Gluten Free

Garlic lovers, this one’s for you.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Tender Indian-spiced beef meatballs in a creamy tomato curry sauce will warm you from head to toe.

Make this one-pan chicken dinner a go-to this winter.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, follow this link.

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Sub spinach for kale if you like.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

A pinch of salt makes everything taste better, including savory smoothies.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.