Gluten-Free
3629 recipes found
French Potato and Green Bean Salad
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we’ll just call this a potato salad with a southern French accent and let it go at that.
Watermelon Lassi
My boys and I just love, LOVE the fresh summer flavors in this watermelon lassi: watermelon, lime, mint and yogurt. For a lighter drink, you can leave out the yogurt; for a cooler treat, you can freeze this mix in popsicle molds!
Does this still count as lemonade?
It is hot. This entire week I haven't wanted to leave my house because it is too darn hot. I needed something for long hard walk (about 10 minutes and I get to stroll through two gardens) to work. This is what I came up with, it's delicious to drink on my way to work, and once I get there I can pull out my fork and go for the fruit which is pleasantly cold and lemony. I put mine in a mason jar because it looks cute and packs easily, but you could use a water bottle or just a glass instead.
Catalina Crab in Avocado
My Mom gave me this recipe when I was in college and lived in a dorm. No kitchen or utensils available gave me few options for meals. Somehow, 30 years later, this exotic little meal has transferred itself into a quick, light lunch on hot days or an appetizer for a grilled meal.
Avocado & Tomato Salad
A simple Italian style salad
Fresh Picked Cherries with Limoncello
Fresh picked cherries macerated in homemade limoncello, it doesn't get much better than that! A perfect combination of sweet & tart and to top it off with a spoonful of whipped cream!
Avocado, Strawberry, and Mango Salad
This is not your average fruit salad recipe. This avocado, strawberry, and mango salad is fresh, sweet, creamy, tangy, and quick to make. And it's oh-so easy!
Chocolate-Coconut (Choconut!) Mousse
I created this vegan delight while making David Lebovitz's Chocolate-Coconut Sherbet (from Ready for Dessert). When removing the chilled sherbet batter from the fridge, I noticed it had slightly solidified and the texture was quite silky. I figured the addition of coconut oil would help solidify it even more, and using only coconut cream would be the key to perfect silkiness. My guesses were correct, and voila, Choconut Mousse!
David Lebovitz's Chocolate Sorbet
Despite having no dairy or eggs, this chocolate sorbet recipe is impossibly creamy. It also remains perfectly scoopable without going icy in the slightest.
Cauliflower in curry yogurt sauce
Oven roasted Cauliflower with Yogurt Curry has been a staple in my kitchen. Wanting the dish without using the oven was the motivation for this recipe.
Rhubarb Iced Tea
I decided it might be nice to mix tradition with innovation. So I added in some rhubarb to my grandmother's iced tea and came up with this summer recipe.
Patacones and Chifles (plantains cut fat and thin)
Patacones and Chifles are plantains cut fat and thin and fried in oil. I was shown how to make this chifles recipe by the lady who helped in our house.
Pappas Relenas (R.F.U.G.) chubby spud
Recipe was researched and developed in accordance to Chubby Spud business model. A mobile kichen streetfood in infancy. Flavors profile is almost infinite eg: bacon&cheddar, chorizo&ancho cream, roasted veggie..etc.
Bacon Tomato Chawan Mushi
We eat a lot of chawan mushi in this house. There is nothing like the silky custard with slightly sweet and smokey broth topped with delicacies like crab, lobster or just a really good roasted shiitake sliced paper thin. I recently tried David Chang's bacon dashi which substitutes bacon for the bonito flakes and could not shake the idea of taking it a step further. In order to replace the seaweed I needed some other umami booster and pondered the tomato. I wanted the custard to stay a lovely pale yellow and settled on making a bacon-infused tomato water in place of the broth. This will obviously be a better dish to make at the end of summer when tomatoes are abundant, but I couldn't shake the idea and gave it a go. The garnish, I think, is crucial, but could be a variety of options on hand.
Beautiful mushrooms
During a recent trip to the farmer's market, I came across a man selling nothing but shitake mushrooms. These bags full of fresh fungi looked wonderful, but I was slightly put off by the price. The man started to sell me by talking about how I could prepare them so simply and beautifully that they would taste like bacon. Prepared the way he suggested, they do not taste like bacon, but they taste like the most wonderful mushrooms in the world. I can imagine making these at a dinner party for some fancy hors d'oevres, but right now I just love taking them out of the oven and eating them straight from my cast iron skillet.
