Gluten-Free
3614 recipes found
Hearty Split Pea Soup With Bacon
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.
Curried Corn And Sweet Peppers
Bean and Green Herb Stew
This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia’s wonderful new book, “The New Persian Kitchen.” Louisa uses tofu in her stew; I’m just focusing on the beans, herbs and spinach.It’s crucial to cook red kidney beans thoroughly, because they contain a naturally occurring toxin called phytohemagglutinin that causes extreme intestinal distress but is reduced to harmless levels when the beans are boiled for a sufficient amount of time (10 minutes is sufficient, according to the Food and Drug Administration, but of course beans require a lot more cooking than that to soften). You should not cook them in a crockpot because the temperature may not be high enough to destroy the toxin, and you should discard the soaking water.
Dressing
Tacos With Roasted Vegetables and Chickpeas in Chipotle Ranchera Salsa
These winter vegetables sweeten with roasting and contrast beautifully with the chipotle-spiked cooked tomato salsa. It’s another easy do-ahead dish that can be reheated when the crowds are hungry.
Chilled Golden Beet and Buttermilk Soup
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
Chocolate Chestnut Cake
This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich’s baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.
Raspberry-Mochi Butter Cake With Matcha Glaze
This cake elicits awe on sight, and it’s a delightfully easy stir-and-bake dessert created by Margarita Manzke, the pastry chef and an owner at République, a restaurant and bakery in Los Angeles. Dense and chewy, mochi is a popular Japanese confection made from glutinous, sticky rice. It’s typically formed into pocket-size balls or squares but can also be made into cakes. As the rice flour batter comes together, it may seem gritty, but it will soak up the coconut milk and evaporated milk and soften as it bakes. Unlike many cakes baked with traditional flour, this gluten-free cake is so rich and moist that it’s hard to overbake. For the glaze, matcha powder is combined with confectioners’ sugar and coconut milk, which gives the cake an earthy tone, but you could easily swap in freeze-dried raspberry or strawberry powder.
Daikon and Carrot Pickle
Brooklyn-Style Hoppin’ John
Hoppin’ John and greens are two simple dishes that are required eating each New Year’s Day for Southerners (or anyone else, one imagines) who want to bring luck and prosperity.
Chocolate-Walnut Mousse Cake
Black-Eyed Pea Salad
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn’t find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel bulb contributes a delightful contrasting crunchy texture. It’s a great salad with or without the tomatoes.
Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Hot Mayonnaise
Purslane Salad With Cherries and Feta
This salad is inspired by one I ate in Greece. I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can’t get hold of it, substitute mâche, another high-omega-3 salad green.
Rabbit With Tarragon and Garlic
White Bean and Yogurt Green Goddess
I’ve always had a weakness for green goddess dressing. It has that creamy appeal that ranch dressing also has, with the heady flavor and fragrance of fresh tarragon, which is the key to its flavor. The base is modeled on the bean and yogurt salad dressing base that the Sodexo chef Lisa Feldman has introduced to school lunch programs. Serve it as a dip with spring vegetables like artichokes and asparagus or with crispy salads.
Arugula, Cherry and Goat Cheese Salad
This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you’re not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.
Fresh Peas a la Francaise
Parsley and Romaine Salad
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
Seared Salmon With Citrus and Arugula Salad
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Spinach and Endive Salad With Kasha and Mushrooms
Kasha is not the main ingredient here, so I wouldn’t call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Romaine and Radish Salad With Buttermilk Lemon Dressing
Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.
Mango Lime Sorbet
This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.