Gluten-Free
3612 recipes found
Lychee Mango Jello
This Lychee Gelatin recipe is basically Jello for Adults. It's delicious and refreshing, and only requires four ingredients. Unique in presentation and flavor!
Split Roast Turkey
Zesty Cranberry Sauce in the manner of Georgian Plum Sauce (Tkemali)
Tkemali is a condiment eaten with meat in Georgia & Azerbaijan. My grandmother made hers with cherry plums. I substitute cranberries for the plums in my recipe.
Chocolate Soufflé With Candied Squash
In this intensely rich recipe, you’ll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning a decadent dessert into something stunningly autumnal. The key to a soufflé is in handling your ingredients gently, so keep a close watch on the heat and cooking time. Cover your baked cake with the crème fraîche and your cooled butternut squash that has been simmered in a cinnamon honey syrup, and serve it in thin slivers. It’s the perfect chocolatey finish to a feast.
Golden Beet Salad With Cider Vinegar Dressing
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte’s C.S.A. basket began overflowing with beets. “In California, beets are pretty easy to grow year-round, so I have them all the time,” she said. “I’ve gotten kind of tired of roasting a big pan of vegetables, so I’ve been trying to find a different way to reinvent them.”
Caramelized Onion, Broccoli Rabe and Sweet Potato Hash
This started as a refrigerator clean-out but turned out to be a delicious Sunday brunch. Feel free to substitute the rabe for another green like spinach or kale. This is a recipe that's made for adaptation.
Canal House's Cranberry-Port Gelée
This port gelee recipe is a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). This recipe is great!
Nana's Homemade Applesauce
Once you’ve had a homemade recipe, you will never, ever, ever go back to store bought applesauce. Trust me. I won’t eat any other kind of applesauce anymore.
Orange Vanilla Quince Butter
A good friend from Hawaii recently visited for a weekend. We crammed a lot of good things in, and on the final day did a tour of several local distilleries. Our last stop was Stone Barn Brandyworks. The owners happened to have a huge bin of fresh Comice pears and a smaller bin of fresh quince they were turning into fruit brandies. The owner kindly sliced up a pear for us to eat while we were sampling their booze. Unfortunately most quince varieties are not for raw eating so no quince tasting for us. Even more unfortunately, my friend had never had the opportunity to try quince. I decided I should make some quince butter to send to her. Researching recipes I found an interesting one from Cooking Light. In the recipe the quince is cooked in a dilute sugar syrup. Once it's softened the quince is removed and puréed, and the syrup is cooked down until all of the water has been removed and the sugar hits the soft ball stage. The puréed quince and sugar and mixed back together to form the final butter. I'd never made a fruit butter this way before, but my curiosity was definitely piqued. I decided to give it a go with a few modifications. I thought some citrus and vanilla would enhance the lovely floral flavor of the quince. I replaced part of the water with freshly squeezed orange juice, and added some finely minced zest and vanilla seeds to the finished butter. To enhance the flavor further I cooked the quince with the vanilla pod and a sachet containing some orange peel as well as the quince peelings. The technique worked beautifully, and the resulting butter is fantastic. If you'd like to preserve some quince I urge you to give it a try. (Note: I've not tried the technique with apple butter, but I'm betting it would work, and it is on my fall to-do list.)
Caramel Pudding (Karamellpudding)
Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
Vanilla-Tomato Jam
Years ago I read about a Parisian restaurant whose star dessert was tomatoes, stuffed with citrus peel and spices and braised in vanilla-scented caramel. It sounded a little questionable at the time, but after making a batch of savory tomato jam this summer I decided to give the tomato-vanilla-citrus combination a try. The result is incredible. The vanilla and lemon bring out the sweetness and hidden fruit character of the tomatoes. It's great paired with aged cheeses, used as a glaze for chicken or pork, or just slathered on a slice of good bread.
Fennel Slaw with Vanilla Vinaigrette
Sometimes the beauty of a dish lies in its simplicity. I like such dishes, where the flavors of few key ingredients come together into something more than the sum of their parts. In this refreshing winter salad, the licorice taste of fennel is muted with vinaigrette, and only a hint of it comes through, accented with vanilla, almond and black pepper notes.
Vanilla Bean Crème Brûlée
Millet with Three Cheeses
Delicata Squash Chips
The sugars in the delicata squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven. This chip recipe is a must!
Butternut Squash Pesto Pizzettas
Adapted from Eric Gower’s recipe in The Breakaway Cook.The variations are endless–goat cheese, pistachios, walnuts, sage pesto, feta, and more.
The Colada
Combining the familiar flavors of a piña colada with ground hemp seeds, this shake is full of protein and fiber without being processed or pricey and it's vegan too!
Broccoli Soup
Simple Bolognese
This is not a true Bolognese (which traditionally contains milk), but a simple version that's quite versatile. Use any type of lean ground meat for this recipe.
Bacon With Mixed Nuts
Stewed Beans
Bacon With White Beans
Pressure Cooked Beans
Pressure cooking beans is easy. I cannot tell you the exact timing except that black, pinto, white and kidney beans cook in about 4 to 6 minutes at pressure with a natural pressure release.