Gluten-Free

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.

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 creamy puréed soup with delightful crunchy things sprinkled on top.

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

One of the easiest, most impressive weeknight dinners we know.

On New Year's Day, Julia Sullivan makes these collard greens with a side of black-eyed peas for good luck.

The ultimate fancy-but-not-too-fancy date night dinner.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

A simple, creamy baked egg recipe with a limey-hot sauce on top.

A super healthy way to start the day.

The classic summer salad gets a roasty cold-weather makeover.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

These are like homemade Sour Patch Kids, and we can't stop eating them.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!

The classic Cuban braise that definitely requires a side of maduros and beans.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.