Gluten-Free
3626 recipes found
Blackened Salmon
Coating fish fillets in a flavorful spice mixture and cooking them in a searing-hot pan until blackened is a technique popularized by legendary Louisiana chef Paul Prudhomme. In this version, center-cut salmon fillets gain a crisp, deeply seasoned crust while remaining tender and flaky on the inside. For the telltale blackened crust, you’ll need to start with a hot pan (cast-iron works best). Be sure to crack a window and turn on the exhaust fan, if possible, as there will be some smoke. Serve blackened salmon with any combination of side salad, rice and grilled or roasted vegetables; or use as a filling for tacos or fish sandwiches.
Egg Muffins
Baked egg muffins are an ideal weekday breakfast: They’re portable, easy to make in advance and endlessly adaptable to what’s in the fridge. This recipe calls for a colorful mix of spinach, tomatoes, bacon, Cheddar and feta, but feel free to experiment with your own combinations. Aim to keep roughly the same ratio of ingredients that contain more water, such as tomatoes and spinach, to less wet ones like cheese and bacon. For a vegetarian version, replace the bacon with chopped steamed broccoli or sautéed mushrooms.
Baked Cod
This is a very simple method for baking cod, with an ingredient list both short and mighty. Minced herbs, garlic and scallions give the mild, flaky fish lots of flavor -— but you can feel free to substitute whatever fresh or dried herbs you happen to have on hand, since cod takes well to a range of herbs and flavors. As the fish bakes, the lemon juice mixes with the olive oil and seasonings, resulting in a bright and savory sauce. Spoon it over the hot fish and serve directly from the baking dish, with roasted potatoes and a green salad on the side.
Gai Lan (Chinese Broccoli)
A member of the brassica family, gai lan (also known as Chinese broccoli) tastes like a cross between broccoli and broccoli rabe, with a nice balance of slightly sweet and bitter. Gai lan is typically boiled or steamed with aromatics, then enjoyed plain or drizzled with oyster sauce. Here, it’s simply pan-steamed with garlic, ginger and toasted sesame oil. White pepper, common in Chinese cookery, offers milder heat that pairs well with the gai lan, but black pepper is also fine. This quick side is wonderful with roasted chicken and fish; leftovers can be chopped and added to fried rice or pasta the next day.
Baked Chicken Drumsticks
Chicken breasts and thighs are perennial favorites when it comes to weeknight dinner recipes, but for another quick-cooking and flavorful chicken dinner, consider these baked drumsticks. Coated with a mix of everyday pantry spices and roasted until browned and tender, they are reliably delicious with very little effort. Like chicken thighs, drumsticks are forgiving to cook: While technically cooked through at 165 degrees, they remain juicy and moist at even 175 degrees and higher. Serve them with your favorite weeknight side dishes, such as rice pilaf and lemony steamed broccoli, or a big plate of crudités and ranch dressing for dipping. Finally, if you like things on the spicier side, add a pinch of ground cayenne to the spice mixture, or sprinkle with a few shakes of your favorite hot sauce when the chicken comes out of the oven.
Slow-Cooker Boneless Chicken Breasts
These simple, savory chicken breasts are money in the bank on a weeknight: Chop them for a salad, tuck them into quesadillas or tacos with cheese and salsa, add to a ready-made simmer sauce, or toss with pasta. The seasoning is punchy but neutral enough to work in many preparations, and you can easily tweak it to your taste by, for instance, slightly increasing the cumin and red pepper to make tacos, or decreasing the cumin and increasing the thyme to make a classic chicken salad. The real key to this recipe is checking the internal temperature of the chicken. White meat will dry out if overcooked, so pull the chicken out of the slow cooker when the thickest part of the breast reaches 155 degrees for about a minute, which will ensure juicy, tender meat that’s fully cooked.
Pollo a la Piña (Pineapple Chicken)
Pineapples are grown all along the Pacific Mexican coast and are used in raw salsas as a condiment and in cooked salsas to give a sweet and tart counterpoint to spicy chiles and roasted meats and veggies. Pollo a la piña is a bright and savory dish with a smoky spicy kick from canned chipotle chiles in adobo and tropical sweetness from chopped pineapple and orange juice. This tender and juicy chicken makes a great taco filling. Or pile it on a bun with pickled jalapeños and shredded cabbage for a sweet, spicy and smoky sandwich reminiscent of the best BBQ but without firing up the grill.
