Gluten-Free

Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!).

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

This deeply flavorful Puerto Rican rice dish is to pernil as stuffing is to turkey—a holiday meal wouldn’t be the same without it. 

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper. 

This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

We love the chewy, bouncy texture of wood ear mushrooms.

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. 

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

A soothing green tea toddy you can drink on its own–or spike with mezcal.

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

The sweet-acidic-salty-gingery sauce, cooling mayo, and piles of wispy bonito flake toppings of Japanese okonomiyaki go great on pretty much anything.

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.