Gluten-Free
3608 recipes found
Chicken and Chickpea Tray Bake
This easy chicken sheet-pan supper brings bold, warming flavors with minimal fuss. Tossed with ras el hanout, the chicken roasts alongside potatoes, sweet peppers and chickpeas, creating a richly flavored dish that practically makes its own sauce. The sheet pan may look crowded, but everything melts beautifully together as it cooks. The peppers, potatoes and chickpeas simmer gently in the oil, while the chicken sits halfway in, its skin staying crispy as the juices mingle below. Any chickpeas peeking out get delightfully crisp, while the rest confit in the oil, becoming soft and smooth. A finishing drizzle of sherry vinegar adds a bright, tangy kick, balancing the warm spices and bringing out the dish’s deep roasted flavours. Best of all, the prep is simple, and the oven does the rest, making this perfect for a cozy midweek dinner that still feels special.
Marry Me Salmon
A take on Marry Me Chicken, this dish is the weeknight fish you cook for your future life partner. Perfectly seared salmon bathed in a creamy sun-dried tomato gravy is anchored by the familiar one-two punch of dried oregano and crushed red pepper. By cooking the fish mostly on the skin side, then gently poaching the flesh side in sauce, you get shattering skin yielding to plush salmon. Bottled clam juice, readily available at the grocery store, gives the creamy red sauce a seafood taste. Serve with crusty, fluffy Italian bread or your favorite pasta tossed with a dribble of oil from the jar of sun-dried tomatoes.
Strawberry Lassi
Strawberry lassi is a popular variation of lassi, the yogurt-based blended beverage with origins in the Punjab region of the Indian subcontinent. This refreshing drink is made with frozen strawberries instead of ice to add flavor while keeping it cool. Sugar is the traditional sweetener in lassi, but the maple syrup here adds a subtle earthiness and dissolves quickly while blending. South Asian dahi (yogurt) is ideal for achieving the drink’s characteristic tart creaminess, but plain whole-milk yogurt will also work well. (Greek yogurt and skyr can be too thick for lassi.)
Steak au Poivre for Two
A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.
Tajín Chicken Wings
These chile-lime baked chicken wings get their spunk from Tajín, a tangy and mild combination of dried chiles, salt and dehydrated lime juice that is often sprinkled on fruit. Bake the wings with the seasoning (as well as baking powder and salt for crackly skin), then gloss them in a buttery sauce that’s bright with Tajín, lime juice and fresh chile. Take a cue from tajín fruit cups (as well as the carrots and celery typically eaten with Buffalo wings) and serve alongside spears of jicama, cucumber and pineapple.
Chipotle Honey Chicken Wings
Spicy and sweet, with a cooling dip to dunk them in, these chicken wings are simple to make. Smoky chipotle chiles in adobo sauce are blended with sour cream, honey, garlic and a couple spices to make a flavorful coating for the wings while the oven heats up. Then with just a quick roast on a wire rack over a parchment-lined sheet pan (so your pan stays relatively clean), the wings are ready. Orange zest adds a fruity brightness, but is optional.
Vegan Queso
Thanks to a hefty dose of funky nutritional yeast and smoky heat from paprika and chipotle, this cashew-based dip has enough nacho-cheesy vibes to please all kinds of eaters. Unlike traditional queso, this recipe, adapted from my cookbook “Start Here: Instructions for Becoming a Better Cook” (Knopf, 2023), stays smooth and creamy even at room temperature, ideal for snacking on all party long. Don’t be shy with the salt, which is critical to bringing out that cheesy flavor. Serve this with tortilla chips, steamed broccoli or French fries, or toss with boiled elbow macaroni for a vegan mac and cheese.
Pear-Almond Cake
This simple cake comes together with little fuss: It’s just sliced pears baked in an easy almond flour batter, but in flavor and texture, it’s so much more. Feel free to make it early in the day, or even the day before serving. It keeps well. Use firm, slightly underripe pears if possible.
Buttery Shrimp With Garlic and Paprika
For this flavorful, richly aromatic shrimp dinner, use large shrimp if possible (preferably from the Gulf of Mexico or the Mid-Atlantic). They are hefty at 16 to 20 pieces per pound, enough for a main course for four. Use fresh or frozen shrimp, extra points for peeling and de-veining your own. They are to be sizzled in a generous amount of spicy butter sauce. If you don’t have hot paprika, use 1 tablespoon sweet paprika plus ¼ teaspoon ground cayenne, or more to taste. Or use Spanish pimentón picante. Serve the shrimp with plain polenta, little roasted potatoes, or steamed rice. Or just have a warm baguette for sopping.
