Gluten-Free

Why this spicy caramel popcorn didn’t already exist, we have no idea.

These get better with time, so don’t hesitate to make them ahead.

This textured tapioca pudding recipe was inspired by ice cream and gets its concentrated dairy flavor from milk powder.

Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

This also makes a tasty spritzer—use club soda in place of water.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

To pick a ripe papaya, look for skin that has more yellow-orange-red tones than green. It should yield slightly when gently squeezed.

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.

Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.

This is the easiest kale salad you've made all year. Feel free to substitute white wine vinegar for the lemon juice.