Gluten-Free

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

A punchy fish sauce vinaigrette works as a marinade and as a dressing for glass noodles and handfuls of basil and cucumber.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone. 

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.

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.

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

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.