Gluten-Free

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.

Use your newly skinless thighs in a braise.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Crunchy, bitter, acidic, juicy: If these words don’t make you think of salad, this gorgeous dish is about to expand your vocabulary.

Turn this iced tea into a cocktail with a little gin.

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo. 

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

You know what never, ever goes out of style? Chocolate mousse.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This brine will add both moisture and flavor to your birds.

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.