish with just about anything. The stewed vegetables will keep for about 3 days in the refrigerator, but the dish is best freshly made.
Gluten-Free Flour Blend
Rhubarb Sherbet
Roasted Winter Tomatoes
This recipe is designed to be used with the watery, mealy tomatoes you find at the market in the depths of winter. I like to use cherry tomatoes for this recipe, but anything will do. The method couldn't be easier: cover those sad tomatoes in oil, add ginger, garlic and basil, and pop them in the oven for about 2 hours. With that, your tomatoes are suddenly juicy and flavorful and exciting again. Refrigerate or freeze them for later use; you can serve them with pasta, on toast with whipped feta, on bagels with cream cheese. Or you can make a delicious tomato soup with them, or turn them into a coconut curry sauce that can go over fish, tofu or rice, and is guaranteed to blast your seasonal affective disorder to bits. And save that cooking oil too, which you can store in the fridge for up to 2 weeks. Use it as you would any normal olive oil, except it’s so much more delicious. Taste it and try to avoid guzzling the entire bowl.
Braised Leeks With Parmesan
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.
Grapefruit And Cassis Sherbet