Gluten Free

An ancho chile spice mix serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for roasted squash and Brussels sprouts.

Make farmer cheese at home with just one container of kefir and a little bit of patience.

This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

While the chicken thighs braise in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.

Eggs make for a hearty paella—no meat required!

These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it’s made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.

Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. My son has eaten it two or three times a week since he was three years old—that’s a lot of cauliflower! To avoid a rut, I’ve added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I’ve come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven—and don’t forget to put some plain florets aside for the little ones.

You can’t go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.

This pickled shrimp recipe is perfect for a special occasion—perhaps as one part of an hors d'oeuvres spread at Thanksgiving, Christmas, or New Year's Eve. The tangy pickled shrimp can be prepared in 45 minutes or less, though they require a bit of additional unattended time.

If you’ve never made yogurt at home, you’re in for a treat. It’s a rewarding process that gives you an appreciation for the role that bacteria play in our lives—and it yields delicious, versatile yogurt you can enjoy without any additives or artificial ingredients.

In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you’re looking for a sauce that’s thin enough to drizzle. You can use any kind of beets here. Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.