Gluten Free Recipes
Gluten-free recipes, as written — no substitutions required.
95 recipes
Provencal Vegetable Tian
Thin rounds of zucchini, eggplant and tomato shingled over a bed of slow-cooked onion and garlic, baked with olive oil and herbes de Provence until the edges brown and the vegetables collapse.
Pozole Verde
Pork shoulder simmered until it shreds, then finished with a blended tomatillo, chile, and pumpkin seed sauce and plenty of hominy. The raw cabbage, radish, and lime at the table are not optional.
Pork Carnitas
Pork shoulder braised low in its own rendered fat with orange, bay, and cumin until it shreds, then spread thin and crisped under high heat so the edges go brown and brittle.
Pimento Cheese Dip
The Southern spread: sharp cheddar grated by hand so it stays in strands, bound with mayonnaise and pimentos and seasoned with mustard and cayenne. Ready in the time it takes to grate the cheese.
Pho Ga Chicken Noodle Soup
A clear chicken broth built on charred ginger and onion with star anise, cinnamon and coriander, poured boiling hot over rice noodles, poached chicken and a pile of herbs.
Peruvian Ceviche
Cubes of firm white fish tossed with fresh lime juice, red onion, chile, and cilantro, served with boiled sweet potato and corn. The lime does its work in minutes, not hours.
Patatas Bravas
Potato cubes parboiled then fried until the shells crackle, served under a smoky sauce of sweet and hot pimenton, tomato and sherry vinegar. The sauce is thickened by reduction, not flour.
Palak Paneer
Blanched spinach blended into a smooth green gravy with ginger, green chile and garam masala, then folded around pan-browned paneer. Blanching and shocking the spinach keeps the color bright.
Paella Valenciana
The inland Valencian original: chicken and rabbit browned in a wide flat pan with flat green beans, butter beans, and saffron, then bomba rice cooked undisturbed until a toasted socarrat forms underneath.
Overnight Oats with Berries
Rolled oats and chia seeds soaked cold in almond milk until they thicken to a soft pudding, then topped with fresh berries. Ten minutes of work the night before, no cooking.
Orange and Olive Salad
A Moroccan first-course salad of cold orange rounds with salty oil-cured olives and sharp raw onion, dressed with cumin and cinnamon. It comes together in one bowl and no heat.
Onigiri Rice Balls
Hand-formed triangles of salted short-grain rice with a pickled plum center and a strip of nori. They hold at room temperature for hours, which makes them a practical packed lunch.
Mushroom Risotto
Arborio rice cooked ladle by ladle with a porcini-steeped broth and browned cremini, then beaten with butter and Parmesan off the heat. The finish should spread slowly on the plate, not mound.
Moroccan Carrot Salad with Cumin
Carrot coins simmered just tender, then marinated while still warm in cumin, paprika, garlic, lemon and olive oil so the dressing soaks in rather than sitting on top.
Moqueca Brazilian Fish Stew
White fish layered over onion, peppers, and tomato and simmered in coconut milk, finished with palm oil and cilantro. The lime and garlic seasoning goes on the fish first, not in the pot.
Mexican Flan
A dense condensed-milk custard baked over dark caramel in a water bath, then chilled until it unmolds cleanly with the syrup running down the sides. Smooth, very sweet, and set without a single crack.
Menemen
Turkish eggs stirred loosely into softened green peppers and cooked-down tomato until just set. It is served in the pan it was made in, soft and loose rather than firmly scrambled.
Masala Peanuts
Raw peanuts jacketed in a spiced chickpea-flour batter and fried until the coating shatters. A standard Indian tea-time snack that stays crisp for a week.
Masala Dosa
A naturally fermented rice-and-urad-dal batter spread paper-thin on a hot griddle until crisp, then folded around a soft turmeric potato filling. The overnight ferment does most of the work.
Mango Lassi
Ripe mango blended with whole-milk yogurt, a little sugar and cardamom into a thick pourable drink. The mango does most of the sweetening, so use fruit that is soft and fragrant.
Kale Caesar with Crispy Chickpeas
Chickpeas roasted until they rattle stand in for croutons on kale massaged in a lemony Parmesan dressing. The chickpeas hold their crunch for a day, so it packs well.
Jollof Rice with Chicken
Long-grain rice cooked down in a blended base of red pepper, tomato, and Scotch bonnet with browned chicken on top, steamed until the grains separate and the bottom layer takes on a smoky edge.
Jicama and Citrus Salad
Cold jicama batons and orange rounds under lime juice, ground chile, and salt. The jicama stays snappy and faintly sweet, which is the whole point of serving it raw.
Jeera Aloo Cumin Potatoes
Boiled potato cubes tossed in cumin seeds bloomed in hot oil with turmeric and green chile, pan-fried until the edges crisp and finished with amchur and lemon. Dry-textured, meant to go alongside dal and roti.