Gluten-Free
3614 recipes found
Cucumber Rounds
This is a great afternoon snack, or an easy quick appetizer for guests, or unexpected guests
Dill Cucumber Salad with Shaved Machego
Fresh cucumbers, to me, don't need much seasoning. They have a refreshing flavor that is best accentuated, rather than drowned. Therefore, this recipe is simple, quick, and deliciously appealing on these hot, humid Florida afternoons.
Spanish Chorizo, Cabbage and Chickpeas
This chorizo and cabbage stir fry recipe is so easy and delicious. I love it with hearty bread or couscous. This is amazing, try it for yourself!
Lemon Verbena Scented Strawberry Peach Conserves
A few years ago, I started using lemon verbena to scent preserves. It's especially wonderful with strawberries and blueberries. And when you add peaches, it's positively magical. I use this conserve stirred into yogurt, warmed and spooned over ice cream, or served with pound cake. And for a completely different twist, stir a smashed garlic clove or two, marinate chicken or pork, then barbeque. Note: I specify frais de bois or Marie de bois, but any ripe, small, farm-fresh berry will do. I like the woodland berries as they can be kept whole, making a very pretty conserve. There is not sufficient sugar to can this safely, so freeze or refrigerate for up to a month.
Strawberry Lemon Marmalade
I really enjoy strawberry recipes with a hint of tartness, like eating a fresh strawberry. That's why you add lemon to this Strawberry Lemon Marmalade.
Strawberry and Hot Fudge Decadence
When you are dining alone and are in the mood for a decadent strawberry and choolcate dessert, this is the one to make. The hot fudge is created in a minute. You can dip the berries in the hot fudge or pour it over ice cream and top with sliced strawberries.
Fresh Morels with Soft Shell Crab and Crispy Carapace
Today when I went to the store and saw what was available, I felt obligated to create a dish using the two freshest, most indulgent and seasonal ingredients I could find: fresh morels, and live soft shell crabs. What emerged is my springtime take on the classic crab stuffed mushroom, with a twist. On my blog here: http://bit.ly/a2bSxL
Cured Salmon
See Salt Cure for Fish Recipe. The salmon must be cured the day purchased and are best eaten that day. It will still be good the next day. After about 2 days, there is noticeable degradation.
Cured Citrus
Salt Cure for Fish
This recipe for salt-cured fish locks in moisture and flavor. The amount you make depends on the thickness of your fish. But it's easy to figure out over time.
Artichokes with Parsley and Preserved Lemon Pesto
Basically, this Preserved Lemon Pesto recipe has been my go-to flavoring when I don't have much else on hand because it goes with just about anything! Try it!
Baby Purple Artichokes Fried in Olive Oil
If you've ever been daunted by deep frying, then you must try this baby purple artichokes recipe. The artichokes are trimmed and oil fried without a batter.
Rhubarb - Vanilla Jam
Tangy rhubarb and smooth vanilla make a great treat for toast or scones. This recipe makes just 1/2 pint and doesn't involve a complicated canning process, so it's perfect for an easy weekend brunch. - TheRunawaySpoon
Escarole Soup With Rice
Bacon Wrapped Ramps
This is a great mix of flavors and textures. A perfect appetizer. Sweet, salty, curnchy and creamy. Makes 8 wraps, two per person.
Meyer Lemon and Ginger Sorbet
Meyer lemon is so distinctive that it deserves to stand on its own. And it does in this Meyer lemon and ginger sorbet recipe--It's refreshing, tart, & perfect.
Simple Pad Thai
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring. It comes together in less than a half-hour. First you'll need rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide; you soak them in hot water until they’re tender. Meanwhile, make a sauce from tamarind paste, now easily found in larger supermarkets or online. The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus. (It can vary widely in its potency, so be sure to taste as you go.) Made from fermented anchovies (and much like the garum of ancient Rome), fish sauce (nam pla) is another important ingredient. Honey and rice vinegar round things out.
Mint Sauce for Lamb
This mint sauce recipe is fleet-of-foot, capable of cutting through the richness of lamb with just the right mix of acid, fragrance, and sweetness.
Squashed Potatoes
This squashed potatoes or smashed potatoes recipe uses Susan Spungen's potato tostones technique but with a twist. These potatoes are the perfect side dish!
Two Peas with Preserved Lemon & Mint
I was making a spring-themed dinner for a friend who is watching her fat intake and came up with this easy side dish that combines very flavorful ingredients that really highlight the peas. - gluttonforlife
Chilled Lettuce Soup
Grilled Asparagus with lemon and garlic
This is a personally created recipe, though the basic flavors are pretty standard. It has been a success at many a barbecue.
Pineapple Basil Sorbet
Pineapple Basil Sorbet recipe that's both refreshing and delicious! It's so easy to make, only three ingredients (plus water). The perfect dessert for summer.
Pureed Roasted Parsnips and Butternut Squash w/ Creme Fraiche
The winter squash and parsnips at our local markets have been so flavorful and juicy in the past few months. I've been using them a lot. I needed a strong tasting vegetable dish for testing a stock recipe a few weeks ago, so I naturally decided to use some parsnips I had on hand. I happened to have a butternut squash, too, so I put them together. The combination of spicy and sweet is heavenly, especially when the squash is richly caramelized. To take the edge off, while giving this brightly hued combination a luxurious feel, I stirred in some creme fraiche right before eating. A few grains of the nicest finishing salt I have was all it needed. Perfection in a bowl. Mmmmmmm. Enjoy!!