Gluten-Free

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.

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.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Don’t call this compote jam, but it would be quite fine on toast.

If you’ve never made posole, this is a good starter recipe.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

The sturdier your cress, the longer this salad will hold up at room temperature.

Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Choose dates that are soft and pliable—even if that means pitting them yourself.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

If you opt for canned instead of dried beans in this recipe, they won’t be quite as creamy, but you’ll save yourself some time.