Gluten Free

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Even if you're not a huge fan of bitter greens, don't substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Make this elegant meal for two your next date-night-in.

You can stuff this slawlike salad inside your pita, or eat it on its own.

One of the centerpieces of Butch Anthony's outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We've adapted the method for a regular oven.

If quinces are unavailable or you want a shortcut, purchase quince paste at a specialty shop and heat it slowly to create a syrup, then simply spoon it over the custards.

Steak and chips is an Australian institution, and my take on this classic involves perfectly crisp Jerusalem artichokes sprinkled with a punchy mustard salt. They're the perfect partner for the robust T-bone.

Neither long simmering nor heat-canned, this vibrant, lightly spiced jam couldn't be simpler to prepare. Red-fleshed plums lend a gorgeous garnet color, but any variety works well.

Tamarind juice concentrate helps gives this riff on the popular Thai stir-fry its tangy flavor.

Fall harvest snack? Check. Homemade Halloween treat? Check. Movie-night nibble? Check. We’ll be batching these nutty, crunchy clusters for the weekend (and to get us through next week, too).

Folks in St. Louis pride themselves on their ribs. You could say it's the city's signature dish. Growing up in the projects like we did, we didn't have a barbecue pit or a smoker, so when we wanted ribs, my mom came up with this way of doing them in the oven. Another way she'd make her ribs was to cut the rack into small slabs of two or three ribs, marinate and season them, and then fry them up—just like you'd do a pork chop. Serve with potato salad or mac and cheese.

Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe—just great-quality meat paired with a garlicky herb butter. Perfect!

Ancho chilies are dried Poblano chilies, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey—substitute 1 1/2 cups finely chopped cooked turkey for the chicken.

An exciting twist on green beans, this dish features an easy sauce made with vanilla, white wine and butter.