Gluten-Free

This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Leftover sauce? Bring a pot of water to boil: It’s pasta night.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

A lighter, smoother, more grown-up guacamole.

Aguachile is a chile and citrus dressing that’s often paired with raw fish. You’ll want to drink this veggie version right from the platter.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

All you need are your hands, some friends, and permission to get a little messy.

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Don’t laugh—good gluten-free pastas exist. Andean Dream makes our favorite shells.

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

Three ingredients: Make sure they count. Great chocolate makes great truffles. These will soften quickly at room temperature, so chill them well before rolling, and don’t let them sit out before serving. This is part of BA's Best, a collection of our essential recipes.

Want even more truffles? Right this way, please.