Gluten-Free

An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.

An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

Only slightly more involved than cracking open a jar from the grocery store.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.

This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.

Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce.

Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.

Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.

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.