Gluten-Free

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.

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.

This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour.

This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.

These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

Make this simple and super-satisfying soup your go-to weeknight meal.

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.