Gluten-Free

Makes you wonder why you would ever serve cold pudding again.

After testing with lots of other brands, these cookies are best when made with Cup4Cup gluten-free flour.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

We didn’t know how much this sauce was missing from our lives until we had it.

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach.

A great basic pickle brine that complements any pepper you like.

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Budino is what Italians ask for when they want pudding. Sub in any stone fruit for the plums.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Combined with coconut milk, it’s the base for your next Thai curry.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

This looks harder to make than it is, which is the whole point.

Slice these and mix with cured meats for a fresher take on antipasto salad.

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.

This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

A made-from-scratch superfood version of ordinary fruit yogurt (which you will likely never want to buy again!).