Gluten-Free

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a meal to make with this, go to Chorizo and Shrimp Paella.

The clams give up all their essence in this rich coconut-based stock. It’s great for curries, in this red snapper recipe, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

The fennel seeds turn into an aromatic, crunchy crust on the skin.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar. 

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat.

Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

The texture of the raw meatballs is very soft. Don’t worry; it’s the reason they’re so tender when cooked. This dish comes from Mr. Curry, a Brooklyn pop-up from chef Rebecca Collerton that celebrates the rich Indian food scene of England, where she grew up.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Like all good leafy greens, the giant pile of escarole leaves will wilt down dramatically as they cook.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

A robust green demands an aggressive dressing. Use any other kind of radicchio in place of or in tandem with the treviso.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.