Gluten-Free
3614 recipes found
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.
Big clam soup with Vietnamese spinach
Rau Mong Toi is a Vietnamese spinach, used in this Big Clam Soup recipe. Big clams work better than smaller clams. Such a good soup for the cold winter day!
Chocolate Dipped Coconut Macaroons
This is the Barefoot Contessa's basic macaroon recipe dipped in chocolate. This is my absolute "go-to" cookie recipe for the holiday season and beyond. DEFINITELY a crowd pleaser and SUPER easy! I recommend using Guitard semi-sweet chocolate for dipping.
Foie Gras au Gros Sel
My boyfriend and I are currently spending our second Christmas together at his family’s seaside home on the western coast of France. (I know, I have a really terrible life). We have only been here one day, but already I find myself one luscious recipe richer. While it is perhaps shameful to admit, before last night, I never considered that one could make foie gras at home. But you can! My boyfriend’s mother Isabelle, a veritable treasure trove of all things lovely and French, has generously shared her recipe for the smoothest, most buttery foie gras I have ever tasted. Her advice is to use the very best-quality liver you can get your hands on.
Five-minute Cranberry Schmutz
I threw this together with what I had on hand on Thanksgiving morning this year. Alongside a Thanksgiving (or Christmas) turkey or smeared on sandwiches, this five-minute, four ingredient cranberry schmutz was a little tart, a little sweet, and exactly perfect. I’m putting a little schmutz on a pumpkin muffin for breakfast, too. If there were ever a reason to stop sliding that factory cranberry sludge out of a can, this is it.
Orange Blossom Candied Cranberries
This recipe makes bright, orange blossom candied cranberry gems that look beautiful in a glass bowl, and are so easy for your guests to pop in their mouths.
Nacho florets
This Nacho Cupcakes recipe is made in a muffin tin. The basic ingredients are tortillas, beans & cheese. Any other topping beyond that is entirely up to you.
Boiled icing (aka Italian meringue)
An old standby also known as an Italian meringue, there are many uses for boiled icing including the Cinnamon Balls we make at Passover (use food52 recipe search to find my recipe). - olinsloan
Genius Cauliflower Soup From Paul Bertolli
This cauliflower soup recipe for creamy, incidentally vegan cauliflower soup from Paul Bertolli comes together easily, deliciously, and without cream.
Blackberry Champagne Cocktail
An elegant cocktail with fresh blackberries soaked in brandy, champagne, and lindeman's framboise!
Vanilla Bean Applesauce
A simple applesauce gussied up with vanilla beans. This apple sauce can be canned using a water bath canner, but it never lasts that long in my house! It does make a really great gift and my in-laws request as soon as fall hits. It can easily be doubled, just make sure to use a very large, wide pan.
Marie's Roasted Almonds
For as long as I can remember, my mom has been making the most beautiful pan roasted almonds at Thanksgiving and Christmas. They sit in a beautiful bowl during cocktail hour and before you know it, you've eaten a few too many handfuls. These do take a bit of effort for roasted nuts, but the results are well worth it. I like them served a bit warm.
Chai spice blend
There is no single formula for Chai spice. it varies from brand to brand & home to home. Indian Masala tea comes in many many flavors and every one of them is deliciously unique. From a simple addition of smashed fresh Ginger root & crushed cardamom to complex blends incorporating a dozen spices.. My preferred method of ginger root & cardamom only gets me so far as a cup of chai, so I cobbled up a mix of 5 spices (inspired by Chef Raghavan Iyers newly launched line of spices, turmeric trail).. While its near impossible to decipher the exact proportions of the spices used in the commercial version, I used the list of ingredients on the package to come up with my own. Its been through a rigorous set of testing on regular spiced chai as well as experiments with hot chocolate , a version of chai spiced shortbread, and my thanksgiving apple and pear pie!. The flavor of the blend is pretty intense and all you need is about 1/4 th of a tsp for a strong cup of chai or chocolate. Classic case of a little goes a looong way. Its not worth making larger quantities unless you're planning to make industrial amounts of tea.