Gluten-Free
3612 recipes found
Roasted Rice Cakes with Scallion Oil
After a recent trip to China, I've been obsessed with crispy scallions on noodles, and have been inspired by a recipe from Fuchsia Dunlap's Every Grain of Rice. For this recipe, I experimented with using scallion-scented oil to roast fresh cylindrical rice cakes, a la David Chang's instructions in Momofuku. I can highly recommend this combo with kimchi and a fried egg.
Chunky Avocado-Papaya Salsa
This is based on a recipe in Kim Sunée’s wonderful new book, “A Mouthful of Stars” (Andrews McMeel). Her recipe is more of a salad, a fusion of Thai and Mexican flavors. I loved the idea of combining avocado and papaya, two subtle, creamy fruits, with crunchy, bright-tasting Asian pears and spicy chiles. The first time I saw the recipe I wanted to test it right away, but I didn’t have Asian pears. So I used an apple, and loved it. It’s the sweet, crunchy fruit that does the trick, and apples and Asian pears both work. There are onions in the original recipe but I’ve made them optional.
Clementine Simple Syrup
This simple syrup is just that, simple! With only clementines, granulated sugar, and water, you can make this wonderful recipe.
Chickpea Crespelle (Italian Crepes)
This gluten-free take on Crespelle, which are the italian savory version of French crepes, comes from my grandma's notebook. Though they are traditionally stuffed with savory ingredients like cheeses and vegetables, they go really well with anything, and are great enjoyed on their own as well.
Lemoney NY Cheesecake
This recipe is very simple with only 4 ingredients needed. The cheesecake is creamy, lemoney and not sweet.
minted green bean salad
this was my mom's recipe and I'm certain she learned it from her mom. It's a hit with everyone I know and always better if it marinates a few hours in the fridge. Note- I rarely measure these ingredients so you may need to adjust to taste. We like it with more vinegar than most and as it marinates you may need to taste and add more of one or more ingredients. Enjoy!
Black Rice and Lentil Salad on Spinach
Black rice is inky, as black as squid ink, and glistens against a bed of spinach. The pigments provide anthocyanins, flavonoids that are high in antioxidants. I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley. In addition to the familiar green or black lentils, I’ve thrown in uncooked split red lentils, which contribute their own soft salmon color and crunch; they are soaked for a few hours to soften them, and that’s all they need. Prepare the ingredients for the salad while the rice and lentils are cooking. The cooked rice and lentils will keep for 3 or 4 days in the refrigerator.
Strawberry Rhubarb Sauce
Wonderful for Spring, this creamy strawberry rhubarb sauce is the perfect companion for your favorite vanilla ice cream.
Roasted Red Pepper Za'tar Hummus- Adapted from Ottolenghi
I make 2 lb bags of chickpeas and freeze in 2 cup portions in order to keep up with the steady demand for this hummus but it's equivalent to one can of beans in the case I run out. It's like butter, only not, because it's packed with all that amazing fiber, protein, iron and antioxidants. It's also low in sodium, no added oil, low fat, plant strong, vegan, and toddler approved so I get all warm and fuzzy when I find the licked clean bowl in the sink.
Gluten-Free Sponge Cake
This light as a feather sponge cake is made with just three ingredients - potato starch, eggs and sugar. Try the gluten-free recipe for your next dessert.
James Peterson's Baked Fish Fillets with Butter and Sherry
A 5-ingredient, 20-minute recipe for any baked white fish with sherry shine -- bonus: it makes its own buttery, boozy sauce, without deglazing or reducing.
Panisses (Chickpea Fries)
After lots of trial and error, I created this recipe for panisses, chickpea fries, out of chickpea flour, vegetable stock, water, olive oil, parsley, and salt.
Homemade Dulce de Leche
Caution: before you proceed with this recipe, know that dulce de leche is dangerously addictive. It's perfectly sweet and rich—without being too much.
Chickpea Soup with Rosemary
This is really simple, delicious and inexpensive. I believe I originally saw this in a La Cucina Italiana about 10 years ago aptly titled Zuppa di Ceci. I have been unable to locate the original recipe. This is my version adapted to my own tastes and using standard US can sizes.
Ten Minute Spring Rolls
The actual prep time for these delicious spring rolls depends upon your choice of veggies, but when time is of the essence, ten minutes is enough. Cabbage, lettuce, avocado, tofu and sprouts are your speediest options. Carrots, peppers, cukes and herbs take a bit longer, but not much. The rest is a snap; just dip the spring roll wrapper in water for a few seconds as it softens like magic and you’re ready to fill and roll.
Broiled Grapefruit
Incredibly easy recipe with delicious results
Sweet Omelet with Berries
I learned about sweet omelet recipes from a friend of mine who was living in Finland and told me about eating omelets with jam. It's an easy, yummy breakfast.
A Posh Orange
Once you have tried an orange this way, there is no going back. You won't regret it.
Greens, an Egg and No Ham
This is another one of my go-to breakfast recipes that is my absolute favorite. I'm one who simply loves a savory breakfast, so this combination really satisfies my tastebuds. I also love that I can cook it one cast iron skillet and - for days when I'm really rushed - seriously eat it right out of the skillet! On days when I'm hungrier, I'll have a side of homemade granola or perhaps a mandarin / banana, etc. Also, even though you put the dollop of marscapone on the asparagus, once it begins to melt a bit and mix in with all the flavors of the dish, it is DIVINE on the egg as well! Oh and using coconut oil is a must!! The sweetness of it balances out the dish in my opinion.
The perfect poached egg brunch
I love eggs. Most of the time I go to fancy brunches with my girls for poached eggs. Then I finally learned to do it myself. I love this so much!
Nicaraguan Guacamole
When I was 17, I spent a summer living and working in semi-rural Nicaragua. In my down time, I spent a lot of time in people's kitchens, eating and learning. Of all the delicious homey foods I learned to make, this one was the most surprising: a chunky guacamole made with avocado, onion, lime juice, and hard-boiled egg. The flavor is clean and sharp, and the squishy avocado, chewy egg, and crunchy onion give it a wonderful texture. Fresh cilantro is nice, but optional--the guacamole will still taste great without it.
Candied Blood Oranges and Simple Syrup Infusion
Making this candied blood orange recipe is a truly sensory experience, from the aromatic simmering water, sugar, & orange slices to the translucent slices.
One Minute Omelet
When I was little, my favorite breakfast was an egg sandwich from a local bagel shop. They always made the eggs in the microwave and they turned out so fluffy. Years later, I worked to recreate those eggs and think they are even better than the original.
Classic Dulce de Leche
Ok this recipe comes with a warning: this is one of the easiest and cheapest things to make, and makes a LOT. So once you discover the glorious treat that is homemade Dulce de Leche, don’t say I didn’t warn you if you find a large batch in your fridge on a weekly basis!