Gluten-Free
3614 recipes found
Shredded Beets with Walnuts
This Shredded Beets recipe takes less than 10 minutes to make, and yields a delicious, fresh and vibrant salad dish that's both impressive and healthy.
Sauteed Fiddlehead Fern
The very first crop of fiddlehead fern can make you forget all about the long, hard winter you may have just had. Here is a simple recipe to enjoy them.
Vanilla scented sour apricot preserves
You can use this Sour Apricot Fruit preserve recipe as a glaze on poultry, or ribs or spoon it into yogurt but we are purists and love it on whole grain toast.
Turnip Purée
Turnips are one of my favorite vegetables, and this purée recipe is such a great way to showcase them. It’s easy and fast to make a warm and earthy side dish.
Spring Morels
This is a simple, straightforward method for preparing morels which maximizes enjoyment of their flavor.
Applesauce Plain and Simple
We usually have a roast chicken every 10 days or so from October through April. It would be unthinkable to serve the chicken without applesauce. Vermont has an abundant source of organic Macintosh apples, and so I am able to prepare applesauce without worrying about peeling the apples. The end result is a beautiful pink sauce, with only the addition of a bit of honey and cinnamon to enhance flavor. And, sometimes, not even cinnamon is necessary! PS> Great for latkes, any kind of vegetable pancake, and mixed with cottage cheese or sour cream!
Dirt Candy
I've tried this Dirt Candy recipe with both raw & white sugar. Conventional white works best. I've also extended the trick to beets & carrots, which work well.
Maple horseradish marinade with an hors d'oeuvres suggestion
We use grade B maple syrup in almost all of our cooking, especially during sugar season. This is a really simple recipe with just 4 ingredients; we have made this for ages, but I am using fresh horseradish root for a change instead of prepared. This recipe works really well with scallops, or water chestnuts, wrapped in some incredible bacon.
Herbed Butter
A tasty pesto alternative made of butter!
Cranberry Relish
Got this recipe from Kathy Bentley she got it from her father who got it from someone on the radio many years ago. She shared this with me after having it at her house for christmas one year and now I can't Imagine Christmas dinner without it. We served this with a beef tenderloin roast and it was great.
Broccoli and Red Onion Quesadillas
When you cook the red onions and broccoli, be sure to heat the pan enough to sear their edges.
Homemade Mascarpone
Every time I make this, I'm surprised at how much better it tastes than store bought domestic mascarpone. When sourcing your heavy cream for this recipe, do try to stay away from ultra pasteurized cream. I have found that it inhibits the thickening. Adapted from my Lemon Posset recipe.
Goat Milk Ricotta Cheese
Making your own ricotta cheese is ridiculously simple. In this recipe, switched it up by using fresh goat milk, which you can get in most grocery stores now.
Coconut Oil Roasted Sweet Potatoes
Here, coconut oil deepens the natural caramelized flavor of roasted sweet potatoes, and it adds a delicate coconut essence. Brown sugar and nutmeg sweeten the dish, and a dash of black pepper makes it for adults. It's just delicious.
Yogurt Without a Machine
This is the traditional method of my family from India.
Simple Roasted Carrots
Some things are best left alone, or very close to left alone. I see carrots as one of those things. My mom taught me how to roast root vegetables long ago and there really isn't one thing to improve upon. These carrots are delicious, sweet, and so simple to prepare.
Curry Carrot Chips
I was trying to find something else to do with carrots and while a little labor intensive is really tasty!
Kibbutz Carrot Salad
In 1961 my sister spent a year on a kibbutz in Israel, and came home with this recipe. In 1981, my husband and I had a store with a natural foods deli, and served this salad. 2011, we still make it and have found no reason to do it any differently. If you want, try blood orange for the juice, or grate raw beets with the carrots, or use gogi berries in place of raisins... or just keep making it according to the original, simple and elegant directions. On the kibbutz, it probably showed up at breakfast, lunch and dinner. Why not?
Carrot Puree
I made the carrot puree as a side dish for grilled flat iron steak.
Orange Buttermilk Sherbet
This is inspired by Mrs. Rombauer's "Buttermilk Sherbet" in her 1943 edition of "The Joy of Cooking." Did you know that the full title of The Joy then was "The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat"? Those "casual culinary chats" are one of many things that make this volume so delightful. Regarding Buttermilk Sherbet, which calls for crushed pineapple to flavor it, Mrs. Rombauer reported in 1943, "This remarkable combination has come into favor." While the pineapple, I'm sure, is lovely, I wanted something a bit more vibrant. Another change I made is to leave out altogether the raw egg white called for in that recipe. I have no doubt that the eggs I buy are perfectly safe but, deciding to proceed with caution, I've followed Mrs. Rombauer's basic rule for her other (non-buttermilk) sherbets, to use gelatin instead. Frankly, if you don't care for gelatin, you can probably leave it out altogether. An interesting problem presents itself with this recipe due to the differences in the buttermilk available today. I am quite certain that the buttermilk the dairies deliver to our grocery stores in 2011 -- a "cultured lowfat milk product" -- is quite different from what the dairies delivered to the doorsteps of Americans in 1943. To get a better consistency in this sherbet, I've added a touch of full-fat coconut milk. It scents the sherbet very lightly, and gives it a great "mouth feel." The liqueur is the only sweetener. I use my own ratafia, which provides bright coriander notes, but any commercial orange liqueur would do fine (as would limoncello or whatever other flavored liqueur you believe would pair nicely with the orange). See my notes below, at the end of the instructions, if you don't have a suitable liqueur on hand. Enjoy!!
Breakfast reform
Thanks to Jessica Tom I have just tried cooking teff to make her wonderful pudding recipe (really great, btw). At the market I had found both teff flour and teff grain. Going with teff grain (right choice), I was then struck by how really tiny these grains are. I was also a little suspicious that they would taste...well, you know, good for you, but really not that good. But, the flavor and texture both deliver....and I mean good for you and really good tasting! I think I have just made a new best friend!
Carrot Mash
This easy side dish is simply delicious! The maple syrup and vanilla soymilk really highlight the natural sweetness of the carrots. If you do not want to use the soymilk, substitute regular milk.
Spicy Cumin Roasted Carrots
A simple side dish that goes wonderfully with braises. You can also puree it after roasting...it makes a great mash or dip.
Cilantro Pesto
Learn how to make fresh cilantro pesto using cilantro, lemon juice, pine nuts, olive oil, and Parmesan cheese. Make it in a food processor.