Gluten-Free

You can find Thumbelina carrots at farmers’ markets. Roast them up and serve them with cumin yogurt.

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

This royal icing recipe is the only decorating icing you'll ever need.

Sweetened condensed milk makes this salted caramel recipe extra-luscious.

The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.

Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

A simple white wine pan sauce brings this one-skillet dinner together.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version