Gluten-Free

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

The smoky and sweet pineapple flesh can be scooped out and added to salsas, spooned over shortcakes or ice cream, or served alongside grilled pork, chicken, or fish.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

A simple summer side dish that goes with everything you’re grilling.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

A kicky chile-lime dressing wakes up your weeknight salmon.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice.