Gluten-Free
3618 recipes found
Miso Spice
Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Garden Vegetable Gratin
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Quinoa and Squash Gratin
I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.
Lentil and Carrot Salad With Middle Eastern Spices
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Roasted Root Vegetables With Polenta
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.
Chicken Stew With Sweet Potatoes, Almonds and Apricots
Loosely based on an Algerian recipe from “Real Stew” by Clifford A. Wright, this sweetly spiced dish, with beta-carotene-rich apricots and sweet potatoes, is also evocative of recipes from the Middle East and Iran.
Corn Pudding With Roasted Garlic and Sage
This comforting pudding has a rich, creamy texture, but the only “cream” comes from the juice of the corn kernels, which are puréed in a blender with a small amount of milk. Toasted garlic has a rich, earthy flavor.
Baked Halibut With Tomato Caper Sauce
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Tacos with Roasted Potatoes, Squash and Peppers (Rajas)
You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.
Toasted Corn Salsa
Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from “America’s Test Kitchen Healthy Family Cookbook.” Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.
Lamb in Frascati Wine (Abbacchio alla Cacciatora)
Reveling Red Cabbage, Apple and Walnut Salad
This sherry-infused salad could start, accompany or even punctuate a meal, or become a refreshing private lunch.
Tomato and Avocado Salsa
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Roasted Eggplant and Red Pepper Gratin
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Cucumber and Radish Salad With Yogurt and Cumin
This is based on a recipe from Mark Peel’s “New Classic Family Dinners.” Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don’t cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.
Turkey and Rice Casserole With Yogurt Topping
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In the days after Thanksgiving, I’m likely to have all of these ingredients on hand -- except for pita, so here I’ve made it without.
Chard and Sweet Corn Tacos
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.
Jalapeño Spoonbread
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta — a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet
Basic Braised Turkey
Vegetable Torta
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There’s also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.
Tuna Steaks With Fennel
Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you’ll find tuna cooked with this anise-flavored vegetable.
Creamy Polenta With Parmesan and Sausage
Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it’s hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Polenta With Zucchini and Tomatoes
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-‘round in the supermarket, so you can make this dish through next winter.
Wild Arugula, Celery and Apple Salad With Anchovy Dressing
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan’s wonderful new cookbook, “Bitter.” I have reduced the anchovies significantly, not because I don’t adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.