Gluten-Free
3614 recipes found
Millet and Greens Gratin
Millet can be dry, but here there’s lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that I’d frozen a while back. Look for beets with lush greens at your farmers’ market. There’s a lot of variation from one bunch to the next; I judge the beets I buy as much by their greens as by the bulbs.
Mango Blueberry Smoothie
This drink is similar to lassi, made tangy with buttermilk (or yogurt), mango and spoonful of lime juice. If you want to make a nondairy version, use almond milk or rice beverage.
Banana Wild Blueberry Smoothie With Chia Seeds
Because I use frozen organic wild blueberries for this, I don’t need to add any ice cubes. You’ll need to soak the chia seeds for several hours or overnight.
Green Smoothie With Pineapple, Arugula, Greens and Cashews
Pineapple can stand alone as a fruit to combine with greens in a smoothie. No bananas are required. I did add a piece of ginger to this smoothie and loved the way it pumped up the flavor. I didn’t use any dairy in this one, just orange juice. And I found that it required no additional sweetener, though you could add a teaspoon of agave nectar or honey if you wish. It’s best to use the pungent, feathery wild arugula for this. I used a baby greens mix that included kale, chard and spinach.
Spicy Tunisian Carrot Frittata
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove. This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
Coconut Pineapple Pumpkin Seed Smoothie
I got the idea of making ice cubes with coconut milk from the nutritionist Jonny Bowden. You get the welcome coconut flavor, always compatible with pineapple, and the icy texture, but not so much coconut milk that the calories skyrocket.
Pineapple Chia Smoothie With Herbs
I love pineapple smoothies. In this one I use carrot juice for the liquid and it works beautifully, as it’s neither too sweet nor too acidic.
Fennel Rice
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
Mixed Grains Risotto With Kale, Walnuts and Black Quinoa
You may be surprised by the quantity of slivered kale that goes into this risotto. It will cook down as you stir and simmer the rice. Get into the habit of cooking and freezing grains ahead so you can make multigrain risottos like this without having to take the extra step of cooking the quinoa — though it only takes 15 to 20 minutes to cook this grain. Note that you might not use all of the stock; I just don’t like coming up short. Freeze what you don’t use.
Red Berry, Cabbage and Almond Smoothie
Another high-anthocyanin red smoothie, this one also delivers the benefits of red cabbage, a cruciferous vegetable high in antioxidant-rich sulfur compounds, and almonds, a very good source of manganese and vitamin E.
Pear and Arugula Smoothie With Ginger and Walnuts
Arugula may seem like a strange ingredient for a smoothie, but this combination is a real winner, a great lunchtime smoothie.
Tomatillo Pineapple Salsa
This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.
Breakfast Bars With Oats and Coconut
A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)
Tomato Frittata to Go
Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that tastes terrific cold.
Blue Crab And Melon Soup With Nori Crème Fraîche
Sorghum Bowl With Black Beans, Amaranth and Avocado
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it’s good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew. You can find amaranth at many farmers’ markets and Asian markets. The beautiful purple and green leaves are high in anthocyanins, known for their antioxidant properties, as are black beans. Substitute baby spinach if you can’t find it.
Creamy Pine Island Onion Soup
Peach Preserves
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course. The preserves should last about two weeks, refrigerated.
Beet-Rum Mousse
Cinnamon Basil Chocolate Mousse
Jicama Relish In Chilpotle Marinade
Vegan Chocolate Chip Banana Cake
This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.
Strawberry Sorbet
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.
Lemon Gelato
A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream, itself a cool dollop of heaven. What happens, rather, is that the small-volume scent of lemon makes the eggs eggier and the custard creamier. In short, we're talking platonic ideal of ice cream.