Gluten-Free

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

The classic carrot-ginger combo gets extra zesty with lime juice.

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

A vegan’s delight, with a gentle bonus buzz from the matcha.

This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Use one 2-pound mackerel if you can’t find smaller ones, or substitute arctic char or trout.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.