Gluten-Free

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Fresh celery lightens this guacamole and adds some serious crunch.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Toasted walnuts go the extra mile in this simple but versatile side dish.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…