Gluten Free

The banana leaf preserves the freshness and juiciness of the mushrooms cooked inside, while perfuming the whole dish with its aroma.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

Cooked amaranth keeps its integrity for a few days in the fridge, making this an excellent recipe to batch cook, store, and reheat for breakfast throughout the week.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

Little pot rice noodles are so named because each serving is traditionally made to order in small individual copper pots, and the dish is beloved because it perfectly embodies the spicy and sour flavor profiles of Yunnan. 

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Tibetan people drink butter tea in copious quantities throughout the day. More like a savory broth than a sweet tea, it is deliciously smooth and creamy.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

This spicy Hunan steamed fish recipe can be made with either carp or salmon.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

What makes the cake so special is its texture. The egg whites make the base of the cake fluffy and the top of the cake gets richness and creaminess from yolks.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?