Lemony Chicken Thighs With Chickpeas and Dates
This flavor-packed, one-pan dinner harnesses the full power of bone-in, skin-on chicken thighs. By gently searing the chicken skin, you get the crispiest skin possible, plus a pool of chicken fat. Use that fat to soften and season the chickpeas, jammy dates, onions and garlic that round out the dish. Sprigs of rosemary and strips of lemon peel perfume the chicken as it gently cooks in the oven, while a squeeze of fresh lemon juice adds a bright finish at the table.
Gukbap (Beef and Bean Sprout Soup With Rice)
Gukbap means “soup rice”: a rich category of Korean dishes where a scoop of steamed white rice is served inside a warming bowl of brothy soup. This variation of a classic Korean gukbap from Jeonju, South Korea, leads with beef and radish, bolstered by a hearty handful of kongnamul, or bean sprouts, which lend both protein and aroma. Many soups can be gukbap, so long as you serve it with the rice. The key to a good gukbap is the homemade broth, threaded with quiet umami: the kind of flavor you can’t get from a box.
Matcha Overnight Oats
Oats and a matcha latte make a wonderful breakfast pairing, but this recipe goes one step further to combine them into matcha overnight oats, an effortless breakfast that will delight lovers of efficiency and morning matcha. For vibrantly colored oats and a strong matcha flavor, whisk the oat mixture with a full teaspoon of matcha powder, but feel free to decrease that amount for a more delicate flavor or lower caffeine level. Refrigerate the oat base at least 3 hours to thicken (or overnight), then adjust the desired thickness to taste, adding more milk to thin as desired. To serve, top with thick, creamy Greek yogurt and vibrant fruits of choice, like raspberries, mangoes and blueberries.
Cinnamon Date Smoothie
When the craving for a cinnamon bun strikes but you don’t want to go through all the proofing, forming and baking, this smoothie almost hits all those notes in a snap: buttermilk steps in for the tang of cream cheese icing, dates offer their caramelly sweetness, and nutty flax brings that freshly baked aura. Don’t skimp on the salt, which helps all the flavors pop.
Pão de Queijo (Chewy Cheese Buns)
Brazil's pão de queijo stands out among Latin American cheese breads for its simplicity and irresistible chewiness. The secret lies in tapioca starch, extracted from cassava root (also known as manioc or yuca) native to Brazil, which gives these buns their distinctive texture. Pão de queijo is traditionally made with queijo minas, a cow’s milk cheese with a mild flavor, plus sweet or sour tapioca starch (or both), but this adapted version uses more readily available cheeses and omits the sour tapioca starch without compromising that addictive chewy texture. The straightforward nature of this recipe is a great way to highlight your favorite cheese's flavor. While pão de queijo is traditionally enjoyed on its own, the optional tangy, sweet-heat guava dipping sauce pairs perfectly with it, offering a Caribbean twist on that classic guava and cheese pairing. You can freeze the buns for future meals and bake them off as needed, as they are best eaten the same day they are baked.
Chocolate Torte (Torta Caprese)
Torta caprese is a dark, rich almond and chocolate cake lifted only with whipped eggs. Originally from the Italian island of Capri, they’re usually made with raw almonds or almond flour. This version uses toasted, salted almonds to add a bit more savory, roasted almond flavor. The almonds must be ground in a food processor before folding into the batter, but if you don’t have one, feel free to substitute 6 ounces almond flour plus 1/2 teaspoon more salt. Adding some of the sugar to the egg whites while beating makes it much easier to achieve medium-stiff peaks without over-beating them. It also makes them smoother and easier to incorporate into the chocolate mixture and helps create a light flaky top.
Eggnog Pudding
When it comes to luxurious holiday beverages, eggnog really takes the cake. Or in this case, the pudding. It’s no surprise that thick, creamy eggnog makes an equally thick and creamy pudding with hardly any effort. Store-bought eggnog is mixed with whole milk to balance out its richness and nutmeg is added for an extra hit of nostalgic spice. Rum or rum extract can be added at the very end to lift spirits even higher. This is a perfect recipe to place on your holiday dessert table for guests, or to use up any lingering eggnog in the fridge after the party has ended. It can be topped with any accessories you desire, such as crushed gingersnaps, cinnamon whipped cream or simply an extra dash of nutmeg.
Ginger Sesame Granola
Anchored by earthy tahini, oats and almonds, this just-sweet-enough mixture pops with each bite of vibrant candied ginger. A touch of zippy ground cardamom and floral vanilla and a generous dose of flaky salt further enhance the complex aromas. The addition of egg whites helps to bind the ingredients together and provide an extra boost of morning protein, although they are easily omitted to accommodate dietary restrictions. Make a big batch in the evening to warm and perfume your home, then enjoy it sprinkled over yogurt for an easy breakfast.
