Gluten-Free
3614 recipes found
Tacos With Green Beans, Chiles and Tomatillo Salsa
This filling works in tacos or on its own as a delicious summer salad. This is another summer taco filling that can also stand alone as a delicious salad.
Peas With Poached Eggs
Guacamole con Frutas
Toloache is one of the great treats of the theater district, up there with bumping into Laura Benanti in front of Joe Allen: the chunky guacamole with apple, pear and jalapeño that the chef Julian Medina serves at his marvelous little Mexican joint on 50th Street. Just add margaritas.
Cinnamon Roasted Potatoes
A cinnamon stick broken into pieces gives these potatoes a bit of Middle Eastern flavor. Roasting them first at 325 degrees, and then turning the heat up to 450, gives them a perfect crispness.
Seafood and Fish Mousse Sausage
Greek Baked Squash Omelet
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.
Sausages With Apples and Onions
There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let’s face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.
Boiled Red-Skinned Potatoes With Parsley
Maple Pecan Sweet Potatoes
Lime juice and maple syrup bring sweet, tangy flavors to these sweet potatoes. They taste even better the day after you make them.
Tomatillo Guacamole
This is a guacamole with a punch. The roasted tomatillos blended with hot chilies add acidity and spice to the creamy avocados. It has the luxuriousness of guacamole at just over half the calories.
Potato and Pesto Gratin
I’ve always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.
Polenta and Sausages for a Crowd (Polenta Alla Spianatora)
Picture a golden circle of polenta, spread on a large board or platter, and topped with a rich tomato-y sausage-laden ragù. It’s a traditional, somewhat theatrical way to eat polenta in Northern Italy, and it makes quite an impression when it’s brought to the table. Known as polenta sul tavola or polenta alla spianatora, it is usually served with forks but no plates, with guests gathered around the table for a very casual family-style meal. You can make it when there’s nothing in the house to eat except cornmeal and canned tomatoes, plus an onion or two.
West Indian Pepper Pot Soup
Potato and Swiss Chard Gratin
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
Rainbow Potato Roast
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn’t matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.
Saratoga Potatoes
In “America Cooks,” by the 1940s food writers Cora, Rose and Bob Brown, the trio declared: “A century ago, when Saratoga Springs was in its heyday as a fashionable resort, specialties from there swept the country, and one of them, Saratoga Chips, will endure as long as there are spuds left to slice.” They were partly right. The recipe has endured, all right, but Saratoga vanished from the name. We now call them potato chips.
Pork With Peppers and Chickpeas
Potato and Sorrel Gratin
When a friend offered me sorrel from her garden I accepted gladly. I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market. You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium. The gratin is not a typical creamy sliced potato gratin; it’s more like a potato pie. I cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese.
Warm Potato Salad
Chicken and Pepper Stew
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.
A Potato Dish for Julia
This recipe is adapted from “The Pleasures of Cooking for One” by Judith Jones, Julia Child’s longtime editor at Knopf, who gave it to The Sunday Times Magazine in 2009. It is easily prepared and a savory accompaniment to a steak or roast, crisp and buttery, with just a hint of garlic.
Kohlrabi Home Fries
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.
Braised Cabbage With Apple and Caraway Seeds
