Gluten Free Recipes
Gluten-free recipes, as written — no substitutions required.
95 recipes
Jamaican Brown Stew Chicken
Chicken browned in caramelized sugar, then stewed with thyme, allspice, and a whole Scotch bonnet until the gravy is dark and thick. The burnt-sugar step is what makes it brown stew.
Horiatiki Greek Village Salad
Ripe tomatoes, cucumber, green pepper, and onion under a slab of feta, dressed with nothing but olive oil and dried oregano. It stands or falls on the tomatoes.
Haydari Yogurt Dip
A thick Turkish meze of strained yogurt whipped with raw garlic, dill and mint, finished with a spoonful of warm chile butter poured over the top.
Greek Yogurt with Honey and Walnuts
Thick strained yogurt under toasted walnuts and a spoonful of honey. Four ingredients, no cooking, and the contrast between cold tart yogurt and warm honey is the whole point.
Greek Lemon Roasted Potatoes
Potato wedges braised in the oven in lemon juice, olive oil, garlic and oregano, then roasted uncovered until the liquid reduces to a syrupy glaze and the edges brown.
Greek Baked Fish Plaki
White fish fillets baked under a slow-cooked tomato, onion and olive oil sauce with oregano and lemon. The sauce reduces around the fish so it needs no thickener.
Gratin Dauphinois
Thinly sliced potatoes simmered in garlic-scented cream and milk, then baked slowly until the top browns and the center sets into sliceable layers. No cheese, no flour, just potato starch doing the thickening.
Goi Tom Vietnamese Shrimp Salad
Shredded cabbage salted and squeezed dry, tossed with cooked shrimp in a lime and fish sauce dressing. Mint, peanuts, and fried shallots go on at the last second so they stay crisp.
Garlic Butter Smashed Potatoes
Baby potatoes boiled until tender, flattened on a sheet pan and roasted hard so the torn edges shatter, then finished with garlic butter and parsley. The dry-out step after draining is what makes them crisp.
Gambas al Ajillo
Shrimp cooked fast in olive oil infused with sliced garlic and dried chile, then deglazed with dry sherry. The oil doubles as the sauce, so serve it with bread or rice to catch it.
Fried Sweet Plantains
Blackened-ripe plantains cut on a long bias and shallow-fried until the sugars caramelize into dark lacy edges around a custardy center. Salt and cayenne go on while they are still hot.
Ethiopian Misir Wot
Red lentils cooked down with berbere and onions caramelized dry before any oil goes in, which is what gives the stew its body. Thick, deeply red, and cheap to make.
Ethiopian Gomen Collard Greens
Collard greens stewed down with onion, garlic, ginger and green chile until silky and barely wet, warmed with a little cardamom. Cooked in oil rather than spiced butter, so it stays vegan.
Ethiopian Firfir
Torn injera folded into a berbere, onion, and tomato sauce until the bread swells and softens. A fasting-style version made with oil rather than spiced butter, sharp with chili and warm with ginger.
Esquites Mexican Corn Salad
Corn grilled until blistered, cut off the cob and tossed warm with lime, chile, cilantro and crumbled cotija bound in a little mayonnaise. The char is the whole point, so let the kernels blacken in patches.
Crumbled Tofu Larb
Crumbled firm tofu browned hard in a skillet, then tossed off the heat with lime, chile, toasted rice powder, and a fistful of mint. Sour and hot rather than rich.
Crema Catalana
A Catalan stovetop custard thickened with cornstarch and egg yolks, infused with lemon, orange and cinnamon, then finished with a sheet of burnt sugar cracked over the top.
Congee with Ginger and Scallion
Rice simmered far past done in ten times its volume of water until the grains collapse into a thick, savory porridge, scented with ginger and finished at the table.
Cioppino Seafood Stew
A tomato and white wine broth built on fennel, garlic, and chile, then used to cook clams, mussels, white fish, and shrimp in stages so each one comes out just done.
Chocolate Mousse
Bittersweet chocolate lightened with whipped egg white and cream so it sets airy and rich without gelatin. Pasteurized eggs keep the uncooked mixture safe to eat.
Chile Lime Pepitas
Hulled pumpkin seeds toasted in a skillet until they puff and pop, then tossed off the heat with lime juice, ancho chile and salt so the seasoning dries onto them.
Chilaquiles Verdes
Tortilla chips folded into fried tomatillo salsa for barely a minute, so the edges soften while the centers keep their crunch. Finished with crema, queso fresco, and raw onion.
Chickpea and Apricot Tagine
Dried chickpeas simmered slowly with ras el hanout and saffron, then finished with dried apricots, preserved lemon, and green olives. Sweet, sour, and salty in a single pot.
Chicken Tikka Masala
Yogurt-marinated chicken thighs charred under the broiler, then folded into a spiced tomato sauce enriched with cream. The broiler supplies the char that makes the sauce taste tandoor-cooked.