Gluten-Free

A simple combination of shallots, chile, and loads of acid, fat, and salt transforms any mediocre melon into something juicy and joy-inducing. Feta helps too.

We obsessed over all the details so you don’t have to.

We may be biased, but this is by far the best lemonade recipe we’ve tried.

It’s excellent at any temperature and sturdy enough to make ahead.

Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.

An all-purpose gluten-free blend does the heavy lifting here, keeping the ingredient list short and sweet.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

Tahini (an untraditional but logical addition) adds richness to this plant-based riff on sesame chicken.

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

Braised chicken thighs, sweet Italian sausage, and roasted potatoes on a weeknight: Yes, you can.

This fuss-free ice cream doubles down on the chocolate flavor with a rich dark cocoa base and a glossy fudge ripple—no churning required.

A juicy, buttery, steakhouse-worthy dinner in 30 minutes flat.

Here's how to make your own, and how to put it to good use.

A mix of starches and the smart addition of milk powder make it our go-to.

This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone (but sing with a sidecar of hot mustard and hoisin sauce).

This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.

Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.

Golden lentil dumplings dunked in creamy yogurt and topped with chaat masala.

With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.

On a blazing summer day, nothing hits quite like a sweet, sour, and lightly salty paloma cocktail that comes together in just a moment.

Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.

Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.