Gluten-Free

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

This jewel-toned salsa recipe can be used on more than just crackers.

Adding water is key to a smooth and spoonable consistency.

These crackers are gluten-free, Paleo, vegan.....and Whole30.

This herby veggie frittata works for breakfast, brunch, lunch, and dinner.

Eating clean doesn’t mean missing out on flavor.

Keep a couple of ripe bananas handy and eat this all week.

The coconut-date mixture in this recipe gets better the longer it sits.

Think of this as a spicy Green Goddess dressing.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

We tried this with a lot of different flours, but King Arthur was the best.

While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.

For a more caramel-y depth of flavor, toast the coconut flakes first.

Instead of strawberries, you can use one banana or a cup of any other frozen fresh fruit you like for this power shake recipe.

It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.

You might see some flecks of sumac even after you’ve strained the syrup. Leave it. It will only make this refreshing soda more attractive.

Sleepy? This warm milk recipe will help usher you off to dreamland.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.