Gluten-Free

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.

Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.

This tangy and slightly tropical curd recipe makes a good layer cake or meringue pie filling. Or, you know, dip shortbread cookies into it. If gifting this, transfer it to a glass jar and make sure the lucky recipient knows to keep it chilled.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Natural dyes work best in royal icing (pictured here) or buttercream frosting, not cake batter. Here's how to make yellow food dye and blue food dye.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

It’s not about the potatoes—it’s what you do to the potatoes. In this recipe, precook them until they’re tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

Known as mendiants in France, these adorned chocolate bites are a holiday tradition.

People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Left unadorned, these gummy candies look like precious gems, or they can be transformed into sparkly crunchy treats by tossing in coarse sugar before serving.