Gluten Free

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

The classic combination of peanut butter and grape jelly inspired this kid-friendly smoothie.

The classic combination of spinach, avocado, and grapefruit inspired this fresh, vitamin-packed smoothie. With green tea and protein powder, it’s all you need to get going in the morning.

The warming spices of chai flavor this fruity smoothie.

This vibrant smoothie is full of vitamins and antioxidants.

This smoothie has everything you need for breakfast: Protein, potassium, Vitamin C, and coffee!

This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

Szechuan peppercorn's unique flavor is tingly and refreshing rather than chile-hot. You can find them in gourmet shops or online. You can also substitute a pinch of red-pepper flakes if you'd prefer a bit of heat instead.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

This addictive sauce is also incredible with beignets or ice cream.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

Feel free to substitute whole milk for the heavy cream.

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

Garlic oil is one of my favorite "secret ingredients" for finishing pizzas. It's quick and easy to make, but it's best made at least an hour in advance. The longer you leave it, the more the garlic flavor infuses into the oil, so I recommend making it a day ahead, at the same time you make your sauce.