Gluten-Free

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.

Comfort and flavor are at the heart of this velvety squash and plantain soup loaded with aromatics and topped with a crunchy apple garnish. 

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

A spiced lime and yogurt marinade tenderizes and flavors this spatchcocked chicken, served with a salsa made from vegetables and pepitas roasted alongside.

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

This vegetarian cauliflower taco recipe uses the smoky adobo sauce from a can of chipotle chiles to bring big flavor to the titular roasted veggies.

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

Breakfast or dinner? You get to pick with these one-pot curried chickpeas and eggs bursting with tingly heat and herbaceous flavor. 

This sweet and spiced chai is a cross between gingery masala chai and rich hot cocoa—the best of both cozy drink worlds.

Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.

A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.

A grown-up drinkable take on the classic combo of PB&J, with tahini for nutty richness and cinnamon and vanilla for a little added complexity.

This velvety chimichurri riff combines the sauce’s signature acidity and herbaceousness with yogurt’s mellow tang for a versatile two-in-one marinade and good-on-everything condiment.

The ultimate comfort food but with a Caribbean twist, this shepherd’s pie has a savory and spicy beef base with a creamy potato topping.

Sweet strawberry, zingy ginger, and creamy yogurt join forces in this punchy pink refresher. Added dates ensure the final smoothie isn’t overly tart.

This green smoothie gets its kick of nutrients from a heap of spinach or kale and its energizing tropical vibes from coconut water.

Meet your new favorite, a cumin-and-jalapeño-spiked take on scrambled eggs. Enjoy them straight out of the skillet or stuff them into tacos.

Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.

These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.

This staple of Bangladeshi home cooking is packed with flavor and comes together easily and quickly on any busy weeknight. 

Oven-roasted broccoli is exceptionally versatile. Once you master the basic recipe, you can finish it with any number of sauces or toppings.

Everything you want in an easy strawberry smoothie, it’s perfectly creamy from milk, Greek yogurt, and bananas, and just sweet enough from a dollop of honey.