Gluten-Free

The mustard and caraway in this salad play off each other to evoke a little deli deliciousness. You can dress the beets up to a day in advance, but wait to add the almonds just before serving.

Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.

You can prepare steel-cut oats according to package directions. Or quicken the morning cooking by soaking the oats in boiling water before you turn in the night before; in the morning, just put the pot on the stove and they’ll cook in about 10 minutes

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

“The grapefruit brightens everything in this dish.” —Eleanore Park, BA recipe tester

Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.

Our no-soak bean recipe is foolproof and ripe for improvisation. Throw in whatever moves you and simmer away.

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor

Cook the chickpea mixture until it resembles wet concrete; it won’t set up if it’s undercooked.

Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

Prefer a different berry? Feel free to swap it in.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

This deceptively simple condiment is as addictive as pesto and as transformative as a squeeze of lemon. Spoon it onto fish, chicken, steak, roasted vegetables, or even pasta.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

This crunchy, nutty, oat-packed loaf can be sliced for breakfast on the go, toasted and topped with yogurt or cream cheese, or eaten in place of an energy bar. 

For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.