Gluten-Free
3629 recipes found
Shakshouka - Eggs in spicy sauce
So on those days where my energy is playing hide and seek and time seems to be slipping through my fingers, I make this super fast, super easy recipe. Eggs, garlic, canned tomatoes. 20 minutes, done. Add a piece of baguette and your favorite salad, and in less than 30 minutes you have a balanced, delicious dinner no one will complain about. Just let someone else do the dishes…
Seriously Intense Hot Chocolate
Do we really need an excuse to eat chocolate? I don’t. And you don't. Let me share with you a really dark thick and seriously intense hot chocolate recipe.
Rejuvenating Pure Carrot Soup
A perfect example of "less is more". Carrots abound at the greenmarket these days, and I wanted to create a carrot soup. A dear friend, and former chef, gave me a few tips on how to turn humble carrots - still dark with dirt - into a dynamite soup. It's all in minimal ingredients, careful cooking, and a few accessories at the end. Hope you enjoy.
Hervé This' Chocolate Mousse
Hervé This discovered how to make a flawless, creamy Chocolate Mousse out of just chocolate and water. Yes, that's the recipe! No need to go to the store ever!
Spice Up Your Night Chocolate Strawberries
A simple yet delicious way to spice up any meal. A healthy dessert with a little sexy kick!
Ginger, Lemon, and Agave Yogic Tea
This agave tea recipe not only aides in digestion, but it is a refreshing hot tea, which I find to be a rarity. Perfect for any season and warm or cold.
Chocolate-Covered Potato Chips with Coconut, Chile Powder, & Toasted Almonds
This recipe literally came to me in a dream. Cover your potato chips in melted chocolate, dip in shredded coconut, and season with chile powder and cinnamon.
Rosemary and Brown Sugar Roasted Parsnips
I love dishes that offer a sweet and savory flavor combination! And, I love parsnips. While they are wonderful roasted simply with just olive oil and salt, the addition of rosemary and brown sugar takes a basic roast up a notch, to something with a bit more complexity and nuance. These are delicious as a side dish or even just a hearty snack.
Melissa Clark's Really Easy Duck Confit
This is not the confit recipe they teach in cooking school-it's the easy kind you can make any time. All you need are a few duck legs, a skillet, & some spices.
Braised Beets
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Easiest Guacamole
This vegan guacamole is mild and loaded with healthy cholesterol-lowering fats (no mayo here!) You can make as large or as small a batch as you wish.
Vanilla-Stewed Apples + Bananas
This quick fruit recipe is perfect for a chilly morning. The vanilla bean elevates the fruit, while the banana lends some creaminess. It also makes a good afternoon snack, or a light dessert. Delicious on its own, the addition of yogurt, nuts, and coconut does make for a rounder start to the day. It is also really easy to pack this to go.
Frank Dorn's Enchiladas with Chicken
Frank's five children are all great friends of mine. A Southern Californian and a nurseryman, a great cook, and an all around entertaining patriarch, Frank had a way with food that is admirable - simple but good. His daughter, Dot, taught me this recipe, to which I have added chicken and a little extra kick to the enchilada sauce. I was inspired to submit it after a Hotline question summoned a call for enchilada recipes. Frank made me the first enchiladas I ever ate.
Fresh Orange Juice and Nutella Smoothie
One of my new year's resolutions is to get back into Nutella, but I want to disguise it as a healthy ingredient whenever possible. A smoothie with fresh orange juice and non-fat Greek yogurt works well with a touch of the Magic Stuff. The orange juice and Greek yogurt provide a nice, tangy counterpoint to the Divineness formerly known as Nutella. Use any variation of "Nutella" that you have on hand.
Fennel, Orange, & Olive Salad with a Warm fennel dressing
This is one of my favorite winter salads because it's light, fresh, and pretty and very simple to make. It's perfect as a starter to a heavy meal or as a light lunch. My inspiration is a recipe from a restaurant in Nice, France, that was written up by Mark Bittman, for the New York Times several years ago. I've added a bed of sauteed fennel and infused flavors into a warm dressing, based on an olive appetizer that I make often for guests. I use Kalamata olives because they are easy to find and are often already pitted, but you can substitute any kind of oil-cured olives. You can make this ahead of time, but be sure to bring the oranges to room temperature before serving. Also warm the sauteed fennel and dressing.
Orange Sandesh
Sandesh is a very simple dish made from cottage cheese.
Kumquat-Earl Grey Marmalade
Since this recipe has no added pectin, it's a bit softer than store-bought marmalade. I love it spread on think slices of toast or spooned into yogurt or müsli. Make sure to choose kumquats that are quite firm, not squishy.
Creamy Vegan Parsnip Soup
I love blended vegan soup recipes that are rich in flavor. And parsnip--I love them braised with whiskey and butter--and now I love them blended, too!
BLACK PEPPER-VANILLA BEAN-CITRUS VINAIGRETTE
The fragrant long and skinny vanilla bean has the most delicious flavor and is a secret ingredient in many of my favorite recipes. In this dressing the bean gets a starring role. Wonderful with shellfish, seafood and sliced citrus, it is equally fabulous with roasted chicken or pork. It is incredibly fragrant and flavorful. You might be tempted to just try a slug of it!
Nonna Franca's Potatoes
My Nonna Franca made these potatoes for me when I visited Rome with her right after I graduated from H.S. I was young and I'd never had such a good potato ( my American mother wasn't really a cook). I remember I came back to the U.S. and tried to recreate the recipe, at first using the wrong kind of potato. Eventually I learned the right potatoes to use and just how long to fry them for. Yet, still, mine are good, but I've never been able to make them as good as Nonna did. It's funny how an Italian grandmother can simply fry a potato better!
Apple, Carrot, and Parsnip Soup
I know there are dozens of root soup recipes on this site, but the happenstance nature of this soup's creation prompted me to encourage others. I made a roast chicken earlier this week, and after 3 days of leftovers there were still a few roasted carrots left in the roasting pan. I combined these, a few roasted garlic cloves that were hiding in the cavity of the chicken, and a few more carrots and a parsnip from the fridge. A half apple was sitting on the counter, and so that and another whole apple got thrown into the mix. In this photo I added a hodgepodge of inclusions - Dukkah, pepitas, AND some parmesan cheese. But the soup is really good on its own.
Vanilla-Caramel Soda
Acting on a recent craving for something fizzy and sweet, I made my own vanilla caramel syrup recipe to add to seltzer for a soda with customizable sweetness.
A sage and honey walnut milkshake (with vegan option)
Looking for a new flavor this recipe puts an earthy, savory spin into a traditional buttermilk drink. For a vegan option you can sub almond milk with a splash of cider vinegar for the buttermilk, which will get some tanginess.
A winter lassi
Usually I use quite a bit of pineapple sage in a lassi during the summer. But this theme inspired me to try a new version with common sage and walnut. With pineapple sage I use between 1/8 and 1/4 cup, but like the subtle addition of about 1/2 tsp. of common sage to the walnuts.