Arugula Salad With Radish, Fennel and Mustard
This zesty arugula salad is a bold beginning to a meal. Use a sharp knife or mandoline to cut the watermelon radish and fennel bulb so they’re just shy of paper thin. When dressing the salad, try to bring some of those bright, colorful slices to the top for an especially attractive result.
Chocolate Pudding Cups
This grown-up chocolate pudding, which uses dark chocolate and a luxurious custard base rooted in European techniques, is served in small individual portions and nods to childhood indulgence. Perfect for a dinner party, you can prepare this the morning or day before your guests are to arrive, chill it and you’ll have a perfectly set dessert just waiting to be garnished and served. (Crème fraîche is a perfect accompaniment.)
Garlic Parmesan Wings
Wings are a crowd-pleaser for game day or any day of the week. Baked, not fried, with a savory blend of spices, the chicken is then tossed in butter, fresh garlic, lemon zest and parsley. Plenty of freshly grated Parmesan added at the end makes these garlicky wings irresistibly good. The key to crispy wings is ensuring they spend time in the refrigerator after they have been coated in the baking powder and spices. The baking powder and salt draw moisture out of the wings, allowing the skin to brown more easily in the oven. Serve these with ranch dressing or your favorite dipping sauce. Feel free to add a few splashes of hot sauce while tossing the wings in the butter mixture, if you are feeling extra spicy.
Honey Mustard Dressing
This tangy and sweet vinaigrette is a must-have for all of your dressing, drizzling and dipping needs. It’s easy to make with pantry staples and lasts for up to one week refrigerated in an airtight container. Dijon mustard and apple cider vinegar make this version creamy and extra punchy. If you prefer a sweeter dressing, add more honey to your liking. For further riffing, you can use lemon juice instead of vinegar and swap in different types of mustard.
Vegetable Beef Soup
A lighter version of beef stew, this soup has all the makings of a cold-weather comfort meal: hunks of potatoes, a mix of hearty vegetables, and tender, fall-apart beef that’s been slowly cooked in a tomatoey broth. Stew meat, a diced mix of various cuts of beef, is the easiest and most economical option, but that can be swapped with singular cuts, including chuck, round or brisket. If you have a bottle of wine already open or are planning to drink it with the meal, pour in a little here to release the browned bits from the bottom of the pot and add a depth of flavor; if not, water or more beef stock works, too. Sprinkle each serving with crushed butter crackers or serve with a wedge of cornbread.
Blackened Salmon
Coating fish fillets in a flavorful spice mixture and cooking them in a searing-hot pan until blackened is a technique popularized by legendary Louisiana chef Paul Prudhomme. In this version, center-cut salmon fillets gain a crisp, deeply seasoned crust while remaining tender and flaky on the inside. For the telltale blackened crust, you’ll need to start with a hot pan (cast-iron works best). Be sure to crack a window and turn on the exhaust fan, if possible, as there will be some smoke. Serve blackened salmon with any combination of side salad, rice and grilled or roasted vegetables; or use as a filling for tacos or fish sandwiches.
Egg Muffins
Baked egg muffins are an ideal weekday breakfast: They’re portable, easy to make in advance and endlessly adaptable to what’s in the fridge. This recipe calls for a colorful mix of spinach, tomatoes, bacon, Cheddar and feta, but feel free to experiment with your own combinations. Aim to keep roughly the same ratio of ingredients that contain more water, such as tomatoes and spinach, to less wet ones like cheese and bacon. For a vegetarian version, replace the bacon with chopped steamed broccoli or sautéed mushrooms.
Baked Cod
This is a very simple method for baking cod, with an ingredient list both short and mighty. Minced herbs, garlic and scallions give the mild, flaky fish lots of flavor -— but you can feel free to substitute whatever fresh or dried herbs you happen to have on hand, since cod takes well to a range of herbs and flavors. As the fish bakes, the lemon juice mixes with the olive oil and seasonings, resulting in a bright and savory sauce. Spoon it over the hot fish and serve directly from the baking dish, with roasted potatoes and a green salad on the side.
