Gluten Free

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, follow this link.

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

Sub spinach for kale if you like.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

A pinch of salt makes everything taste better, including savory smoothies.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Spoon some of this butter over a pork chop during the last minute of cooking.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.