Gluten-Free
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“Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.” —Alison Roman, senior associate food editor
3.0
(3.1)
Quick
“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
4.0
(3.82)
Quick
“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor
3.6
(3.58)
Easy
Some parsnips can have a woody core, which you’ll want to cut away before cooking.
3.7
(3.73)
Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.
4.0
(4.1)
Quick
Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.
4.0
(3.82)
Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.
4.0
(3.89)
This corned beef hash is a two-step process, but nothing about it is difficult.
4.0
(3.81)
Easy
Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.
4.0
(3.81)
You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.
4.0
(4.07)
The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.
4.0
(3.81)
Quick
A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.
Quick
Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.
4.0
(4.02)
Quick
With a steak this thick, you need to season liberally. As in, the surface should be virtually white from salt kind of liberally.
4.0
(3.94)
These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.
3.5
(3.5)
Easy
Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.
4.0
(3.8)
We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.
Easy
It’s worth picking through the potatoes to find ones that are all about the same size for this Hasselback recipe. Click here for a step-by-step guide on how to prep them
4.0
(4.11)
Quick
This simple, palate-cleansing salad looks great with different types of radicchio—some are deep burgundy and round; others have spotted, ruffled leaves.
3.6
(3.57)
Easy
This pecan fudge recipe is similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.
4.0
(3.8)
On the sweeter end of the spectrum, this granita is a great foil for the briniest oysters.
5.0
(5)
If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.
2.0
(2)
Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.
3.5
(3.5)
Quick
If you can’t find white balsamic vinegar, substitute white wine vinegar and increase the sugar to 1 teaspoon.