Gluten-Free

The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

This pineapple-jalapeño relish, along with paprika honey mustard and Canadian bacon, helps make up the Hawaiian Dog.

Cupcakes are kid stuff, right? That’s why we chose to use chocolates on the sweet end of the spectrum. If you’re baking for a more mature crowd, sub bittersweet or semisweet instead. This recipe goes well with our Devil's Food cupcakes. Or, head this way for classic cream cheese frosting. 

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.

If it looks good at the market, it will be good in this salad.

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

True, this concoction is slightly more complex than lemonade. But so are most relationships.

Oh, the inherent stress in choosing the perfect avocado. The “ready to eat” ones can go from ripe to rotten quickly, so buy uniformly firm Hass avocados instead. Let them sit at room temperature until they have a slight give, usually a day or two (plan ahead!). This goes great with quesadillas, grilled snapper, and pork.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.