Gluten-Free
3608 recipes found
Italian Dressing
Ever-popular Italian dressing has endless commercial versions available, but you probably have everything you need to make it at home in your pantry. Here, earthy herbs, tangy vinegar and sweet honey are blended with the Italian culinary staples of garlic and olive oil, creating a perfectly balanced dressing that is ready to drizzle over a classic “pizza shop” salad of crisp romaine, sliced tomatoes and cucumbers, olives and cubes of provolone, or soak into chunks of almost-stale bread, ripe tomatoes and sliced onions for a perfect panzanella salad. Of course, it can enhance much more than just salad. Use it as a marinade for chicken, drizzle it over roasted vegetables or toss it with pasta salad. Feel free to make your own Italian seasoning mix (see Tip) instead of buying it, and you can easily swap out the red wine vinegar for white wine or balsamic varieties.
Jalapeño Grilled Chicken Breasts
These might be the juiciest chicken breasts you’ll ever cook. The fresh, peppery, neon-green brine — imbued with fresh onion, jalapeños, garlic and sake — results in irresistibly succulent meat with the clearest, most straightforward pepper taste. Bolstered by the barbecue’s fire taste, this grilled chicken is great alongside freshly steamed jasmine rice and your favorite hot sauce. If you don’t have an outdoor grill, an indoor grill pan works well; just be sure to ventilate your space well by turning on the hood vent and leaving a nearby window or door open. If you’re cooking this on an indoor grill pan, feel free to cover any empty spaces with thickly sliced onion and extra jalapeños: This prevents the pan from scorching and also gives you a free vegetable side dish.
Atole de Grano (Savory Corn Porridge With Chicken)
Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy. This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring. Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth. A final flourish of lime, chicharrones and hot sauce adds brightness and crunch. Quick to come together and endlessly adaptable, this dish is a warm embrace in a bowl.
Sotol Pepino
This refreshing drink doubles down on the earthy herbal complexity of sotol, a traditional spirit from Northern Mexico. When making this cocktail, be sure to muddle the cucumber and mint well. This ensures the final drink is infused with plenty of their bright, vegetal and herbal flavors — as well as a pretty green hue. A pour of blanc vermouth adds a touch of floral sweetness.
Sotol Cítrico
The bright, citrus-forward combination of sotol, grapefruit, lime and orange bitters adds a sweetly acidic punch that balances the herbal, earthy undertones of sotol, a traditional spirit from Northern Mexico. A few dashes of orange bitters underscore those citrus notes even further (and should you have another citrus-based bitter on hand, such as grapefruit or lemon, feel free to swap it in). Serve it up in a chilled glass just as written, or add a salt or Tajín rim for a welcome layer of texture and spice (see Tip).
Tanghulu (Candied Fresh Fruit Skewers)
This popular Chinese street food snack turns fresh fruit into a glossy, colorful candied treat. Tanghulu was originally made with hawthorn berries, a fruit popular in traditional Chinese cuisine and medicine. These days, more widely available fruit like strawberries, grapes and tangerines are the stars, skewered and coated in a syrup mixture that sets into a crackly shell. Be sure to dry the cleaned fruit well to help the syrup adhere. A candy thermometer is crucial for this recipe, as the sugar mixture must reach 300 degrees in order to form the hard candy shell (otherwise the coating will turn chewy and sticky). To clean the pot of any remaining caramelized sugar, add some water to the pot, bring it to a simmer and stir until the hardened sugar melts.
Mujadara (Lentils and Rice With Fried Onions)
Comforting, nourishing and budget-friendly, mujadara (which has a variety of spellings) is a humble lentil and rice dish beloved across Levantine cuisines. This version uses rice, but it can also be prepared with bulgur. Either way, deeply browned onions are the star and foundation of the dish, so make sure to cook them until they are a rich golden brown. Be sure to save the cooking water from the lentils, as it provides a flavorful broth to cook the rice. This version of mujadara is spiced with cumin, but feel free to add other spices, such as coriander. The crunchy fried-onion topping is optional, but highly recommended for a joyful party of flavors and textures. Serve mujadara with a side of plain yogurt and a simple green salad, cucumber and tomato salad, fattoush salad or fresh herbs like mint.
