Gluten-Free
3618 recipes found
Rabbit Fricassee With Tomatoes and White Wine
Roasted Rabbit With Fennel
Corn On The Cob With Cumin Butter
Greek Stuffed Grape Leaves
Tuna Ceviche or Tartare With Avocado
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Fresh Corn Tamales with Chanterelles
Tuna with Tomatoes
Avocado And Smoked Fowl Salad
Fresh Corn and Tomatoes With Curry
Curried Corn With Red Pepper
Basic Corn on the Cob
Scallops With Cream and Basil
Pimentón Potted Shrimp
Beet and Chickpea Salad With Anchovy Dressing
This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
Sea Scallops With Sunchokes and Truffles
Chicken With White Wine, Onions and Herbs
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa
I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.
Roasted Squash and Red Onion Gratin With Quinoa
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Grilled Polenta
Grilled polenta makes a great side dish if you’re grilling meat or fish; it’s also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they’re thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.
Green Bean Salad With Chickpeas and Mushrooms
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Onion and Zucchini Frittata to Go
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means “harvester’s omelet.” Workers would carry these types of omelets to the fields and eat them as a midmorning meal. I think they’re suitable for just about any meal.
Rice Pilaf With Pistachios and Almonds
This dish is inspired by a number of Persian rice pilafs, but it’s simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Pea Dip With Parmesan
With dips there is always something new, because if you substitute “thick purée” for “dip,” the options are limitless.
