Gluten-Free
3611 recipes found
Ras El Hanout Yogurt
Three-ingredient Moroccan Ras El Hanout spiced Yogurt recipe. This comes together in about 5 minutes and tastes delicious on everything! Try it!
Crystallized Flowers
For this crystallized flowers recipe, start with simple petals and leaves before you move on to small flowers. I dip my fingers in egg white for coating.
The Lucien Gaudin--A Vintage Cocktail
A vintage cocktail recipe has been unearthed. The Lucien Gaudin balances out the dry herbal notes of gin and dry vermouth with some Cointreau and Campari.
Canal House's Pimentón Fried Eggs
This recipe is adapted slightly from Canal House Cooking Volume No. 5: The Good Life. These fried eggs with smoked paprika are so simple and divine.
Mashed Cauliflower with Roasted Garlic
Creamy and satisfying without the guilt
Nut Butter & Chocolate Bars
When I think of back to school time I think of all the sweets and pb&j sandwiches I looked forward to in my lunchbox. Now a days peanut butter is banned from most schools due to allergies so I used almond butter to make these delicious no-bake bars. You can substitute with whatever nut butter you like!
Raw Beet and Orange Salad with Roasted Hazelnuts
Tomatillo Salsa
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It’s always great with shrimp and fish, and it’s my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Diane Morgan's Classic Mashed Potatoes
As the result of a conversation with food scientist Shirley Corriher, cookbook author Diane Morgan happened upon a clever, very easy way to make mashed potatoes taste more buttery (without adding any more butter). As she told me, "When making mashed potatoes, it is typical to see a recipe suggesting that the milk and butter be heated together, simmering the milk and at the same time melting the butter. That mixture gets added to the just-mashed, cooked potatoes. Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another. Then, the milk loosens and flavors the potatoes." Adapted slightly from Diane Morgan.
Cottage Cheese Pancakes
These Cottage Cheese Pancakes are the perfect balance of protein & whole grains with 4 simple ingredients & only 95 calories each!
Easy Spinach Pepper Egg Muffins
Whip up a batch of these Easy Spinach & Pepper Egg Muffins over the weekend for a protein packed breakfast you can take with you all week long! They're low calorie, gluten free, Paleo and simply delicious!
The Rosita
This Rosita Margarita recipe gives tequila the Negroni treatment, which results in something interesting, elegant, and a fun alternative to a margarita.
Broccoli Cauliflower Chickpea Bowl
Broccoli Cauliflower Chickpea Bowl with a rich and creamy Tahini Lemon Sauce! This simple roasted vegetable and chickpea bowl is gluten free, Vegan and low calorie. A super EASY and satisfying meal guaranteed to keep you full for hours. Great for lunch, dinner or snacking!
Joe's Special (my version)
When I was in college there was a restaurant that served what became my go to/always order/breakfast/late night dinner. It is a non recipe, that is, the proportions of ingredients are just a guideline. The "original" called for ground beef and chicken eggs and onion, garlic and parmesan. I changed the ingredients but the spirit is still true to the "original".
Orange Carrot Ginger Juice
Boost your immune system with an Orange Carrot Ginger Juice recipe packed with healthy citrus and carrots, tons of flavor and a zing of tartness.
Taco Tuna Quinoa Sliders
Taco Tuna Quinoa Sliders are packed taco flavor and protein to keep you satisfied The perfect grab and go lunch or snack!
Chive, Herb Goat Cheese, and Tomato Frittata
In early spring, all we have growing are chives, but they get a starting role in this dish. The herb goat cheese makes me dream of overflowing herb gardens to come later, and the eggs are from my local farmer who opens up his farm stand in the spring. I love the heartiness of this dish for dinner. (Adapted from Martha Stewart's Cheddar, Scallion and Tomato Frittata).
Pea Ricotta Spread
This is perfect for a spring menu, as an appetizer or something to nibble on. It is really easy to prepare and it tastes delicious. Spread it on lavash, pitta bread or crackers, it is all so good.
Eggplant Fritters - Crispy on the Outside, Buttery on the Inside
Coating the slices in a thin batter prevents creates a creamy inside and crispy outside. This fritter recipe is the Bengali's favorite way to eat eggplant.
Fresh Spinach with Vegetables - Eat your greens and love them too!
Greens are a popular first course in Bengal. Make this slightly smoky, sautéed spinach with creamy aubergine and a sweet vegetable (winter squash or sweet potato) for a unique blend of flavors. Nigella seeds add a nice smoky flavor. They are a common ingredient in Middle-Eastern or North African baked products like flat-bread. Naturally also in Indian cuisine. You should get these black seeds in any middle-eastern or Indian store, or on the internet.
How to Make Ghee at Home, Pure and Simple
I see people buying ghee and I want to ask them why? Why not make it yourself? Because it is really easy! Just use butter. That is what my mother used to do, after she figured out that saving up cream from non-homogenized milk for days to make ghee is just too complicated. Not to mention a bit smelly when the cream starts going sour on you. Just get the kind of butter you like, organic, unsalted, local, supermarket brand, whatever. Boil it gently on the stove-top until it clarifies. Filter. Store in a jar for months. Just make sure not to introduce moisture. Enjoy the aroma and the decadence it introduces to even simple dishes, like lentils, rice, savory porridge or mashed potatoes. Ghee is good for you too. According to Ayurveda, ghee cleanses the blood, is good for colon health and the brain. Just don't combine it with sugar if you want to avoid adding on the pounds.
KOREAN CORN TEA (OKSUSU CHA)
Korean Corn Tea recipe is made with corn kernels that are roasted until almost charred, then boiled in water until it takes on the nutty flavor of the corn.
Tudor(ish) Marchpane Cake
This recipe for marchpane is an early Tudor era version of what we call marzipan. Both are made from ground almonds, sugar, and usually rose water.
Marcella Hazan's White Bean Soup with Garlic and Parsley
How to cook a soulful bean soup in 10 minutes? As Marcella Hazan used to tell her students, "What you leave out is just as important as what you put in." Adapted slightly from The Essentials of Classic Italian Cooking (Knopf, 1992).