Gluten-Free
3614 recipes found
Savory Toasted Pine Nuts
These tasty toasted pine nuts make a nice alternative recipe to nuts, for use in salads, on sauteed greens, or in savory cookies, crackers or pastries.
Salsa Verde
Danny Mena, the Mexico City native who is a chef at Hecho en Dumbo, described a good salsa as being “poignant” with heat when he spoke with Julia Moskin in 2010. This recipe for his salsa verde employs a good number of chiles — anywhere between eight and 12 — alongside a couple of pounds of tangy tomatillos. Ms. Moskin described it as “a rounded, tomatillo-based trickle of concentrated flavor with Serrano chiles.” This cooked sauce is ready quickly, and just as good as a table sauce as it is in a larger main, like chilaquiles.
Roasted Halibut With Lemons, Olives and Rosemary
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It’s a lighter main dish that won’t leave anyone hungry.
My Meyer Lemon Marmalade
I adapted this recipe from my well-thumbed copy of The New Basics. Using Meyer lemons adds a higher proportion of juice to the jam, so be prepared to cook it as noted. I increased the sugar to get the degree of tartness I was looking for in a marmalade. I borrowed Anna Pump's suggestion (via Ina Garten) to reheat the jam the next morning to thicken it properly. Tasty enough on toast with cream cheese, this marmalade might make a nice addition to a layer cake or swirled into muffins.
The Most Basic Chicken Stock
There is not much to this recipe! It is the most basic chicken stock that becomes the building block for many of my recipes I am a purist...I like recipes clean and simple. But you never know just how important something as simple as chicken stock will play in my recipes.
Ras el Hanout Pan Roasted Chicken
I was actually inspired by an episode of Top Chef when creating this simple roasted chicken dish. Perfectly spicy and floral bringing very new flavors to the palate, for some of us anyway...
Simple, Rustic Chicken
This recipe was developed out of necessity. Once, in Tuscany, in a rented villa with an inadequately supplied kitchen (how DO those Italians cook with so few accoutrements), we had a chicken that needed to be cooked. We had a villa-supplied, small, cheap charcoal grill, the type you can buy at a gas station. The grill had no lid so we had to figure out how to grill a whole chicken. We butterflied it, or rather, we split the chicken down the middle and gilled it until it looked done. The only flavorings in the villa were olive oil, salt and pepper, but there was rosemary growing all around, in huge, silvery bushes. The chicken was delicious, memorable, enchanced, no doubt, by the fact that we had had to improvise, and that we were out of doors on a beautiful evening in Tuscany. But I've made this simple, rustic preparation may times since and it is always delicious.
Citrus Rosemary Roasted Chicken
This is my go-to rosemary roasted chicken recipe for when we are having company over. I usually use lemons but it is good with oranges and tangerines also.
Poulet a la Oscar
Mes ami, the provenance of this roast chicken is a filmmaker friend of Madame's who found it great fun to cook one evening for her. I must say I like this simple, flavorful preparation.
Tzatziki with beets and mint
Interestingly beets are a great substitute for the classic cucumber in this dish. I have had great success serving it as a side dish for fish such as cod or tilapia.
5 Ingredient Onion and Garlic Soup
This easy and delicious onion and garlic soup recipe is my go-to since I always have everything I need on hand. It only has 5 ingredients and it freezes well.
Chicken Cracklins
Cracklins are the perfect savory movie snack and a great way to use leftover skin. This recipe makes crisp and chickeny cracklings with a bit of salt.
Hippie Popcorn (With Nutritional Yeast And Soy Sauce)
In this Popcorn recipe, melted butter, which is perfection in itself, is infused with lightly-toasted garlic. Soy Sauce & Nutritional Yeast give a shot of umami.
Sunchoke Chips
These sunchoke chips can be whipped up in minutes. This unique recipe with an artichoke alternative has such a unique taste, it will surely be a success!
Cayenne Popcorn with Nutritional Yeast
This popcorn would be great bar food - it makes you thirsty!!! The Nutritional yeast adds a cheesy flavor and lots of B vitamins.
Spicy Molten Blue Cheese Dip
Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more.
Warm Deconstructed Caesar Salad
Chocolate Mousse with Cointreau and Chocolate Shards
This cointreau mousse couldn’t be simpler to make, but the results are spectacular. Using good quality chocolate, milk and heavy cream, this recipe is divine.
MIGNONETTE FOR OYSTERS
I love oysters just as nature made them...right out of Tomales Bay, right out of the shell. The best oyster company on Tomales Bay (north of SF in Marin) is the Hog Island Oyster Co. which farms the best tasting oysters. They make a sauce that they call Hog Wash. This is sort of what I remember it tastes like.. And, it's quick to make when your ship comes in (with oysters)!
Winter Citrus Salad with Honey Dressing
This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Caramelized Grapefruit Vinaigrette
I like citrus-based vinaigrette recipes. But, sometimes the flavor is too thin, too faint and ephemeral. Caramelizing the grapefruit offset the bitter flavor.
Mostarda Mantovana - Fruit and Mustard Sauce from Mantova
The oldest recipe for Mostarda Mantovana was published in the 14th Century and is still the basis of the modern recipes. It is mostly made with pear and apple.
Port Wine Jelly
How could I post an Italian Wine Jelly without posting the most subttle of all the Jellies - Port wine. Well, being Portuguese and living in Italy does make me cook very different things so here is the Port Wine Jelly. Serve with red meat, grilled or roasted. Also is fabulous to brush on the meat when it is cooked and leave covered with aluminium foil to rest.
Whole Preserved Lemons
Variation on several recipes found on the internet.