Gluten-Free

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

This recipe makes more spice mix and chile paste than you’ll need for a single batch of mole. Keep the extras on hand for chili, stews, braises, or another batch of mole!

Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.

With grape compote on hand, you're halfway to a sundae; simply serve with some vanilla ice cream.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

When you put an egg on eggplant, you get a veg main course.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.