Gluten Free

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Spoon some of this butter over a pork chop during the last minute of cooking.

Try this in a frittata, folded into a grain salad, or in a hash with bacon.

Try this as a dip, on crackers with smoked fish, or over hard-boiled eggs.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Once you make a rich, fragrant broth like this one you’ll never go back to the packaged stuff.

The clams give up all their essence in this rich coconut-based stock. It's great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

Caldo verde means "green broth" in Portuguese, and it is Portugal's unofficial national dish. This beautiful green soup is technically a hot smoothie, since its many nutritious greens are pureed together in a blender. Chickpeas are an important ingredient here, too. Fiber- and protein-rich, they've been shown in studies to help people lose weight. For added protein, top with 4 ounces of shredded chicken or add 2 dozen clams to the broth.

I used to be put off by poaching chicken as I feared it was more complicated than my simple fried version. But it's actually much easier, because while the chicken poaches you can prepare the rest of the food. These days I often poach 3 or 4 chicken breasts at a time, then keep them in the fridge so I can toss them into salads over the following days. Poaching really helps to keep the moisture in the meat, so the end result is much more enjoyable than dried, overcooked chicken.

Why spend all of that money on a breakfast bowl that you can easily make at home? This hearty, gluten-free bowl takes just minutes to throw together and is absolutely delicious.

A lot of people assume that being healthy means that red meat is off the menu. But I'm delighted to say that it's very much on mine. That said, I am a stickler for ensuring that the meat we eat is of the highest quality and that it is always paired with an abundance of vegetables. Plants are always my main focus, but a little bit of good-quality meat here and there has worked best for me. I have tried being vegan and vegetarian but my health suffered during those phases. We are, after all, omnivores and so, unless you have a specific dislike of, issue with or reaction to meat, I think it's a food group that has an important role in our diet. If you like carpaccio, this recipe also works incredibly well with the beef served raw and very finely sliced.