Gluten-Free
3629 recipes found
Sriracha Mayonnaise Sauce
Guacamole With Toasted Cumin
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Risotto With Asparagus, Fresh Fava Beans and Saffron
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one. A warning, though: fava beans are toxic to individuals with favism, caused by an inherited blood enzyme deficiency. Be cautious when trying fava beans for the first time.
Martha Rose Shulman’s Risi e Bisi
I splurge on English peas during their short season. If I can keep myself from eating them like candy, right from the pods, I’ll make this classic risotto.
Rustic Rancho Gordo ‘Yellow Eye’ Bean Soup
Spring Lamb and Flageolets With Fay’s Relish
Fergus Henderson’s Trotter Gear
Trotter gear? The British chef Fergus Henderson calls it that – an unctuous and shockingly delicious jellied broth made from pigs’ feet, vegetables and Madeira that imparts an intensely flavorful, lip-sticking quality to any stew or soup to which it is added. He gave The Times the recipe in 2009. It is project cooking at its most exciting and slightly ridiculous – a four- or five-hour process that yields 6 or so cups of glory to punch up any recipe for beans that you have on hand, elevate a beef-and-Guinness pie to extraordinary heights, make fantastic an otherwise benign casserole of baked chicken thighs. Friends and family will ask: What’s the secret ingredient? Say nothing until well after all the plates are cleared.
Chickpeas With Baby Spinach
This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
Oatmeal Crème Brûlée With Almond and Orange
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. “Putting salt and sweet together is always going to be successful,” Mr. Burke said. “That’s the classic candy bar trick.”
Green Pipian
This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it’s very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.
Octopus, Galician Style
Salmon With Yogurt-Curry Sauce
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.
Pan-Seared Halibut With Olive Oil Potatoes
Chicken Tagine With Peppers and Chickpeas
Rawia Bishara's Vegetarian Musaqa
Fried Green Tomatoes and Shrimp Rémoulade
Masala Winter Squash
Spiced and Herbed Millet
Millet is an underused grain associated with rough-hewn, well-meaning vegetarianism: although we all think it might be good for us, we doubt it will be one of life's true pleasures. But when it is tossed in a little oil, well-seasoned and simmered in broth, it produces a toothsome graininess, not as nutty as bulgur but more interesting than couscous. Leftovers make a great grain salad the next day: think tabbouleh and add masses of freshly chopped herbs, a judicious amount of good olive oil and a spritz of lemon juice.
Sweet Potato and Chickpea Curry
This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness. Meanwhile, the sweetness of the coconut milk, heightened by the soothing starchiness of the sweet potatoes, has as a counterpoint the fierce tang of tamarind. As a side dish, this recipe would be fine without the chickpeas, but as a meal, along with rice and maybe some steamed broccolini, they add heft and, if you're interested, protein.
Chicken With Green Olives
This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.
Braised Duck With Green Olives and Kumquats
Salad of Kumquats, Dates and Shaved Parmesan
Poached Scrambled Eggs
Rice-and-Egg Soup
This meal in a bowl is pure midwinter comfort. Loosely adapted from the Japanese dish zousui, beaten eggs are poured into a pot of hot stock and rice, where they set into soft, custardlike strands. You can use any kind of stock and any kind of rice, although the starchier the rice, the thicker the soup will be. You can also add cooked vegetables or pieces of meat for a heartier dish.