Gluten Free

The secret to this version of potato salad is sweet pickle relish—not diced cucumbers, dill pickles, or cornichons.

Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.

You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. 

Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast—then freeze the leftovers to pop in the toaster on mornings that aren't so slow.

The Instant Pot’s sauté function is key here: the chicken thighs get crispy and browned before they finish cooking in a briny, lemony, garlicky stock.

Using a vanilla bean makes this creamy pudding extra special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.

Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rich with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that’s sort of like a polenta pizza.

Start by serving this big pot of polenta as a soft, creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as polenta croutons and polenta crust.

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates.

This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch—honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.

Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.

Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture mean they’re ideal for making meatless chorizo. If beets aren’t your thing, any sweet root vegetable will work.

This easy chile-spiked cooked tomato salsa pairs well with the beet-topped tostadas but is a great sauce all on its own.

You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms—they nearly triple in size.

Dried barberries are incredibly tart, more so than any other dried fruit you’ll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online. 

With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol’ green variety also works. Both will become meltingly tender.