Gluten-Free

This rainbow trout recipe is ready in under 20 minutes, and that spiced-yogurt dressing? You're going to want it on everything.

A rich stew brought to life with butternut squash and warming spices like cardamom and clove.

Charred mustard and citrus make for a great combo, especially when combined with a marbled steak.

When we make vinaigrette, we always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.

This halibut recipe calls for ground almonds instead of breadcrumbs to get that ever-desirable crunchy coating.

This lima bean recipe with red wine vinaigrette makes a great side dish, though we'd happily eat it as a main course.

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.

White wine vinegar and capers pack tangy and briny flavors into this braise.