Gluten-Free

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.

For an easy make-ahead dessert that’s also a showstopper, look no further.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.

This free-form meatloaf is infused with coriander, cumin, and cinnamon, making it anything but an ordinary weeknight meal.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.