Gluten-Free
3629 recipes found
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.
Thanksgiving Roasted Root Veggies
This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.
Parsnip Ecrasse
This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That’s why we wanted to include this recipe and show how simple it is. And it's really flavorful.''
Chestnuts, Onions and Prunes (Marrons aux Oignons et Quetsches)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.
Cassolita (Winter Squash With Caramelized Onions)
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." Here, caramelized onions, cinnamon, raisins and toasted almonds are tossed with mashed winter squash (butternut, calabaza or kabocha work well) for a sophisticated and lightly-sweet cold weather side dish.
Garbanzo Chickpea Gravy
I used this recipe to liven up my tofu and veggies. Twenty years later, I am no longer meat-free, but I still turn to this lip-smacking chickpea gravy.
Cup a Pearls
I brought the capn’ his tea. He liked French vanilla and he liked it served in the Revere silver brocaded tea pot he bought in Boston. I sat the silver service tray and bone China tea cups on his desk away from the maps he had unrolled. I noticed he ate every bit of his lunch but he was busy with the charts and figuring how to get us back on schedule so I left the dirties behind so as not to bother him. On my way back to the galley I noticed a new sailor on board. I stopped to chat it up a moment. “Bob the sea cook,” I says. He says, “Call me Ishmael I am a vegan.” I says, “So are those Jains over there,” as I pointed to the Indians on the other side of the deck. “Damn good sailors too, I make em vegan vittles when I can. They like my coriander scented millet and mung bean pilaf, they say I make it just like their sahib always liked it. I learned to make it while we were running the opium in the sea of poppies for the Dutch East India Company. Me hard tack is vegan too.” I reached in my vest pocket and handed him one. He looked at it from side to side and sniffed it. “I smell the blood of animals.” he said and tossed it overboard. I reeled back and crushed his nose with all my force. Hit him so square it set him back on his buttocks with his legs sprawled out in a vee. He looked up at me in shock. Blood trickled down his lip and his eyes watered. “The only blood you smell is running down ye nose, ye arse face.” I went to the galley kitchen. When I sat down and my heart slowed and me head stopped throbbing I noticed the swelling in me hand. I gave it a shake and rubbed it but I knew it was going to hurt and I knew it would hurt more when I was pounding stockfish for crew meal tonight. I was glad for the capn’s oysters and I found comfort in me cupa pearls.
Sauteed Parsnip Ribbons with Nigella Seed
A few weeks ago I needed nigella seeds for a recipe. They only came in a giant bag. I didn't want the bag to languish only to be used the 3x a year when we make Indian food at home. I wanted to find another use for them besides the traditional ones. Additionally, I love vegetables in ribbon form, rutabaga, asparagus, carrots, zucchini, you name it.
Balsamic Honey Glazed Butternut
This butternut squash recipe is one of the best I've ever tasted. The ingredients used naturally enhance the flavors of this golden beaut perfectly!
Roasted Butternut with Basil and Parsley
The beautiful orange butternut squash is a favorite in y household. I am often creating recipes using the golden root vegetable. This recipe was simply put together using ingredients right from our own garden!
Roasted Butternut Squash with Orange Juice
All you have to do in this Juice Butternut Squash is cut it open, scoop out the seeds, and you’re ready to roast. Here’s my favorite recipe for Butternut Squash.
Mashed Butternut Squash with Chipotle
The amount of chipotle used can be varied, depending upon the tastes of the chef and expected consumers.