Gluten Free

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

This dish is so tasty and satisfying that you’ll be happy to eat it for days (and so healthful and nutritious that you should eat it for days).

Frozen berries, a dollop of peanut butter, and almond milk—plus a banana for creaminess and vanilla protein powder—blend into a delicious smoothie reminiscent of your favorite childhood lunchtime treat.

Step up your marinade game by soaking lamb chops in tart pomegranate juice and tenderizing kefir. The chops will develop a beautiful caramelization during grilling, thanks to the natural sugars in the marinade.

If you’re trying to meal prep for the week or cook a large number of eggs at the same time, steaming yields the most consistent, perfectly jammy results.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

Composed of four elements—vegetables, a grain, a protein, and a sauce—grain bowls like this one are simple, nutrient-dense, and very pretty to serve.

No tandoor oven? No problem. This recipe for chicken and vegetables marinated in yogurt and spices is cooked on a single sheet pan in a regular home oven.

By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.

Steam halved sweet potatoes in the time it takes to sauté mushrooms and ground lamb with a heap of fragrant spices for this satisfying weeknight dinner.

A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

This update of the classic corned beef dinner nixes boring, boiled sides in favor of extra-crispy roasted cabbage and potato wedges and a vibrant, seedy dressing.

Turn chickpea flour into crispy-edged flatbreads; then use them to scoop up a saucy, sweet-tart mix of burst tomatoes, chickpeas, feta, and greens.

Transforming cream into butter is one of the most satisfying acts of kitchen alchemy you can perform, and it comes with the bonus of controlling exactly how your butter will taste.

A kitchen torch makes easy work of melting sugar into the crackly topping for classic crème brûlée. And once you have one, you’ll come up with all kinds or ways to use it (like coffee crème brûlée, and coconut crème brûlée, and pistachio crème brûlée…).

If you’ve ever struggled to cook a thick-cut steak to an even medium-rare temperature, try starting it from frozen.