Gluten Free

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.

The Trident cocktail is a riff on a negroni that uses Spain’s sherry, Italy’s Cynar, and Scandinavia’s aquavit.

The Americano cocktail is a classic Italian drink that dates back to Milan’s Caffè Camparino in the 1860s, where it was known as the Milano-Torino.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

These jammy eggs are a quick and beautiful addition to any cocktail party.

Almond extract boosts the coconut flavor of these streamlined macaroon cookies. The recipe makes four bite-size confections but can easily be doubled.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Truly a one-pot wonder, this dish is homey, comforting, and weeknight-friendly (thanks to the minimal cleanup). Rinse your rice until the water runs clear before adding to keep the grains from going clumpy or gummy in the pot.

Spiced tomato sauce with bits of creamy paneer fills delicious stuffed peppers here, but it can also be served with flatbread, over quinoa, or in a quesadilla.

Starring crispy fried thigh meat dressed in a savory, citrus glaze, orange chicken is a Chinese American take-out staple well worth making at home.

Mild, flaky cod gets an ideal counterpart in this silky-creamy miso–butternut squash sauce. The sauce delivers plenty of flavor thanks to miso and ginger, topped with lemon, cilantro, and chili crisp. The cooking time will vary depending on the fish’s thickness, so keep an eye on it as it cooks; you will know it is done when the fish flakes easily at the push of a fork. 

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.

This easy chunky guacamole recipe gets warmth from a dash of cumin and heat from fresh or pickled jalapeño.

This dressed eggplant is wonderful as an appetizer or a full meal on its own.

Braise tofu in an aromatic and spice-filled broth that’s used not just once but over and over again.