Gluten-Free

This spicy-sweet chicken transforms a bird right off the rotisserie into a versatile filling for nachos, enchiladas, tacos, burritos, and more.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Serve this caramel over ice cream, stirred into yogurt, or drizzled over a brownie or slice of pound cake whenever you want the chill effect, without that "herbal" flavor.

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.

Give a store-bought bird a new identity by simmering it in a quick tomato-bacon braise.

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

It’s fast, it’s easy, and makes for a killer steak sandwich for dinner tomorrow, a little strategy we call nextovers.

Why choose between verde and roja salsa when you can have both?

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.

This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

A breakfast you’ll want to eat on repeat.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

This is a great excuse to treat yourself to some seriously delicious vinegar.