Gluten-Free
3614 recipes found
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.
Beurre Noisette
There are many ways to make clarified butter, but this recipe is my favorite. When I use creamy buerre noisette, I expect no water to be left in the oil.
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Carrot Fries
My boys love these carrot fries hot out of the oven. I like baking them as it eliminates the messy splattering that results from the typical preparation of French fries --frying. http://www.elanaspantry.com/carrot-french-fries/
Crispy Ginger Tamari Cashews
This recipe has you brine raw Cashews in a solution of Tamari and fresh ginger, and then cook -- well, actually you are dehydrating -- them in a slow oven.
Oven Roasted Broccoli
My boys inhale this naturally gluten free roasted broccoli recipe whenever I make it. Their friend has been known to eat the entire tray just before dinner.
Proscuitto-Wrapped Asparagus
This recipe was selected for The New York Times "Reader's Recipes: The Potluck" (Oct. 6, 2010) by food52.
Crushed Cauliflower
This is comfort food. It is overcooked but with restraint which gives it a flavor that is deep, resonant and all cauliflower. I can stand at the stove and eat all of it right out of the pan, so keep that in mind before you taste for seasoning. What happens is you get these really caramelly crunchier bits and these bigger pieces that are creamy and tender. It is really, really good with prime rib, leg of lamb or as I said all by itself while standing at the stove.
Grilled Peaches
Yes, this recipe is simple. And yes, it's delicious because it's simple. Grilled peaches are an absolute delight come summer each year.
Steamed Cauliflower with EVOO and Lemon Juice
This is a super-simple, healthy way to eat a lovely vegetable. My mother is from Spain, and this is how she always prepared cauliflower. When we moved to the States and I saw the gloppy, cheese-covered version of how cauliflower is served in most American households, I was slightly horrified.... My children love this dish, it takes just minutes to make and it goes with just about everything....
Simple Roasted Cauliflower
We had this at a dinner party and it was so good that everyone wanted more. Luckily there are few ingredients, so the hostess just popped more in the oven. She used fontina which was good but I like the parmesan more.
CONFETTI CAULIFLOWER
I love the bright green and red colors of this appetizer. It looks gorgeous in the middle of a table. The cauliflowers at the farmers' market are a stunning display of bright colors...orange, green and purple. Here I have dressed up a plain white one so that it holds its own for gaudiness and especially for taste!
Crack Wings
I came up with this Crack Wings recipe on a whim. We call them Crack Wings because of their ridiculously addictive nature. They are perfect for parties!