Gluten-Free

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.

This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

To make this dish vegetarian, skip the shrimp and use cubed pumpkin or squash instead.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. 

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.