Gluten-Free

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.

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

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.

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.

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

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.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

Feel free to sub store-bought tortilla chips for the tostadas.

Find maca powder, made from a root native to Peru, at health food stores and supermarkets with a robust natural foods section.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).