Gluten Free

Step away from the oven—this flan is cooked on the stovetop.

This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha.

This beet-tahini dip starts off sweet, then gets a little spicy.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It’s carbonation.

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

This easy pork roast is a hands-off dinner party main thanks to your slow cooker.

Drizzle this pickled peppercorn vinaigrette over slow-cooked meats or roasted vegetables to brighten things up.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

Almost anything—apples, pears, berries, watermelon—can be used in these fruit preserves from Vivian Howard.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

This spicy Hunan steamed fish recipe can be made with either carp or salmon.