Gluten-Free
3614 recipes found
Rum-Glazed Mango And Papaya
Intense Chocolate Mousse Cake
There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.
Cherries With Chocolate In Ricotta
Strawberry Pavlova
The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It’s magnificent, and deliriously easy.
Caramelized Onion Dip With Frizzled Leeks
Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care). These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and thyme leaves, into yogurt or sour cream, and you’re on your way to dip nirvana. And just as your mother — or at least mine — made onion-sour-cream dip better with (French’s) canned fried onions, you can also take that idea back a hundred years and improve it: fry some leeks or shallots until they’re crisp. If you can manage to not eat those as you remove them from the pan, they enhance the dip even more.
Queso Fundido With Chorizo, Jalapeño and Cilantro
Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime. You’re welcome.
Greek Goddess Dip
This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.
Cucumber, Melon and Watermelon Salad
Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
Julia Child’s Eggplant-Walnut Dip
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.
Grilled Corn, Mexican Style
Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It’s pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.
Caramelized Corn With Fresh Mint
This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.
Beet and Potato Salad
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Grand Flanero's Pumpkin Flan
Som Tum (Green Papaya Salad)
In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Sushi Rice
Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Fatty ’Cue Brussels Sprouts
Adapted from the Fatty ’Cue restaurant in Brooklyn, this is a recipe that matches the flavors of southeast Asia to ones of New England. Sweet, smoky, fiery, crisp, soft — it’s a dish that could become a new Thanksgiving tradition, or just spice up a meal on a blustery evening.
Broccoli Crown, Leek and Potato Colcannon
As a last minute deferral to the need to have a green vegetable on the menu at Thanksgiving, we often choose broccoli. Broccoli on its own can be boring, but not in this dish, where it is cooked just until bright green and soft enough to easily chop fine and mix with mashed potatoes. The broccoli remains bright and tints the mashed potatoes pale green, with pretty green specks throughout.
Braised Red Cabbage With Apples
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.
Pan-Cooked Brussels Sprouts With Green Garlic
These can be served as part of a rice bowl with brown rice, but they also make a nice side dish with just about anything.
Roasted Sweet Potato Salad With Black Beans and Chile Dressing
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it’s great both ways.
Coconut Kale
The kale in this recipe, adapted from Meeru Dhalwala and Vikram Vij of Vij’s Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.
Lemony Brussels Sprout Slaw
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It’s not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)
Brussels Sprout Leaf and Baby Spinach Sauté
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.
Dandelion or Chard Colcannon
There are two choices here for the greens. Dandelion greens are bitter and chard is not, or only slightly so. I think the potatoes taste particularly sweet against the bitter dandelion greens, but if you don’t want such a profound contrast, use chard. Make sure to remove the stringy stems from the dandelion greens (which, Jennifer McLagan writes in her book “Bitter,” is really dandelion chicory and not the wild greens that like to take over your lawn and garden). The dandelion greens will retain their tough texture even when cooked, which also contrasts nicely with the soft, comforting potatoes, but it is a good idea to chop them finely. I don’t peel the potatoes; I like to mash them skins and all. Bunches of either red or green dandelion greens will work here.