Big Crème Brûlée
The classic French dessert throws off its formality in favor of family-style fun. You can use the broiler or a torch to caramelize the sugar on top — just make sure the dish is fully chilled before this final step so you don’t scramble the voluptuous, vanilla-flecked custard.
Shorbat Adas bil Hamod (Lentil Soup With Greens)
This traditional Lebanese soup is as simple as it is special. “Hamod” means sour in Arabic and, in this case, refers to the generous amount of lemon juice that brightens the lentil soup at the end. This acidity, paired with the flavorful garlic and cilantro oil that's poured all over the top, is what makes this otherwise humble soup stand out. If you don’t have brown lentils, then green ones will do. You can also swap out the chard for another leafy green like spinach, and play around with the spices. If you prefer a thinner soup, add in a splash more stock or water to your desired consistency.
Smoked Mozzarella Pāo de Queijo
Smoky, cheesy Brazilian pão de queijo, made easy with a blender! This recipe uses popover tins for perfectly golden, airy bites.
Kaab el Ghazal (Gazelle Horn Cookies)
Kaab el ghazal, also known as gazelle horns, are cookies beloved by many Moroccans and are typically shaped like a crescent, mimicking the curve of a gazelle's horn. They are made from a fragrant almond-based dough, flavored with orange blossom water and a hint of cinnamon. In this version, the dough is coated in sesame seeds before baking, giving these gluten-free cookies a distinctive nutty flavor and a subtle chewy texture that contrasts beautifully with the soft, aromatic filling inside. Often enjoyed with tea, these cookies are a staple during special occasions and celebrations such as Eid al Fitr, which marks the end of Ramadan. Traditionally, blanched almonds are ground at home in a food processor, but this recipe simplifies the process by calling for store-bought almond flour.
Rum-Buttered Almond Cookies
Nutty, buttery and a bit boozy, these festive cookies come together in minutes, making them perfect for holiday baking. (They also happen to be gluten-free.) Reminiscent of the almond flavor and pillowy texture of an Italian pignoli cookie, this recipe calls for brushing them with rum-infused butter twice — once before baking and another round when hot from the oven — which imbues them with even more warmth and richness.
Pumpkin Spice Honeycomb Cake
This take on bánh bò nướng, a classic Vietnamese dessert, is spiced with comforting fall flavors and doused in white chocolate — and integrates pumpkin purée. Also known as honeycomb cake, this dessert has a dense, chewy interior, with a crusty exterior that makes it so snackable. Besides the irresistible flavor and texture, the recipe offers a delicious gluten-free option for your dessert table. The batter requires a few rounds of straining through a large fine-mesh sieve, so make sure to set up your work station for success, with two large bowls that can accommodate the batter. Try to not overmix, and use gentle stirring motions to prevent too many bubbles forming in the batter. A reliable nonstick Bundt pan will make unmolding the cake a breeze.
Chocolate Amaretti Cookies
A platter of cookies is always a welcome sight, and these chocolate amaretti, made with almond flour, cocoa, egg whites and a dash of almond extract, are so simple to prepare. These almost beg for an espresso as accompaniment, or a small glass of dessert wine. With their crisp exterior and chewy interior, what’s not to love?
Pumpkin Spice Cheesecake Bites
Easy to bake and totally gluten-free, these pumpkin cheesecake bites are inspired by Japanese soufflé pancakes, which fold in whipped egg whites to create a fluffy, cloud-like texture. For best results, there are a few things to note when making these cheesecake bites: The ingredients you use should be room temperature, especially the cream cheese. (This helps them blend together smoothly and keeps you from having a lumpy cheesecake.) This recipe also asks for a water bath, which will help the cheesecakes bake evenly. The results will be well worth the effort.
Sweet Corn Tamales
Tamales are a traditional Mesoamerican food enjoyed for millennia across the Americas and the Caribbean. The practice of wrapping food in leaves for cooking is found worldwide for good reason: It’s both convenient and delicious. While tamales have a reputation for being labor-intensive, these four-ingredient sweet corn tamales simplify the process, employing every part of the ear — husk, kernel, cob and silk — and don't require a separate filling. Instead, the flavor of sweet corn stands on its own, making these tamales achievable on a lazy weekend morning. Inspired by Michoacan's uchepo, which can have as few as two ingredients, not including salt (sweet corn and baking powder), these tamales are versatile. Serve them with savory toppings like Mexican crema, salsa macha and/or roasted peppers. Or, lean into their sweetness and top with Greek yogurt, berries and a drizzle of honey. If wrapping and steaming tamales feels daunting, try the oven method.