Herbed Cucumber-Yogurt Salad
A cucumber salad dressed with tart yogurt and lots of chopped dill and mint makes a cooling, pleasantly refreshing saucy accompaniment to grilled meat. This is a handy brightly flavored salad to make all summer long, and so simple.
Oven Chicken Kebabs
Made with ground chicken (or lamb), these Turkish-inspired kebabs are highly spiced with red pepper, paprika, cumin, sumac and onion. They may also be grilled or broiled. Serve with lavash flatbread or pita and some refreshing vegetable salads.
Tomato-Feta Salad
Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.
Roasted Cauliflower Caesar
For this more robust take on Caesar salad, you start by cutting thick slabs of cauliflower before breaking them into smaller pieces and roasting, which ensures maximum caramelized edges while using every part of the vegetable. The florets, stems and even the leafy bits roast together with capers, creating a mix of textures in the dish. The crispy capers and golden cauliflower harbor a punchy, Caesar-inspired dressing made with Parmesan, mayonnaise, anchovies, garlic and Dijon. This dish is delicious warm, but also can work as a cold salad the next day.
Asparagus Gomaae With Chilled Tofu
The classic Japanese side dish gomaae typically features blanched spinach coated in a sesame dressing, but here, the nutty sauce pairs beautifully with earthy asparagus. The asparagus is seared just briefly to unlock its buttery sweetness and juiciness; make sure the pan is hot when the asparagus makes contact to ensure the outside chars, even with a short cook time. The asparagus goma-ae is served atop chilled tofu, which serves as a creamy, refreshing backdrop for the bold umami of the sesame sauce. Eat this as a light meal, or partner it with rice or noodles.
Spiced, Dry-Brined Mushrooms
Dry brining is a technique typically used to tenderize and flavor meat by harnessing two simple but powerful culinary tools: salt and time. This vegan recipe applies the process to mushrooms, along with a fragrant spice blend and olive oil to aid in flavor, color and texture. Just thirty passive minutes can produce a meaningful metamorphosis for these mushrooms, releasing excess moisture and allowing the mushrooms to brown deeply. Once pulled from the oven, the mushrooms can be stuffed into a roti with pickled onions and cucumbers, served on a mezze platter next to muhammara and hummus, or enjoyed however you please! Oyster mushrooms are a fantastic choice, but maitake, baby bella, portobello or a blend of each will work well, too.
Pan-Seared Chicken With Peas and Prosciutto
These chicken cutlets develop a beautiful golden crust without the effort of breading by cooking them primarily on one side. Starting with cutlets pounded to an even thickness ensures moist, perfectly cooked chicken in record time. Smothered in a bountiful pan sauce of sweet peas, salty prosciutto and tender silky lettuce, this quick one-pan chicken dinner makes for a relaxed and satisfying weeknight meal.
Charred Asparagus Lettuce Cups
This nearly effortless salad is full of flavor and makes for a striking table centerpiece. A creamy, tangy yogurt and sour cream dressing is studded with fragrant basil, chives and dried mint, then spooned into crisp, fresh lettuce cups. Parmesan brings a rich umami depth to the dressing, while a scattering of Urfa chile flakes add a smoky finish. Equally stunning as a snackable appetizer, handy enough to be scooped up without a plate, or a light, elegant starter to be consumed with a fork and knife, this dish is ideal for entertaining, as it’s quick to assemble and guaranteed to impress.
Crispy Halloumi With Tomatoes and White Beans
This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.
