Gluten-Free
3612 recipes found
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.
Wild Grape Sorbet
This sorbet recipe may be made with cultivated wild grapes, but muscadines yield a prettier hue. It's a sorbet made with the juice of the crushed fruit.
Homemade Tahini
For a coarser texture and more flavorful tahini, use unhulled seeds. For something smoother and creamier, go with the hulled sesame. I used a mixture of olive oil and vegetable oil. I found the flavor of the olive oil over-powering in a large quantity, but liked having a little bit to give it complexity. I also used a lot more total oil than most recipes out there call for (1:1 seeds to oil versus 4:1). If you find your paste comes together with less, by all means hold your horses.
Vanilla Bean Coconut Milk Ice Cream
I absolutely love coconut milk...it's creamy and delicious. It's also vegan which makes great for vegan recipes. This ice cream is rich and creamy, with a slight sweetness from the vanilla bean and agave nectar. Oh, it's also vegan and gluten-free so every one can enjoy!
Wilted Spinach with Bottarga
If you don't like or have bottarga just use sesame seeds. They are a perfectly wonderful substitution. I squeeze a lot of the liquid out of the spinach after cooking but I always take care not to over squeeze. If the spinach becomes to dry it gives you the feeling of a sponge sucking all the moisture from you mouth when you eat it.
The Kitchn's One-Ingredient Ice Cream
Making one-ingredient ice cream couldn't be simpler. This recipe comes out like the frozen bananas you ate at the boardwalk as a kid, but even creamier!
Cucumber, Green Bean and Dill salad
This one originally draws from Mark Bittman. It's refreshing in the summertime and goes well with everything. Use equal parts cukes and beans, and cut them into equally sized bites.
Candied Bitter Bacon!
This is the absolute end all best possible perfecto explosion way to season that new cast iron skillet. Picture this salty sweet botanical bacon riding shotgun to your favorite pancakes or French toast ... or in a hamburger. That's right.
Steven Raichlen's Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo)
This lomo al trapo recipe, traditional to Colombia, combines two genius beef tenderloin techniques to great effect: grilling in the coals and salt-crusting.
Green Goddess Salad topped with Almonds
This gorgeous goddess salad was inspired by a beautiful group of green veggies sitting in my fridge. I thought to myself, now how can I make these flavors come together for a sexy and light lunchtime salad? Lightly steamed cancer-fighting greens are placed atop of a bed of spicy arugula greens, sprinkled with colorful antioxidants, along with protein and nutrient-rich almonds.
White Peach and Rosemary Jam
I really enjoy a sweet yet savory jam. Such a treat allows you to escape the cloying nature of many fruit preserves but also provides flexibility in that your jam is no longer relegated to breakfast or PB&J (not that jam should be, but it often is). Anyway, still enjoying my plum-basil jam in such a major way, I decided to savory up my sweet white peaches from last weekend's farmers market. Rosemary, black pepper and Cognac did the trick nicely, and this will be absolutely wonderful with cheese, on a good whole grain bread or baguette, and in many other ways.
Slow Roasted Tomatoes with Filet of Anchovy
It's tomato season, so keep it simple while cooking. No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.
Crispy Roasted Chickpeas
What makes this roasted chickpeas recipe so flavorful is the paprika, cumin, cayenne, coriander, olive oil, and salt mix. Roast the chickpeas until crispy.