Green Beans + Chestnuts Sauteed in Duck Fat
Every year we celebrate my friend Jayme's birthday with French bistro themed meal. Two years ago I attempted duck confit. Two auditions later I had a lot of duck fat and no main course. I punted and planned to make rack of lamb and daupinoise gratin. But what to serve as a vegetable? I got really hung up on this. Artichokes, too messy. Asparagus, uninspired. Brussels sprouts, last years news. Spinach, wrong texture. Broccoli, yawn. Zucchini, bigger yawn. I wanted green beans but not just regular old green beans or even green beans almandine. Wait, green beans almandine, then it popped into my head ‘What about green beans with chestnuts?’ Then it grew ‘What about green beans with chestnuts sauteed in the leftover duck fat?’ It has been a regular visitor to our table ever since. And as one guest said at the end of the birthday dinner 'Morgan, I'm convinced everything should be sauteed in duck fat.'
BLT Wrapped Bites with Feta Cheese
I love cherry tomatoes and especially love the varieties available. With a box of cherry heirlooms, this preparation came to mind. The trick was to come up with a bite that would be easy to prepare and not wind up on everyone's laps or my floor. Serving the bites enveloped in romaine lettuce leaves makes it easy for eaters to wrap up the filling, and enjoy the feeling of a BLT. I prefer using feta cheese to blue cheese or chevre - blue cheese will be sharper in flavor; chevre milder.
Homemade Yogurt
A recipe for homemade yogurt in a yogurt maker.
Scottish Oatmeal Breakfast with Teff Grain and Flax Seeds
This is a breakfast I created to use Scottish oats, which are whole oat groats that have been flattened in a slow grinding process, producing something like rolled oats, but retaining all the nutritional value of the whole grain. They take longer to cook than rolled oats but would get too mushy if cooked overnight in a slow cooker like steel cut oats. To make these work for a quick weekday breakfast, I was inspired by a recipe from Heidi Swanson of toasting rolled cereal the evening before. I found that toasting these in some butter and then soaking them in boiling water made them easy to finish off the next morning. Then I experimented with other grains and liked including some nutty teff grain for body and flax seeds for texture. I've also made this with a mixture of rolled and steel cut oats, and I've swapped in chia seeds for the teff grain, all with good results. This hot cereal is delicious with lots of different toppings. I suggest dried apricots, hazelnuts and a drizzle of maple syrup. Will including the nutritional powerhouse of teff grain and superfood of flax seeds in your daily breakfast bring you health and superhuman powers? Maybe not. But taking the extra few minutes in the evening to start a warm bowl of oatmeal for the following morning, and infusing your house with the fragrance of buttery, toasted grains in the process, will make you feel cared for, which apparently accounts for a great deal of the healing power of placebos. A good breakfast when you'd like a little extra insurance for getting through a demanding day.
Browned Butter Baby Turnips
Baby Turnips don't require any peeling because their skins are tender, so for this recipe you just need to trip their tops and tails, and let them saute.
Turnip Green Gomae
I love the Japanese appetizer recipe of Turnip Greens, with its nutty, sweet, and salty sauce coating just-blanched greens. You can make it with any greens.
Spun Honey
Spun honey is more of an experiment than a recipe, but I'm happy with the results so wanted to share. Some of the honey crystallizes with need to re-liquify it.
Barbara Kafka's Simplest Roast Chicken
Barbara Kafka's basic formula for roasting chickens in the high-heat method is about ten minutes to the pound for a chicken at room temperature, untrussed. Feel free to adapt this recipe up or down for larger or smaller birds using this rule (up to 7 pounds). Kafka urges us to have fun: "This is not astrophysics." Try stuffing instead with herbs, shallots, a quartered small onion, celery leaves, or juice or blood orange wedges. Recipe adapted from Adapted from Roasting: A Simple Art (William Morrow, 1995)
Bacon Wrapped Roasted Radishes
Heating radishes gives them new life. They soften. They mellow. They become buttery. Try this Bacon Wrapped Radishes recipe, it will blow your mind!