Gluten Free

By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.

Steam halved sweet potatoes in the time it takes to sauté mushrooms and ground lamb with a heap of fragrant spices for this satisfying weeknight dinner.

A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.

Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste.

A kitchen torch makes easy work of melting sugar into the crackly topping for classic crème brûlée. And once you have one, you’ll come up with all kinds or ways to use it (like coffee crème brûlée, and coconut crème brûlée, and pistachio crème brûlée…).

If you’ve ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen.

Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.

This hearty vegetarian stew comes together in under 30 minutes.

Skip the bread and simply toss your favorite sandwich ingredients into a big bowl for a refreshing lunch with a savory, bacon-y crunch.

Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make family-friendly dinners.

It’s fast, it’s easy, it’s totally repurposable. Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.

This quick salmon dish, flavored with a garlicky za’atar dressing, proves that meals are better in bowl form. Add radishes, chickpeas, and arugula, then drizzle the dressing over it all.

Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk–wrapped variety. The result is a moist, barely sweet cake with pudding vibes.

If you can find it, try making this green sauce with hoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).

For the diner who can never decide, this classic dish marries salsa roja and salsa verde over a bed of chicken enchiladas. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap.