Gluten-Free

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Name a more iconic trio than beets, quinoa, and goat cheese!

Avoid whole grain mustards that are aggressively sweetened with honey; you want a bit of sharpness here.

Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.

Regular old bark gets a bit spicier with a pinch of cayenne pepper and bitter orange.

You can find Chinese five-spice powder, a combination of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, at many supermarkets. We really like the fresh intensity and balance of the five-spice powder from World Spice.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

Like many whole grains, Bhutanese red rice can be cooked in a bigger batch ahead of time. Reheat by steaming or microwaving in a covered dish with a spoonful or two of water.

If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.

Mildly bitter radicchio, nutty hazelnuts, and pops of sweetness from pomegranate seeds and pears zhuzh up roasted turkey in this leftover turkey salad

Feel free to substitute chard and radicchio for the endive.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.

Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look. ​

Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…