Gluten-Free

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Prefer a turkey, pork, or lamb sausage? By all means, use that instead.

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.

The broiled onion needs to be really black, all the way through, so that it’s dry enough to turn into powder to mix in this compound butter from Rose's Luxury. Things get smoky—open a window first!

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else.

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

If you haven’t cooked with MSG before, give it a try—chef Quealy Watson, Hot Joy, San Antonio, is a big fan.

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we’re suckers for za’atar).

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

This white chili recipe works well with ground chicken or turkey, too.

It’s simple, sweet, and gets better as it sits.