Gluten-Free
3612 recipes found
Bay (or Rosemary) Scented Ricotta Infornata
When I first learned to make ricotta, I went slightly overboard with delight and had ricotta overflowing in my refrigerator. I made gnocchi, ravioli, gelato, Kulka's ricotta lemon bars, cheesecakes and used it in a number of pasta dishes. It seems like I was searching daily for other recipes to incorporate it. One day, in the cheese section of our local health food store, I came across something new to me- ricotta infornata, a slow baked ricotta cheese with a golden brown crust and crumbly center. I purchased a piece and was so delighted by it's simplicity and possible uses that I of course, wanted to try to make it. A web search revealed a few methods so I experimented. A blog by Marisa Wilkins, All Things Sicilian, was an inspiration. My version bakes up creamier than the cheese I purchased, actually a plus in my mind. I love the earthiness that bay imparts but it is also good using fresh rosemary. Serve it as a first course with a salad or as a dessert drizzled with honey and served with figs or grapes. The possibilities are as endless as is the use for any good cheese!
Basil-Lemon Sweet & Savory Meringues
I can't resist a good sweet-savory combination, especially when served in a delicate, bite-size package like this recipe. These meringues are fresh and fun.
Thai Gremolata
I developed this recipe for a Thai-inspired variation of gremolata a couple of weeks ago, when I wanted something to add an herbal, colorful, and flavorful punch to a braised chicken peanut curry. Traditional gremolata is an Italian condiment consisting of minced parsley, garlic, and lemon zest; it’s typically used to add a bright and herbal note to rich, meaty dishes. I thought a similar concept would work well with Thai flavors, so I subbed lime zest for the lemon and minced cilantro for the parsley, kept the garlic, and added shallots and peanuts. The results were delicious and I think this Thai Gremolata will be a go-to around the indieculinary household for not only curries and such, but for grilled meats, too.
Minty Turnip Lactopickles
I ferment hakurei turnips with a little bit of mint at the end to give them an amazing, fresh twist. You can sub any small turnip or even cut up a large one. Just make sure you wash thoroughly and don't peel them! Fermentation is simple pickling. Time and submersion are the keys!
Macedonian Pinjur (Baba ganoush on steroids)
This recipe is based on a popular Macedonian spread/dip called "pinjur" (PEEN-jur). A blend of roasted eggplant, italian sweet peppers, tomatoes and walnuts, this dish get's its kick from pureed raw garlic. If you prefer less bite then use less garlic, but if you're like me 3-4 cloves is just right for this savory spread. The beauty of this recipe is that it's easy to prepare, very nutritious and keeps for quite a while. It is the perfect alternative to hummus, if you are looking for one. Serve and enjoy with friends!
Roasted Garlic Scapes
Every spring I scour the markets until I can find my true love--garlic scapes. I buy them, and make this recipe's roasted garlic scapes for pestos and dips.
Lemon Poppy Seed Homemade Larabars
These chewy fruit and nut bars are bursting with lemon flavor. Not only are they dead easy to make, they're healthy for you too!
Gorgonzola Walnut Spread
This lovely handmade spread redefines the hackneyed “cheese spread” genre. It’s easy to put together and is great for a picnic, tailgate, cocktail party, Saturday afternoon on the patio, road food. You get the picture. Please chop or break up the walnuts by hand so they don’t turn into crumbs.
Vegan Chocolate-Banana “Ice Cream”
An oldie but a goodie: Banana “Ice Cream”. This is always a hit at my cooking classes because people can’t believe this ice-creamy consistency is just bananas.
Beer-Candied Bacon
This beer candied bacon is like homemade bacon-jerky. This recipe is some of the best bacon I’ve ever made. You must try it for yourself.
Crispy Tofu Chips
As someone who likes the idea and taste of bacon but not the texture (or the pork!), I love this accidental - and vegan - discovery: a crispy tofu chips recipe!
Crunchy Cannellini Snacks (Roasted White Beans Snack)
This recipe turns savory cannellini beans baked into a crunchy snack. You won't believe how delicious these roasted white beans are.
Foolproof Coconut Milk Chocolate Mousse
This recipe is all coconut cream, making it easier to whip into a decadent and delicious chocolate mousse. Use quality Dutch process cocoa powder, too.
Spiced Baked Apple Chips
These are incredibly simple to make, but wonderfully healthy and delicious. Thinly sliced apples are tossed with spices and baked for a crunchy sweet treat. These are perfect for an on-the-go snack, or adding to yogurt, granola, salads and more.
Balsamic Roasted Brussels Sprouts
Roasting the Brussels Sprouts brings out the sweetness. The balsamic reduces to make a yummy caramelized glaze.
Ridiculously Easy Frozen Grapes and Yogurt
We keep grapes in the freezer all summer for a simple and refreshing snack or dessert. This time I dressed them up with a little sugar and set them on a sweet and tangy yogurt sauce elegant enough for company!
Blackberry Coconut Sorbet
I got the idea for this recipe from a comment thread on a news website. It's a fabulous summer refresher--light and tart from the blackberries, rich and sweet from the coconut milk. And the deep purple color is stunning.
Nutty Chocolate Dipped Bananas
Who says you can’t have your dessert and eat it too? The ingredients couldn’t be simpler just chocolate, your favorite dip-able fruit and Nutcase Crunch and dessert is served! Did we mention Nutcase Crunch makes it kinda healthy too? Shhh … just focus on the chocolate.
Chocolate Cream
This recipe was inspired by my aunt on a hot day. The ingredients used were all we had in the kitchen at the time, and putting them together made a delicious dish!
Lavender Mint Granita
A floral, herbal and lemony summer treat that brings these gorgeous lavender fields of Provance straight to my apartment. When you are stranded in the city for the entire summer, what else can you do -- if the hill will not come to Mohammed, Mohammed will go to the hill.
Avocado Pesto Stuffed Peppers
I love Jalapeno poppers, & these Avocado Stuffed Peppers are the non-spicy (healthier!) recipe. With only 3 ingredients, super simple to make, and always a hit.
Orange Vanilla Coconut Milk Ice Cream
It gets so hot in Dallas and I crave something cold and creamy, but I'm not supposed to eat dairy or sugar so I came up with this for a treat. It tastes like a Creamsicle and could be frozen in a mold if you would like. I know it's not technically ice cream and gets a little icy, but it can't be beat it for fast, tasty, and unlimited flavor variation potential.
Toasted Hazelnuts
This recipe shows you how to toast and skin hazelnuts in 5 minutes. All you need to do is place one cup of hazelnuts on a dry baking sheet and put in the oven.
Orange cardamom fro-yo
My flatmate's family farm oranges here in Sicily, so we had a glut. What to do? Mix those babies up with yogurt, cardamom and honey and freeze them, of course! Yum.