Lemon-Honey Nian Gao (Mochi Cake)
Jessica Wang, who runs Gu’s Grocery, a Chinese Taiwanese online store, in Los Angeles, always sells a variation of her mother’s mochi cake at her pop-ups. Subtly sweet, this honey-lemon variation gets a double jolt of moisture from a blend of honey and macerated lemon that gets stirred into the batter and then drizzled on top after baking. Mochiko (sweet rice flour) multitasks here, bolstering the hints of the cake’s sweetness and imparting this gluten-free treat with a unique textural crumb that’s both bouncy and light. Though this dessert is well-suited for a crowd, it also makes for a lovely snacking cake as it keeps well too, since the soaking liquid softens the cake over the first day and into the second.
Baked Red Bean Nian Gao (Mochi Cake)
There’s a decadence to red bean nian gao that might lead you to assume there’s labor behind the richness. Instead, this butter mochi cake couldn’t be simpler. This recipe is as easy as it is riffable, and the snack invites different nuts and seeds as additions or substitutions for toppings. Mochiko (sweet rice flour) results in a lovely, paradoxical cake crumb that’s both chewy and springy. Jessica Wang, who runs Gu Grocery, a Chinese Taiwanese online store, in Los Angeles, has collaborated with her mother, Peggy Wang, teaching cooking classes and baking pastries at pop-ups where they sell lemon-honey nian gao and other variations of her mother’s baked nian gao (red bean butter mochi cake). For added caramelization and even more textural contrast, Ms. Wang recommends briefly broiling the top or lightly searing any leftover pieces in a cast-iron skillet.
French Lentil Salad
Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.
Sheet-Pan Malai Chicken and Potatoes
Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.
Pure Jalapeño Salsa
This fiery, minimalist salsa proves that even humble kitchen staples — like garlic powder and fresh jalapeños — can surprise you. Simmered until tender, then mashed by hand or blended to a coarse purée, the chiles become the perfect backdrop for garlic powder, which deepens as it sits, taking on a warm, almost toasty edge you’d never get from raw garlic. A short fermentation (if you let it) softens the salsa’s heat and introduces a subtle, tangy complexity (see Tip). It’s a salsa that evolves — bold on Day 1, balanced by Day 3 — making it perfect to spoon over pizza, tacos or anywhere you’d reach for a pickled chile.
Aguacate Ahumado (Spicy Avocado Salsa)
Many salsas are fresh, raw and bright. But this pico de gallo turns a corner. A smoky corner. Finely chopped chipotles in adobo end up glazing the soft pieces of avocado, and it tastes deep and charred, even though it takes all of five minutes to make. It shouldn’t taste this good. But it does. Serve on sandwiches or tostadas, or with a bowl of plantain chips.
Slow Cooker Tajín Chicken and Peppers
This easy braise is generously spiked with Tajín, the chile-lime salt that is often sprinkled on fresh fruit but can also be used as a punchy, one-stop seasoning for grilled chicken and salads. You can eat the stew in bowls, with tortilla chips on the side, or on top of rice, or use a slotted spoon to tuck it into tortillas for tacos, burritos or enchiladas. Mild or hot cans of roasted, chopped green chiles are usually stocked near the canned chipotles and pickled jalapeños, and are a versatile pantry item to have on hand.
Mini Kabob’s Chicken Lule Cutlets
Juicy, buttery and well-seasoned, the ground-chicken lule cutlets that the Armenian American chef Armen Martirosyan serves at Mini Kabob in Glendale, California are comforting, savory and incredibly versatile. After culinary school, Mr. Martirosyan learned to make chicken lule from his father at his family’s 290-square-foot restaurant. The chicken mixture is simple, with just five ingredients; fragrant white pepper adds an earthy, grassy flavor and the generous amount of onion helps the patties stay moist and light. Sometimes Mr. Martirosyan grills the lule kebab on wide metal skewers, but here they’re hand-formed into patties and seared in butter until golden brown and tender. Serve them with roasted tomatoes, hummus, rice or parsley and sumac-marinated onions.