Gluten Free Recipes
Gluten-free recipes, as written — no substitutions required.
95 recipes
Whole Roasted Cauliflower with Tahini
A whole head steamed until tender at the core, then roasted hot with cumin and coriander oil until the outside browns, served under a loose lemon tahini sauce with sumac and parsley.
White Bean and Sausage Cassoulet
Dried white beans cooked with salt pork and aromatics, then baked slowly with browned pork sausage until the liquid reduces and a browned crust forms and re-forms on the surface.
West African Peanut Stew
Groundnut stew of tomato, peanut butter, sweet potato, and collard greens, simmered until it is thick enough to mound on a spoon. A whole habanero adds perfume without much heat.
Vietnamese Caramel Braised Pork
Pork belly braised in a dark sugar caramel with fish sauce, shallot and coarse black pepper until the fat is silky and the sauce turns glossy. Serve with plain steamed rice.
Vegetarian Black Bean Chili
Black beans simmered with toasted cumin, chili powder, and chipotle until the liquid thickens around them and a spoon stands up in the pot. It costs little and freezes well.
Turkish Red Lentil Soup
Red lentils cooked soft with onion, carrot, and tomato paste, blended smooth and finished with dried mint bloomed in olive oil. Lemon at the table does the rest of the work.
Tortilla Espanola
The Spanish potato omelette: potatoes and onion poached soft in olive oil, drained, then bound in beaten egg and set in a skillet into a thick round with a barely creamy center.
Tomato Rasam
A thin South Indian broth of tamarind and tomato seasoned with black pepper and cumin, finished with a hot tempering of mustard seed and curry leaf. Sip it from a cup or spoon it over rice.
Tom Yum Goong
A clear Thai hot-and-sour shrimp soup built on lemongrass, galangal, and lime leaf, sharpened with lime juice and fish sauce and rounded out with roasted chile paste.
Sunomono Cucumber Salad
Paper-thin cucumber salted and wrung dry, then dressed in sweetened rice vinegar. The squeeze is what makes it: the slices stay crisp instead of turning watery in the bowl.
Stovetop Kettle Corn
Popcorn popped in oil with sugar stirred in at the moment the kernels go, so it caramelizes into a thin sweet-salty shell instead of scorching in the pot.
Southern Braised Collard Greens
Collards braised low and slow with a smoked ham hock, onion and red pepper flakes until the leaves go soft and the pot likker turns rich. Cider vinegar goes in at the end to cut the fat.
Som Tam Green Papaya Salad
Shredded unripe papaya pounded in a mortar with garlic, chile, palm sugar, lime and fish sauce, plus long beans and tomato. Sour, salty, sweet and hot, bruised rather than tossed.
Skillet Cornbread
Unsweetened Southern cornbread, all cornmeal and no wheat, poured into a preheated buttered cast iron pan so the crust sets on contact and comes out crunchy.
Sinangag Garlic Fried Rice
Filipino breakfast fried rice built on day-old grains and a lot of garlic, half of it fried crisp for the top. Salty, toasty, and dry enough that every grain stays separate.
Shrimp and Grits
Stone-ground grits simmered slowly with milk and butter until loose and creamy, topped with shrimp cooked in bacon fat with garlic, lemon, and a little hot sauce for the pan sauce.
Sheet Pan Sausage and Peppers
Italian sausage links roasted over bell peppers and onion until the skins split and the vegetables collapse into the pan juices. Five ingredients and one pan to wash.
Sheet Pan Chicken Shawarma
Chicken thighs marinated in cumin, coriander, turmeric and lemon, then roasted hot with red onion until the edges char. Everything cooks on one pan and reheats well through the week.
Shakshuka
Eggs poached directly in a thick, cumin-and-paprika spiced tomato and pepper sauce. Everything happens in one skillet, and the dish goes to the table in the pan.
Sesame Balls
Glutinous rice dough wrapped around sweet red bean paste, rolled in white sesame, and fried in two stages so they puff up hollow. Crisp shell, chewy layer, soft filling.
Sambal Oelek
The plain Indonesian chile paste: fresh red chiles ground coarse with salt, sharpened with a little vinegar. No garlic, no shallot, just heat and fruit.
Salsa Verde
Tomatillos, serranos, onion and garlic charred over live fire until blistered, then blended coarse with cilantro. Tart, smoky and loose enough to spoon over tacos.
Roasted Broccolini with Chile and Lemon
Broccolini roasted on a preheated sheet pan until the stems are tender and the leafy tips char, then finished off the heat with chile flake and lemon zest and juice.
Roast Chicken with Lemon and Herbs
A whole chicken roasted hot with thyme butter worked under the skin and lemon in the cavity, giving crisp skin and juices bright enough to serve as the only sauce.