Gluten Free

Deviled eggs get way more exciting when you cover the egg whites in a deeply flavorful spice mix and swap out the filling’s usual mayo for yogurt-y labne instead.

Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.  

The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it’s roasted over high heat to create a spicy, toasty bark.

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs—it’s the perfect companion to seeded crackers or good bread.

Including yogurt in the base gives tang to this unconventional panna cotta and helps offset the sweetness of the rose syrup.

Here’s your new favorite way to eat scrambled eggs: with turmeric, tzatziki, a big pile of greens, and a very generous serving of good butter. Oh, and a sprinkle of Aleppo-style pepper, too.

Chaas is an Indian buttermilk beverage seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles. Drizzle it over a mix of greens and you've got yourself a creamy salad dressing. 

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this Instant Pot soup. While the beans cook you can prepare the taco fixins, manage life’s last-minute chaos, and take a load off.

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.

This succulent chicken is spiced with ras el hanout, a North African spice mix.

Meet the easiest way to poach eggs—just drop 'em right into a sous vide water bath. The ratio for the outcome is 1:1, meaning that for every egg you put in, you get a cooked one out.

Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness—light and soft at the same time.

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

Serve creamy sweet potatoes and crispy-edged mushrooms over a bed of herby feta-tahini sauce for a dinner that’s easy, comforting, and perfect for fall.

The best thing about this classic sesame-based confection (aside from the fact that it’s so delicious) is how easy it is to make at home.

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.

For pork chops that cook in record time, we turn to an unexpected ingredient: sugar. A pinch helps the chops caramelize and develop an exceptional golden-brown crust.