Gluten-Free

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Squid is tender when it’s either cooked quickly over high heat, or gently for a long time. This is the quick version.

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

If you decide to make this best jambalaya recipe out in the wild, pack the perishables in a cooler.

The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.

Find turmeric at specialty, Asian, and health food grocers.

Kefir, a slightly looser, tangier version of yogurt is worth including in your breakfast rotation. Perfect blended in smoothies, with granola, or here in this breakfast jar.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

This ubiquitous and essential Vietnamese condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

You can substitute whitefish or hot-smoked salmon for the trout.