Gluten Free

I love to cook with ingredients that might otherwise be discarded, like fish collars. If you’re tempted to treat them as scraps, please don’t throw them away or use them merely for a stock. They’re delicious as the main focus of a dish—think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.

A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.

Make fast roast chicken by using a rarely used part of the oven: the floor. The intense heat under your skillet from the oven’s floor quickly cooks the chicken and allows its skin to become remarkably crispy.

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Here is our version, full of vegetables and spices. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything.

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

The best plant-based substitute for sour cream? Plant-based cream cheese. When blended, it best approximates the flavor and texture of sour cream. Top the bowl with crispy fried shallots for additional brightness and texture.

This mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended. If you’re having a birthday party, use small cups instead of a baking dish for individually portioned treats!

Sinhalese unroasted curry powder is called amu thuna paha (literally, raw three-five). The name refers to the three to five spices that unroasted curry powder traditionally contains. The three essential spice seeds include cumin seeds, fennel seeds, and coriander seeds, and additional curry leaves and/or pandanus leaves, and cinnamon bark.

Whole cashews are the star of this comforting Sri Lankan curry. They simmer and soften enough to sip up luscious coconut milk, scented with ginger, cumin, turmeric, and fennel.

Enough cannot be said of the Sri Lankan delicacy black pork curry. It is a delicious and truly flavorful dish—every family has their own generational recipe. 

This cucumber salad is a staple dish in my household. I am not sure why it is so satisfying, but I’m inclined to think it’s its simplicity.

Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.

Super fresh soy milk is easy to make at home and, frankly, tastes leagues better than the stuff sold in boxes.

Meet your new go-to flavor booster: butter that’s fully equipped with blue cheese and garlic. Layer on charred winter squash (any variety will work), then top it off with nuts and fresh herbs.

Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.

This luscious drink gives hot chocolate a run for its money. Really caramelizing the sugar keeps the drink from tasting cloyingly sweet. Add a glug of good rum or skip it as desired.

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.