Gluten Free

In this riff on Singapore-style curry noodles, shawarma spice takes the place of curry powder. Cauliflower, corn, and peas add pops of texture and sweetness.

Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you’d like an assortment of flavors.

This dish, a riff on perennially popular sesame noodles, features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they’re a great alternative to wheat noodles, and particularly friendly to those living with Crohn’s disease, who often avoid gluten. Additionally, while classic sesame noodles are often made with spicy ingredients like chili, garlic, and onion—all of which can trigger a flare-up for people with Crohn’s, says registered dietitian Andrea Kirkland—these noodles are b.…

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

Layers of creamy potato, three cheeses, and savory kale and leeks mean that this is one dish that's here for a good time, not a long time.

Minced garlic gets doused with oil and microwaved until it becomes golden-brown and crispy.

The dressing was a crowd-pleasing sweet onion recipe that we’d used at Old Lahaina Luau. It's made with a fresh, uncooked sweet onion, that gets puréed with cider vinegar, sugar, Dijon mustard, and oil. Try it on our Maui Kale Salad with cabbage and spicy peanuts.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

This omelet is flavored simply with nearly charred onions and fresh chives. To ensure the accompanying frites are soft and pillowy on the inside, they’re cooked in salted water before being fried.

This very stable Italian meringue is incredibly versatile—it makes magnificent billowy white peaks to brown as you wish. It is a large recipe—6 egg whites—so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables—or a random radish or extra scallion).

The collar is one of my favorite parts of the fish. Baste it with naturally sweet and salty flavor from briny kombu and dark sweet prunes. The briny and sweet sauce is easy to make ahead and store in the refrigerator. The collars of a large fish, such as cod, is the part between the head and the body; it has a (healthy omega-3) fatty richness that is ultra-satisfying. 

This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.