Gluten Free

Consider this larb-esque sauté your all-purpose weeknight protein: stuff it into lettuce wraps and burritos or scatter it over grain bowls and pizzas.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

A marinade made with Chinese mustard and fish sauce gives this punchy, summery steak salad exceptional flavor.

Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

This version of Mexican seafood cocktail marries plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

No matter what time of day, these delicious baked eggs made with tangy kimchi and fresh summer squash are a delightfully flavorful dish.

As any Disney Park fanatic can tell you, it’s not a visit to the Magic Kingdom without a helping of this tropical, dairy-free, soft-serve–like dessert. Now you can make magic at home.

Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully. I use sliced canned peaches when peaches are out of season; they work just as well.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

Toss this simple dressing through an easy summer salad.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

This dressing is delicious on a colorful cold noodle salad with shrimp.

When you're craving those childhood favorite Tex-Mex flavors, nothing but seasoned ground beef in a hard shell will do.

Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.