Gluten-Free

A boneless rib eye is your best bet, plus it’s easier to serve family-style.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

This might look and sound like any other cauliflower dish out there, but this one serves up the perfect balance of crunchy, fatty, tangy, creamy, and salty. We can’t get enough.

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

This banana-based "ice cream" adds a sweet depth of flavor by caramelizing the bananas first, then puréeing them into a smooth cream. Plus, the toppings possibilities are endless!

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

You want that lamb fat to render out gently; it’ll eventually become part of the sauce that will tie the whole dish together.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

You’ll want something crunchy to go with the soft pudding. Pistachios are just the start! Choose any nut or seed you like.

Plus: the secret ingredient for a much creamier flavor.

This not-too-sweet curd can also be drizzled over pancakes, berries, or ice cream.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.