Gluten-Free

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

ATTN: Pickle lovers. We’re here for you.

An easy, chile-spiked tomato salsa for all your taco needs. 

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

These ribs are tenderized with tangy kombucha—yep!—and flavored with Mexican mole spices.

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

A spiced and braised chicken that tastes like summer in the dead of winter.

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

If you thought it was impossible to make nut butter more delicious, try this added-value version.

Attention, lovers of squishy and chewy foods! This moody-glam dessert packs tons of bold sesame flavor into one super simple one-bowl cake.