Gluten-Free

Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue. 

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream. 

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

These Bangladeshi sweet fritters are fluffy and tender on the inside, crispy and craggy on the outside.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to go.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture. 

To make chitranna, which translates to “mixed rice" in Kannada, bright yellow rice, colored with turmeric, is sautéed in oil that's been seasoned with black mustard seeds, curry leaves, chile, the umami-rich spice asafetida, and urad dal and chana dal, two lentils that add a nutty taste and crunchy texture. The dish is finally garnished with fried peanuts, grated coconut, cilantro, and a generous amount of lemon juice, resulting in a symphony of savory, sour, sweet, spicy, and herbaceous notes.

Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing. 

Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required. 

Juicy ripe peaches, raw sweet corn, and roasted peanuts come together in this peak summer snack—a perfect way to refresh after a day in the sun.

This Persian rice dish, known as kateh gojeh farangi, is the ideal late summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor.

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.