Gluten-Free
3629 recipes found
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.
Iced Mint and Citrus Tea
This recipe is inspired by a tea I get every Saturday at my local Greenmarket -- as my mother would say, I "diagnosed" and then "reproduced!"
White Bean, Summer Squash and Tomato Ragout
Serve this hearty ragout on its own or with pasta or whole grains.
Blueberry Basil Infused Vodka
Made with simmered blueberries and leafy basil, this recipe's complex vodka infusion captures the essence of summer. Fresh, light and wonderfully fragrant.
Roasted Tomato Basil Polenta
Dress up your polenta quickly with our Roasted Tomato Basil soup! Easy and delicious for lunch or dinner.
Oven Braised Buttermilk Chicken with Za'atar
In addition to looking cool Frenching the chicken legs releases the tendons that are sometimes stringy and tough. This allows the legs to become tender and succulent.
Rutabaga "Cacio e Pepe"
I was pleasantly surprised the first time I made thinly sliced rutabaga cooked with nothing but toasty black pepper and butter. The flavors were earthy, sweet and complex and I ate a whole platter. We make noodles out of all sorts of vegetables (zucchini, carrot) and I wanted to try the same with the rutabaga. Thinking of that peppery goodness, I decided to try to make a version of the Italian cacio e pepe dish which is basically fresh pasta tossed with pasta water, cheese and pepper. I knew the rutabaga would not hold up to the vigorous stirring or have the starch required for the creamy sauce, but figured the flavors would be excellent and this dish did not disappoint. I served it with grilled pork chops with a peach gastrique and bitter green salad. Earthy, summery goodness.
Cafe Amande
A cocktail inspired by my morning cup of coffee. Infusing almond milk and coffee liqueur this cocktail packs the punch you need. I can’t stand to be wasteful and the end of the coffee pot in the morning or the last of the vanilla almond milk is no exception. I like to save the last little drops of yumminess and freeze them into ice cubes for this cocktail. Cheers!
Cantaloupe with honey, mint & lime
The combination of honey, mint and lime is the best way I know to brighten up an early- or late-season melon. Use a mild honey such as orange blossom.
Beets with Pistachios and Mint
Beets with Pistachios and Mint is my attempt to recreate the dish that impressed me at a friend's wedding. It is incredibly simple: roasted beets marinated in mild vinegar served atop a small pool of creme fraiche and topped with roasted pistachios. The beet juice mixes every so slightly with the creme fraiche, so that when you scoop up a serving the colors mix into a beautiful swirly pink. The pistachios add a pleasant crunch and the mint perfumes the dish. It is a perfect simple side dish for summer.
Elderflower Julep
The jumping off point for this is a classic mint julep. I've added grapefruit juice for its balanced sweet-tart-bitterness, and St. Germain elderflower liqueur, because frankly, I'm enamored with it. The resulting concoction is fresh and boozy, and perfect for a hot summer evening.
Coffee-Coco Mint Frappe
The addition of blueberries in this frappe may seem odd but it lends a delicate fruity flavor without overpowering the main ingredients. It works well and it’s divine!
