Gluten-Free
3614 recipes found
Marinated & Grilled Spring Artichokes
This recipe yields the best Marinated and Grilled Spring Artichokes! Dipping sauce like aioli or oil and lemon are not needed whatsoever. Easy and delicious.
Potato and Onion Frittata
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.
Poached Egg Soup (Changua con Huevo)
There is a complexity to this Poached Egg Soup recipe: cilantro, amazing textures, green onions, the lovely blend of milk and stock, and that poached egg.
Simplest Fried Okra
Okra, cornmeal, oil, salt. That's it. As always, take care (and wear shoes!) when deep frying. ---BTE
Sweet Potater Bakes
Along the lines of Sweet Potato fries, I bring to you Sweet Potato Bakes. A healthier and -in my opinion- tastier branch-off of these awesome spudniks. Seasoning the taters with Garam Masala (which can easily be found at Whole Foods and the like) adds a touch of Indian deliciousness to these bad boys.
grilled apple slices with prosciutto & cheddar
In this Prosciutto Wrapped Apples recipe the nutritional fiber from the apples and protein from the cheese and prosciutto will keep you satisfied. Try it!
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Grown-Up Granita
This concoction feels granita-like to me, granita being — as you may know — a sort of slushy Italian dessert usually made from water, sugar and fruit or other flavorings. Obviously, this isn’t that. In fact, I cheat completely, beginning with a pint of good-quality sorbet and then simply adding the other ingredients, two of which contain alcohol.
Danish Blue & Cheddar Cheese Balls
My mother is a wonderful cook and she has taught me many a lesson in the kitchen. However, the real chef in the family is my grandmother, who we adoringly call, Honey. Honey recently gifted me all of her famous recipes and I feel like I have inherited the Hope Diamond. One of my favorite ways to 'spoil my supper' growing up was with these tasty cheese balls.
Tawny Port Two Cheese Spread
I wanted something different from the typical cheddar and wine spread. Something a little tangy and a little sweet, a little nutty and a little spicy. The port provides a nutty flavor and the quatres epices give it a nice warmth.
Cranberry Bucheron with Frangelico
My favorite hors d'oeuvres are easy to put together and full of flavor. It is no wonder then, that I love baked cheese and often have at least one version on the table during cocktail hour. Although I usually turn to brie for this task, this recipe is lovely with bucheron.
Turkish Figs with Anise and Walnuts
These sweet and savory, soft and crunchy Turkish fig treats are always in my travel bag whether flying or driving. The recipe is simple with anise and walnuts.
Pupusas stuffed with sauted mushrooms and pesto
I am lucky enough to have a fabulous tortillaria near my home that sells fresh organic masa. I make everything from challah bread to corn dogs with it. But if I can't make it over there, I make my own masa from dried organic corn and "cal." Blows masa harina out of the water. These pupusas aren't made quite like a Salvadorian grandma would, but they're delicious. You can fill them with near about anything. They freeze well too (heat them thoroughly in an oven before serving). Bring these to a party and, trust me, there will be no leftovers.
Raclette potato pancakes
I love raclette cheese. I love potatoes. This idea for putting the two together in this way came to me while I was living in Avignon, France. It was in the winter time, and the Mistral had been blowing something strong for several days in a row, and it called for some serious comfort food... The best bites from this pancake happen on the edges, when the melting cheese oozes out the sides and crisps up. [Hanukkah worthy? My wife made this pancake for writer and Nobel laureate, Elie Wiesel, and he gobbled it down. You be the judge!]
Apples Baked in Cider
Apples baked in cider somehow taste more of themselves. It goes without saying that this is comfort food, easy to put together and pop in the oven just as soon as dinner is underway. If possible, use cider from a farm stand or farmer’s market—it has a deeper, more concentrated flavor than the grocery store brands, which wash out in comparison. The comfort extends to those times when you are not eating dessert for self-improvement purposes, but want something just a little sweet. These won’t do much damage. You can even omit the sugar if you want to feel pure. - Sally
Turnips a la Res
This is based on a potato au gratin served by Bill and Moreton Neal when they cooked at La Residence (known locally as La Res.) The potatoes are luscious, but I think the turnip baked in cream is from some other reality. And low carb to boot.
Potato Pancakes with Ham, Gruyere and Fennel
Fennel, gruyere, ham and potatoes were meant for each other like pizza dough, tomato sauce and mozzarella cheese. There are a couple of ways to go about potato pancakes. One of the main debates for me is raw grated or bake the potato, cool and saute. For this recipe I decided to go the baked potato route because it insures the interior is cooked and you can do them on the stove top insuring a thick crispy crust. The next question is soft interior to crispy exterior ratio. To thin and you get no creamy and to thick and there isn't enough crunch. Finally the kind of fat is really important too. Oils don't seem to give you the golden brown and sometimes cook unevenly. Butter browns to fast but will give a good flavor and crust if added toward the end as if you were using it to finish. Finally chicken fat, lard, goose fat and duck fat are all great in my book. They flavor the potatoes nicely and brown the pancakes very evenly and make them golden. A couple of years ago I made some ring molds by cutting the tops and bottoms off of water chestnut cans. First off they only cost 99 cents and second they are a good size, 3 inches round and 2 inches thick. This is the size ring mold you will need for these pancakes.
Raw Butternut Squash Salad With Raisins and Ginger
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Lentil and Tuna Salad
Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.
Cindy's Mom's Sweet Potatoes (or Yams)
My friend Cindy gave me this recipe for her mom's yams/sweet potatoes. They're the bomb! I love sweet potatoes on their own but dolled up like this? Irresistible. Giving the yams/sweet potatoes a long, slow simmer in the salted butter-brown sugar-maple syrup concoction changes everything -- they're tender, buttery-smooth and surprisingly, not too sweet. Try to find tubers that are relatively straight to make the initial quartering easier.
Roasted Cumin Carrots
I love carrots and cumin - this is easy enough to toss together quickly, which is a relief at Thanksgiving when there's a lot going on.
Flourless Carrot Cake
This crunchy, spicy carrot cake is much lighter and less cloying than most I’ve tasted. It’s important to grate the carrots on the fine holes of your grater, or else they’ll remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.
Cranberry Chutney
This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.
Black Kale and Black Olive Salad
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.