Gluten-Free

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.

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.