Gluten Free

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Here the garlic- and lemon-infused pan dripping are mixed into a citrusy za’atar oil and spooned over the fall-apart meat.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

Letting a roast chicken sit for up to 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.

You can use whatever cut of steak you’re in the mood for—or even a chicken cutlet or thin-cut pork chop here.

Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

The vinegary brine will soften and sweeten the chiles, and in return, the chiles will infuse the vinegar, creating a balanced, spicy, and acidic ingredient for your next vinaigrette.

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

This recipe is exceptionally weeknight-friendly (it goes from start to finish in less than an hour) and fully adaptable depending on the tastes of your family.

For an easy 15-minute dinner, steam a batch of potatoes in advance. Then, top them with sour cream, avocado, radishes, pickled onions, and other fixings for a quick variation of the taco bar concept.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

Quickly shallow-frying chicken halves locks in their juices and yields crispy, golden-brown skin. Serve them with garlicky potatoes, fried shallots, and dill.

For the very best results, brine the chicken, sear it over the flames, and finish cooking it on the other side of the grill before tossing with a robust vinaigrette.