Gluten-Free

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

Make this peppery salad in the late summer when the plums are perfection.

A bean salad fit for an elaborate Italian dinner party. Make it happen.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes.

Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.

This salad recipe hits all the flavors we crave in a weeknight dinner: a hit of spice from the chiles, heartiness from the beef, crispy crunch from fresh veg, and even a bit of sweetness from the honey. We highly endorse cooking off extra rice noodles to keep on hand for low-maintenance stir-fries and soups for later in the week.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

The classic wedge salad recipe... reimagined!

The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.

It’s sweet, spicy, and tart—and we have four ways to use it.

Smashing the cucumbers augments the vegetable’s ability to absorb seasonings. Meaning this crunchy salad is packed with flavor.

Smashing the cucumbers lets the crunchy veg soak up all the dressing—in this case, an easy Italian dressing of red wine vinegar, honey, and red onion.

A simple recipe for cauliflower rice that you can doctor up however you want—but you should try our coconut-turmeric relish on top.

How to make steakhouse-quality steak at home.

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.

No, it’s not a steak. But a vegetable can dream!

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

Chicken thighs are our desert-island weeknight protein.

Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.

Cauliflower shaved into thin, crunchy slices will have you seeing the vegetable in an entirely new light.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal.