Gluten-Free

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.

Rhubarb’s signature tartness is actually brought down by pickling!

The shrimp is even better when it’s grilled.

A little bit of coconut oil make this curried hummus a complete dream.

Creamy avocado hummus, where have you been all our lives?

This bright pink and super creamy hummus is a party showstopper.

Harissa + hummus = heaven.

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.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg.

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.

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!