Gluten-Free
3630 recipes found
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.
Celery Root, Red Cabbage and Potato Colcannon
Celery root, or celeriac, is an under-appreciated vegetable that always pleases. I love it shredded, in a creamy salad called celery remoulade, but I think cooking brings out the best in this vegetable. It develops some sweetness, as does the red cabbage, which also contributes texture to this comforting colcannon. The purée will take on a pinkish hue from the cabbage.
Scalloped Potatoes With Tarragon
This scalloped potatoes recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country — russets and Yukon Golds — did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region’s drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukon potatoes work equally well.
Glazed Parsley Carrots
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Brussels Sprouts With Bacon and Figs
Pan-Roasted Green Beans With Golden Almonds
This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.
Seared Brussels Sprouts
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don’t use an expensive olive oil for this dish. It should not have a strong flavor.
Garlic Mashed Potatoes
These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Mashed Carrots and Potatoes
Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you’re serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It’s also very good on roasted carrots.
Baked Acorn Squash With Walnut Oil and Maple Syrup
Acorn squash has a mild flavor and goes well with sweet and nutty seasonings. This makes a nice Thanksgiving side dish, though you might want to cut the baked halves in half again for smaller portions.