Gluten-Free
3629 recipes found
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!
Plum and Star Anise Jam
In the summer, I become a compulsive fruit buyer. As I walk through the Greenmarket, the bursting berries and the plump peaches erase any memory that there's already a bowl full of fruit sitting at home. So then I end up with more plums (and nectarines and tomatoes) than I can reasonably eat while they're still at their peak. This small-batch recipe comes from my first-ever attempt to make jam when I was staring down an avalanche of plums recently. There weren't enough to justify going through the entire preserving process, though, so the batch is small. It derives its sweetness more from the fruit than from sugar, so it isn't too cloying. My favorite ways to enjoy the jam: mixed into plain yogurt and on top of toasted baguette spread with chèvre.
Soft Mascarpone Scrambled Eggs
I learned how to make creamy Mascarpone scrambled Eggs, and now I crave them regularly. Good, free-range eggs are paramount to this recipe, for taste & safety.
Radish Truffle Butter
While dining at Pike Brewery in Pike Place Market (Seattle), we were served raw radishes to spread butter on and to dip in truffle salt. I was never a big radish fan but this combination of ingredients was a revelation to me. Later I saw a recipe for plain radish butter in a Lee Brothers cookbook and thought I would combine these two experiences into one unique recipe. The result was sublime especially when added to steak or seasoning corn on the cob. - SavorySweetLife
Radish & Herb Butter Roll
I love to make variations of butter rolls to accompany fresh hot rolls out of the oven ...and so this recipe was born. - micki barzilay
Rootin’ Tootin’ Radish Salad
This is an play on tatziki sauce. Here slices of radishes are enveloped in soft clouds of sweet and creamy sour cream. This dish can be served along side of grilled kabobs, or eaten by its self. You can use greek yogurt instead of sour cream, it will add a bit of tanginess.
Simple Roasted Radishes
Radishes are root vegetable, so I thought why not roasted 'em. Potatoes, carrots, beats and even turnips get roasted so lets roast these bad boys up (little bit dubious about the end product)! They came out great, subtle sweetness with an after tone of pepperiness...slightly nutty. We served them along side broiled fish.
Sauteed Radishes with Mint
Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint. - liahuber
Deep Red Bells
I missed the submission deadline for the red pepper contest as I was catering to my sick kitty, but I figured I'd share my best red bell pepper recipe here anyway. As soon as peppers start flooding the farmers' market in late summer, I start making batches of these to use on sandwiches, salads, or crostini. They're ridiculously simple, with just a few ingredients, so it's essential to start with great fresh peppers that are perfectly ripe. (And yes, I was thinking of the Neko Case song when I came up with the name for this recipe :) )
Grilled Mushrooms in Foil Packets
If you like to grill foods at a picnic, here's a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia Wells's cookbook "Vegetable Harvest.” You can make this with cultivated or wild mushrooms.
Creamy Potato Salad With Yogurt Vinaigrette
You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
Onion and Red Pepper Confit
I always look forward to spring when Vidalia onions are in season. I like to saute them in a little oil and sometimes butter until they are brown, soft, and sweet. In this recipe, I added chopped garlic and roasted red peppers, cut to about the same size as the onions. The longer you cook this, the better it gets. Tonight I served it over some simply grilled fish. (local fresh-caught fluke, purchased directly from the fisherman at the farmers' market yesterday...amazing.) It's good as a topping for crostini--brush the sliced bread with a little oilve oil, toast it, layer on some fresh ricotta cheese, and put this on top. It can be added to pasta sauce, used as a filling for an omelet, a topping for hamburger, or served with roast potatoes. - drbabs
Luscious Pickled Peppers
I love pickled peppers and didn't even realize how much I loved them until I started to make them for my Farmer's Market customers. This recipe is loosely based on one from Linda Ziedrich in her Joy of Pickling book. I can my peppers to make them shelf stable, but you can easily keep them in the fridge if you don't care to water bath can them. I hope you enjoy this recipe!