Gluten Free

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

You can fold all the toppings into the rice and it’ll still be delicious—but you’ll get maximum wow factor if you create a pattern with them on top.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.

This garlicky, gingery soup is a heartier take on classic chicken and rice, thanks to the addition of sweet potatoes.

We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

Dijon mustard mixed with honey serves as a sweet-tart marinade for this chicken dinner, while the whole-grain mustard adds dynamic pops of flavor to the dressing.

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it’s also great with ham or turkey.

A little sweet, a little spicy, a little smoky—these pork shoulder steaks have everything it takes to steal the show at your next dinner party. 

Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds. 

Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.