Gai Lan (Chinese Broccoli)
A member of the brassica family, gai lan (also known as Chinese broccoli) tastes like a cross between broccoli and broccoli rabe, with a nice balance of slightly sweet and bitter. Gai lan is typically boiled or steamed with aromatics, then enjoyed plain or drizzled with oyster sauce. Here, it’s simply pan-steamed with garlic, ginger and toasted sesame oil. White pepper, common in Chinese cookery, offers milder heat that pairs well with the gai lan, but black pepper is also fine. This quick side is wonderful with roasted chicken and fish; leftovers can be chopped and added to fried rice or pasta the next day.
Baked Chicken Drumsticks
Chicken breasts and thighs are perennial favorites when it comes to weeknight dinner recipes, but for another quick-cooking and flavorful chicken dinner, consider these baked drumsticks. Coated with a mix of everyday pantry spices and roasted until browned and tender, they are reliably delicious with very little effort. Like chicken thighs, drumsticks are forgiving to cook: While technically cooked through at 165 degrees, they remain juicy and moist at even 175 degrees and higher. Serve them with your favorite weeknight side dishes, such as rice pilaf and lemony steamed broccoli, or a big plate of crudités and ranch dressing for dipping. Finally, if you like things on the spicier side, add a pinch of ground cayenne to the spice mixture, or sprinkle with a few shakes of your favorite hot sauce when the chicken comes out of the oven.
Slow-Cooker Boneless Chicken Breasts
These simple, savory chicken breasts are money in the bank on a weeknight: Chop them for a salad, tuck them into quesadillas or tacos with cheese and salsa, add to a ready-made simmer sauce, or toss with pasta. The seasoning is punchy but neutral enough to work in many preparations, and you can easily tweak it to your taste by, for instance, slightly increasing the cumin and red pepper to make tacos, or decreasing the cumin and increasing the thyme to make a classic chicken salad. The real key to this recipe is checking the internal temperature of the chicken. White meat will dry out if overcooked, so pull the chicken out of the slow cooker when the thickest part of the breast reaches 155 degrees for about a minute, which will ensure juicy, tender meat that’s fully cooked.
Pollo a la Piña (Pineapple Chicken)
Pineapples are grown all along the Pacific Mexican coast and are used in raw salsas as a condiment and in cooked salsas to give a sweet and tart counterpoint to spicy chiles and roasted meats and veggies. Pollo a la piña is a bright and savory dish with a smoky spicy kick from canned chipotle chiles in adobo and tropical sweetness from chopped pineapple and orange juice. This tender and juicy chicken makes a great taco filling. Or pile it on a bun with pickled jalapeños and shredded cabbage for a sweet, spicy and smoky sandwich reminiscent of the best BBQ but without firing up the grill.
Lemony Chicken Thighs With Chickpeas and Dates
This flavor-packed, one-pan dinner harnesses the full power of bone-in, skin-on chicken thighs. By gently searing the chicken skin, you get the crispiest skin possible, plus a pool of chicken fat. Use that fat to soften and season the chickpeas, jammy dates, onions and garlic that round out the dish. Sprigs of rosemary and strips of lemon peel perfume the chicken as it gently cooks in the oven, while a squeeze of fresh lemon juice adds a bright finish at the table.
Gukbap (Beef and Bean Sprout Soup With Rice)
Gukbap means “soup rice”: a rich category of Korean dishes where a scoop of steamed white rice is served inside a warming bowl of brothy soup. This variation of a classic Korean gukbap from Jeonju, South Korea, leads with beef and radish, bolstered by a hearty handful of kongnamul, or bean sprouts, which lend both protein and aroma. Many soups can be gukbap, so long as you serve it with the rice. The key to a good gukbap is the homemade broth, threaded with quiet umami: the kind of flavor you can’t get from a box.
Matcha Overnight Oats
Oats and a matcha latte make a wonderful breakfast pairing, but this recipe goes one step further to combine them into matcha overnight oats, an effortless breakfast that will delight lovers of efficiency and morning matcha. For vibrantly colored oats and a strong matcha flavor, whisk the oat mixture with a full teaspoon of matcha powder, but feel free to decrease that amount for a more delicate flavor or lower caffeine level. Refrigerate the oat base at least 3 hours to thicken (or overnight), then adjust the desired thickness to taste, adding more milk to thin as desired. To serve, top with thick, creamy Greek yogurt and vibrant fruits of choice, like raspberries, mangoes and blueberries.