Gluten-Free

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

Whiz any cooked squash with tahini, lemon, and garlic for hummus-like spread that tastes great with roast chicken.

Rinsing the onions in cold water tames some of their bite.

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

This recipe straddles the line between sweet and savory: It works equally well as a chunky accompaniment to steamy fish at dinnertime and as a stir-in for a morning porridge.

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Nuts and nut oils are an easy way to change up your weeknight grain game. Try tossing in different toasted nuts and drizzling with their respective oils.

Regardless of the color of quinoa, make sure you rinse it before you cook it.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

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.