Gluten-Free
3629 recipes found
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.
Tri-Tip Steak With Tomato Romesco
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.
Tangerine-Passion Fruit Marmalade
For years, I made passion-fruit curd as gifts. Then a few years back, I got on a marmalade kick after reading about it in John Thorne's book "Mouth Wide Open." This year: the best combination possible! I buy frozen passion-fruit pulp from brands like Goya and La Fe. It comes in 7-ounce packs, which is about 1.5 cups when defrosted. I don't bother with the full canning treatment--I just pack in sterilized half-pint jars, and it lasts in the fridge forever.
Garlic Rosemary Butter
We use this rosemary garlic butter recipe with everything from garlic bread and scrambled eggs, to pasta and mashed potatoes. You can use other herbs, too.
Cranberry-Orange Relish
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt or in a post-Thanksgiving sandwich.
Sweet and Sour Winter Squash
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Winter Squash and Potato Gratin
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Can't live without you Garlic Infused Olive Oil
I decided to make life simple and make my own DIY Garlic Oil and have it handy for all the recipes that call for garlic. Made with only 2 ingredients! Try it!
Pineapple Cranberry Deliciousness
My mom always made this on Thanksgiving when I was growing up. I always look forward to seeing the first batch of fresh cranberries arrive so I can get my fix! Mom always made it with walnuts. But, living in TX, I usually use my local pecans. It's all good!
Cranberry Pomegranate Sauce
This is a delicious sauce served hot or cold with turkey or pork
Risotto With Winter Squash and Collard Greens
Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.
Black-Eyed Peas With Collard Greens
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
Tangy Brussels Sprout Chips
My sister (Kersh in the Kitch) had Brussels Sprout Chips at a dinner party a few years ago, and being the Brussels lovers we are, we couldn't wait to try it ourselves. My version uses garlic powder and tangy lemon juice for an extra fresh zippy flavor that enhances and complements the chips perfectly!