Gluten-Free

Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.

Not just scrambled eggs, but buttery, soft-scrambled eggs with tzatziki and a spice sprinkle that you never knew you needed.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

A deeply savory rice porridge topped with kimchi, scallions, peanuts, and shallots.

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

An unconventional panna cotta inspired by the flavors of falooda: rose syrup, pistachios, and golden raisins all join in.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

This just-sweet-enough, chewy-but-firm bar is bound together by peanut butter and honey.

Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a little Eastern European vacation.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.

Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.

Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.

These are impossibly fluffy on the inside and shatteringly crispy on the outside.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.