Gluten-Free

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

These quick-cooking lamb chops make dinner feel instantly fancy.

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

Sous vide chicken has the silky texture of poached, and you can throw it on anything—tacos, salad, soups, sandwiches.

The sous vide steak is great for parties since you can cook the steak to the ideal temperature (way) ahead of time and quickly sear it before serving.

Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.

The halibut is brined briefly in salt water, which seasons it all the way through.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

An appetizer you can have it ready within 10 minutes of walking in the door.

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

Healthy waffles? They do exist!

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes.

This hot honey butter is only 3 ingredients—and heaven on cornbread.

Coconut cream gives this soup velvety richness.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

These crunchy garlic chips belong on every steak you make.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.