Gluten-Free
3614 recipes found
Pepperoni Potato Salad
Here’s a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its nuanced approach to classic Italian-American cuisine. Instead of bacon, this version calls for pepperoni, and shallots instead of onion or scallions. The finely chopped pepperoni is sautéed with a generous pile of chopped shallots, dried oregano and fresh sage to which white wine vinegar is added to make a dressing that coats the potatoes in an addictive salty-spicy-tangy slurry. Don't skip the step that calls for boiling the potatoes with garlic cloves, thyme and peppercorns. It infuses the flesh of the potato with a subtle, herby flavor that's worth the extra effort.
Cardamom Sugar
I love making flavored sugars and Cardamom Sugar is one of my favorite recipes. I use it in everything from sweetening my coffee to stirring into pancake mixes.
Cardamom Coffee Concentrate
A trip to Denmark in the mid '90's prompted a love of all Nordic things: amber, clogs (they even sold them in some of the supermarkets there), and food. Upon returning home, I churned out traditional remoulade, copied pastries I had eaten, and made renditions of my friend Simon's mother's recipes. Hearing of friends' travels to Finland hastened another recipe frenzy which included a Christmas where only cardamom scented pulla yeast braids were given as a present. For this challenge out of the box thinking was in order. I had about two cups of leftover strong coffee lurking in the fridge and some cardamom seeds (sans pods) in the cabinet. I had read about Rhode Island coffee milk which is basically strong sugared triple brewed coffee concentrate (a few tablespoons) stirred into cold milk, like chocolate milk. As soon as it heated up on my stove with sweet musky cardamom coffee whiffs coming into the next room I couldn't help myself but to sip it undiluted from a spoon. Enjoy it in cold milk or added to ice cream. I am thinking of pouring it over a freshly baked banana bread also.
Eggs with Chervil, Feta & Heirloom Tomatoes
Slow Roast Duck
This roast duck recipe is delicious and foolproof. The slow roasted duck emerges from the oven mahogany and almost impossibly crisp and crackling.
Fresh Fava Beans with Pancetta and Mint
I think the basis of this probably comes from Marcella Hazan, but I make it so often I don't really remember where the original basis was. I can get young, de-podded fava, so for me, this is quick and easy. However, it's so delicious that I'd be worth shucking all those beans if I couldn't. If you get fava that are young enough (the crease where they attach to the pod hasn't gone brown is usually my rule of thumb) there's no need for the tedious shell removal. The recipe is infinately scaleable. I usually use 3-400 grams (10-15 oz) of de-podded beans, which would equal about 2.5 - 4lbs of favas in the pods.
Eggplant & Tomato Dip
Growing up in Russia, both my parents and grandparents made this simple roasted eggplant and tomato dip. This recipe is easy and delicious!
Garam Masala Yogurt Dip
I'd hardly consider this a recipe, it's so simple and easy. But, it's one of my favorite dips, especially for sweet potato wedges or chips. - fiveandspice
Spicy Tuna Dip
This is the most requested dip recipe my family has! It sounds crazy but it is absolutely addicting!
Truffle Scented Chive Dip
Once, when I was outside of San Francisco on a backroad near Napa I had something similar to this truffle scented chive dip recipe at a French Laundry.
Easy Baba Ghanouzh
When I was growing up in Lebanon, there were ALWAYS 2 things you could count on at the dinner table (other than crazy relatives yelling at each other) - hummus and baba ghanouzh. In the old days, Tayta (Grandma in Arabic) would shanghai someone into standing at the stovetop turning eggplants over to char/roast them which inevitably caused even more yelling when things didn't go right. Here's a much easier way to make it
Curry Dip
It's a tad embarrassing to submit this curry dip recipe. It contains only three cheap and accessible ingredients and requires less than five minutes to make.
Creamy Soy Dip
A mix of miso, tofu and cream may sound a bit odd but trust me, these are one of the finest blends I've recently come up with! It tastes almost like a rich cheese dip :-) Goes well with rice puff crackers or your choice of veggie sticks.
Pear, Persimmon and Hazelnut Salad
Feta and Walnut Spread with Fig Preserves
After a few swings and misses from a friend's ill-trusted cookbook, I decided to toss the recipes and go with what I had on hand. The result was spectacular--the hit of the party! Salty, sweet and nutty, and with just a hint of spice from the black pepper, this dip is the grown-up version of the cream-cheese-and-jelly sandwich. It's important to use high-quality feta and preserves--don't even think about those plastic-packed feta "crumbles." I recommend Bon Maman fig preserves. Can't find fig preserves? Try swapping out apricot or strawberry. Serve with pita chips, crackers, or toasted slices of bread. - calliehoo
Texas Cheese Ball
Although not necessarily a "dip," I think a classic cheese ball qualifies because if you're impolite or just really hungry, you can put your cracker right in the ball. This recipe came as a child of the necessity of invention as I was asked to do a cheeseball for a function that tasted like one my mom had made using a pre-assembled spice mix, but we didn't have any of the spice mix left. So, the recipe that follows is what we came up with, and it was a hit and was requested at every holiday party we had this season.
My beloved home made mayonnaise
Home made mayonnaise is something I have always had since I was a child. With boiled fish, boiled potatoes and vegetables, with bread as a snack but above all as a dip. You can use this mayonnaise as a dip for everything savory and any crudités. But my favourite use is for the fondue bourguignonne my grandmother used to prepare every year for my birthday. Home made mayonnaise is so delicate that you can have it just plain but it can also be enriched with any kind of spices (I like curry), minced parsley and garlic, or even ketchup to have it pink (which is a perfect dip for shrimps). While blending, sometimes curds could form: you can save it by adding another egg and make a bigger quantity in the same container. The amount of necessary oil is rough as it could vary a lot according to the kind of oil and the dimension of the egg.
Chee'dip
This was the snack my children always called for (and didn't always clearly enunciate). It's based loosely on a dip served at a pseudo-Mexican (it wasn't even TexMex, but the cheese dip remains iconic in my memory) restaurant in town. Some version of this dip, generally known just as Ro-Tel after the key ingredient, is served at 90 percent of the casual parties in the American South, particularly if said parties involve teen-agers. But it's a tasty and enjoyable dip, and has a way of continuing to appear on the chip in your hand long after you thought you'd quit eating it.
Salt and Vinegar Kale Chips
I made these super healthy salt and vinegar kale chips the other night before dinner, and was shocked, I mean absolutely shocked, that my children ate them. Not only did they boys eat these, they loved them. Trust me, while these kale chips are healthy, this is a sophisticated flavor combination for children. http://www.elanaspantry.com/salt-and-vinegar-kale-chips/
Sauteéd Kale
I love kale. My boys love kale. Even my husband goes for it. Kale is a universally favorite vegetable in our family. And boy am I lucky since it's a superfood. Given our collective kale obsession, I am always looking for more ways to cook kale, and this is one of my favorites. http://www.elanaspantry.com/sauteed-kale/
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well. One of the best vegetables for this salad, though, is cauliflower. The florets turn juicy and tender in the center while crisping and browning around the edges, and cauliflower’s mild flavor is amenable enough to pair nicely with almost anything else you toss in the bowl.
Salted Plantains
A deliciously easy to make Mexican snack.
Easy Labneh
OneTribeGourmet posted up the traditional way of making Labneh but here's a new version that one of my relatives came up with that gets rid of the old reusable bag once and for all...
Cinnamon Pecan Brittle
This Cinnamon Pecan Brittle is great for a party or nice to keep around as a gluten-free snack. With very few ingredients, this is a recipe you should save.