Gluten-Free

The not-so-secret formula behind Sweetgreen and other DIY salad spots? And the key to making this smoked salmon recipe? It's called mise en place. Prep the components in advance, then put it all together later.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

Try this versatile protein-packed side/condiment/snack tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.

Along with salt and pepper, lemons are all you need to season everything from simple pastas to poached fish.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Spoon some of this butter over a pork chop during the last minute of cooking.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu.