Gluten-Free

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.

Crisp-skinned fish isn’t about high heat.

The only trick to this uncooked sauce is finding good canned tomatoes.

Cooking for 10 minutes will give an ever-so-soft center to the yolk. For completely firm yolks, cook an additional minute. For more guidance, read our best tips for making hard-boiled eggs.

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

There’s no shortcut when it comes to caramelizing the onions—be patient.

Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

This is the time to break out the grating attachment to your food processor.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.

Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

The fruit-to-sugar ratio in this marmalade makes it not too sweet and you can really taste the grapefruit.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.