Gluten-Free

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Caramelized onions and poblano peppers would be delicious and will lighten up the filling.

Citrus segments get saucy in our play on duck à l’orange.

Why drink O.J. with your yogurt when you can mix it in?

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

These fast-cooking legumes, high in protein and fiber, pair delightfully with our healthy sockeye salmon.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

These simple, flavorful walnuts go perfectly with our Herbed Baked Brie.

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

Bomba rice is a short-grain, starchy type, and its ideal texture is tender but chewy in the center, like al dente pasta. Try not to overcook. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.