Gluten Free

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.

This succulent chicken is spiced with ras el hanout, a North African spice mix.

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness—light and soft at the same time.

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.

The best thing about this classic sesame-based confection (aside from the fact that it’s so delicious) is how easy it is to make at home.

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.

For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). Use russets to achieve a remarkably crispy-meets-creamy texture.

Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.

One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand just how complex dried chiles can be.

No searing, no chopping, one baking dish.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone—green rice works in any season.

Newsflash: you're messing up your tomato sauce by cooking it.

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.