Gluten-Free

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Anchor these in short vases filled with granulated sugar and win sweetest decor award.

Everyone loves brittle, and most people are happy to avoid the holiday shopping crowds, which is why homemade presents like this rule. Learn how to make brittle in this video.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

Save the hard-boiled egg yolks for your caviar accoutrements.

Crunchy shrimp (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.