Gluten-Free

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

These flavorful marinated onions also make a great condiment for grilled steak.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

It’s important to use refined coconut oil here; you don’t want any coconut-y flavors competing with the vanilla.

Take this to a mocha chip place by folding in some finely grated vegan chocolate as soon as you take it out of the ice cream machine.

Vegan, yes. Low-fat? No. Ah, maybe that’s why it’s so good!

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.

For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.

Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.