Gluten-Free
3614 recipes found
Tomato Frittata With Fresh Marjoram or Thyme
One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature.
Lamb Stew With Peaches and Verjuice
Louisiana Brown Jasmine Rice and Shrimp Risotto
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto. “It’s really nutty and comes out a lot creamier,” Mr. Link said.
Bay Scallop Aguachile
Adapted from John Martinez, Super Linda, Manhattan
Cinnamon Basil-Infused Whipped Cream
Polenta With Wild Mushrooms and Marinara Sauce
Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant. This was at the urging of Kay Rentschler, who is the creative director of the Anson Mills website and writes its recipes. She is very specific about the best way to cook the mill’s products, so I followed her instructions for polenta, which are shared here. The flavor of the corn is heavenly, and once it begins to thicken, you don’t have to stir continuously, so it is not tedious to make. You could serve polenta as a side, but I like to show it off and serve it as a main dish (a boon for those who now eschew pasta). It’s a wonderful vehicle for any number of toppings, but my favorite is a simple tomato sauce embellished with pan-cooked mushrooms, preferably meaty, flavorful varieties like oysters or maitakes. If you want to be extravagant, throw a few chanterelles into the mix.
Tomato-Rice Soup
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Green Tomato and Swiss Chard Gratin
This is a very comforting and pretty main dish with several layers of good flavor.
Parmesan and Dill Popcorn
Kalua Pig
Wild Rice, Almond and Mushroom Stuffing
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Bitter Greens Salad With Lemon-Mustard Dressing
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
Warm Chickpea and Green Bean Salad With Aioli
You could use canned beans for this, but then you wouldn’t have the broth to use for thinning out the aioli.
Red Bean Salad With Walnuts and Fresh Herbs
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I’ve cooked myself, but in a pinch you can make this with canned red kidney beans.
Risotto with Asparagus and Pesto
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.
Grilled Marinated Lamb Brochettes
Mussel Risotto
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out. So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto. You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
Baby Artichoke Risotto
Here’s another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don’t leave them out. Cheese is optional here.
Two-Bean and Tuna Salad
This is the most amazing version of tuna and bean salad I’ve ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I’ve used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you’re using canned beans, rinse them first. Whichever bean you choose, you’ll have an amazing light and satisfying meal.
Fresh Herb Risotto
This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Broiled Steak with Pineapple and Onion Salsa
Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees; then turn on the broiler. While the oven is preheating, leave a skillet or a grill pan (a ridged skillet) inside. The best pans for this are cast-iron, enameled cast-iron, or heavy-duty steel — not stainless steel, but what chefs call “black steel.” Almost needless to say, this pan must be all metal and not flimsy. Keep potholders handy. In most cases, that skillet will stay as close to the heating element as possible, about two or three inches away. That’s roughly the distance you want if you have an old-fashioned under-oven broiler, even though it will allow you to put the food closer, almost in contact with the flames. Adjustments may also be needed with a really powerful broiler, of the kind more often found in restaurants, where two or three inches may be way too close. After a little experimenting, you’ll find the ideal distance for your broiler.
Grilled Chile Flank Steak With Salsa
Spicy-Sour Potatoes With Cumin
