Gluten-Free

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.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

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.

Crush candies in a plastic bag with a rolling pin. Using a hand mixer is more effective than a stand mixer for this chocolate-peppermint fudge recipe.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

The game-changer in this mashed potatoes recipe is the schmaltz, which lends chicken-infused richness to the world’s greatest side dish. If you can’t find it, substitute duck fat, rendered bacon fat, or just good ol' butter.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

Think of this butternut cacio e pepe recipe as pasta cacio e pepe...with sausage. It’s comfort food-y, so it could use some fresh greens and/or veggies to help balance it out. Check out step-by-step photos here.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.