Gluten-Free
3629 recipes found
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.
White Rice, Sort of Jiro-Style
I use a rice, either short grain or medium grain, that is processed using the kapika method which is a dry polishing method. It basically uses the grains to polish themselves. It reduces the amount of bran left on the rice, which helps to keep the grain fresh, and calls for no rinsing. This kind of rice is the kind of rice chopsticks are made for. It isn't as sticky as Thai sticky rice but the grains still bind together more than enough so you aren't picking up individual grains with your chopsticks. It has a beautiful taste and texture. I think the enameled cast iron pot works great here. The rice doesn't stick to the bottom and it is good even heat.
Grape Faux Bubble Tea
As fun as bubble tea is to drink, the tapioca pearls equal extra carbs. This version allows you to indulge while keeping your carb count down, and the grapes at the bottom will absorb the flavors of the tea. Buy the smallest black grapes you can find. This can be a vegan version by using a non-dairy milk, such as coconut, almond, or soy.
Roasted Grape Agave Jam
As a young girl I have memories of eating breakfast at my grandmother's house, where we would feast on her usual homemade buttermilk biscuits. Besides slathering her hot, flaky, biscuits in butter, my grandmother taught me to use jam liberally...and I chose grape jam. It was always grape jam. So, I decided to try making my own and I will never go back to the store bought version! Sooooo yummy!
Homemade Fruit Yogurt
I've homemade raspberry, peach, and blueberry yogurt with this recipe, always cooking the fruit down with just a sprinkle of raw sugar to coax out the juices.
Home made spiced Paneer
Tongle tickling variation on the regular Paneer. You won't find this flavor in any store bought brick! I first tasted this Paneer (Fried into a Pakora) at Chef Vikas Khanna's restaurant Junoon. The flavor induced such an AHA moment and Chef Khanna was gracious enough to mention that the Paneer was made from scratch everyday at the restaurant. Not sure what other spices went into the Junoon Paneer, and quite frankly, I did not ask,I preferring to create my own version. Pepper & coriander were definitely in the cheese. Feel free to adjust the amount of spice to your personal preference
Socca Pizza with Goat Cheese
Socca is a chickpea flour flatbread. Only a few ingredients, naturally Gluten free and so delicious!
Long Cooked Romano Beans with Pancetta
I think Romano beans are the perfect bean and are really suited to long slow cooking. What I like about them is the exterior pod retains its tooth but the little interior beans inside are creamy much like a lima beans. It is a two for one deal for me and the best of both worlds. If you want a little heat add red pepper flakes.
“Burn-Your-Fingers” Mussels (to dip in Lemon-Black Pepper Butter)
The first time I ate shellfish prepared this way, they were tiny scallops called Coquilles “Brûle Doigts,” and I was in a fish bistro in Paris named La Cagouille. I’ve been making them at home ever since—sometimes just for myself! On a trip to San Francisco, I found them again, on the menu of an incredible bistro named “LuLu.” Then owner, Reed Hearon, had named them after the same bistro in Paris, and we had a great conversation about how much we both like La Cagouille—and mollusks prepared this way. I think you will, too!
Gazpacho with Aleppo Pepper Roasted Gulf Shrimp
Fresh gulf coast shrimp is tossed in olive oil, salt, and mild aleppo pepper then roasted until just cooked and juicy. Use to garnish a bowl of fresh heirloom tomato gazpacho made with almonds instead of bread and you've got yourself and intensely flavorful, fresh, and healthy meal.
Creamy Roasted Pepper Sauce
This simple & quick Greek-flavor inspired sauce is perfect for sandwiches, burgers, poached eggs---the possibilities are endless!
Cooked Egg With Ibérico Ham
Roasted Potatoes with Rosemary, Truffle Oil, and Parmesan
If there is one way I like potatoes, other than french fry recipes, it would have to be the slow roasted form and topped with rosemary and parmesan.