Gluten-Free

Studded with poblanos and Yukon Gold potatoes, this Mexican-style picadillo is good enough to eat straight from the pan.

If there’s a more chic dessert move, we do not know it.

A simple stovetop method brings out the best in this earthy root veg.

A creamy, curried soup you can make on a weeknight, no sweat.

A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.

With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.

Boiling lobsters robs them of their sweet, briny flavor. Instead, steam them with this easy method.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Cooked frozen shrimp defrost quickly to become a spicy shrimp salad that you can easily dollop onto endive spears. A new party favorite.

This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.

A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.

A simple marinade, made with caper brine, becomes a punchy pan sauce, with melted butter for a velvety texture and whole capers for pops of tang.

Crispy, creamy, craggy, and delightfully simple to make.

Instead of roasting, toss your brassicas in a skillet for a quick side dish.

Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.

Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.

This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.

Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.

As author Clarissa Wei recovered from childbirth, this soup provided the nourishment and comfort she needed.

Split open like a baked potato, eggplant becomes a custardy vessel for dinner.

Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.