Gluten Free

Want to make eggs ahead of time? Bake them in a sheet pan, slice and chill for up to three days, and serve in breakfast sandwiches, wraps, quesadillas, and more.

If you want boozier pops, increase the gin to 1/3 cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded.

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

The ingredients for a meringue are very simple; you need double the weight of sugar to egg whites. It is easy to make any quantity of meringue if you follow this 2:1 ratio.

Here's my vegetarian taco salad of romaine and peppery arugula tossed in a creamy, avocado-lime dressing. Chili-flavored quinoa and black beans make it hearty.

Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.

Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

When you have a chocolate glaze recipe that’s as versatile and simple as this one is, it’s easy to rely on it time and again. It’s so quick to prepare that you can wait until the last minute to mix it up. Or you can make it ahead and reheat it to a pourable consistency when you need it. This makes a hefty amount, so if you don’t use all of it, just store the leftovers in a sealed container and refrigerate until needed.

Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

We love halloumi’s squeaky texture and ability to take on some char, but torn salted mozzarella would be just as good (just don’t try grilling it).

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple summer side.

A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.

Let it rain with the kosher salt—for the best flavor, you want to season these simple steaks really well before they get grilled.

In this easy grilled dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce.

A fresh, bright pineapple dressing ties together this irresistible steak dinner.

Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.