Gluten-Free

We love the just-set creamy texture of a stovetop frittata, but it does make it a little scary to handle. if you aren’t sure about inverting it to get it out of the pan, we have your back. Instead of flipping, transfer it to a 350° oven to finish cooking through.

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

The only acceptable reason to use the drool-face emoji.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

Strange as it may sound, and although it is surely not the healthiest way to cook broccoli, do give this a try. You will be amazed at how even broccoli can become what tastes like an indulgent, olive oil–laden, garlicky treat.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

The squid only takes 3 minutes to sear for this simple salad.

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

Cheesy, peppery polenta you can make in an Instant Pot.

For the clearest caramel and smoothest custard, we found that ceramic or glass baking dishes work best.

You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!

A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.

For the holidays, Meherwan Irani makes this centerpiece-worthy crown roast with black peppercorn, fennel seed, and cumin.

A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.

A creamy puréed soup with delightful crunchy things sprinkled on top.

A totally hands-off recipe that can be assembled ahead of time.