Gluten Free

Steeping tea in cold water results in a smoother brew that's sweeter than its hot-steeped counterpart—without needing a ton of sugar.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

This classic French dish is summer dining at its finest: no utensils required and it pairs very well with chilled rosé.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

Start by roasting your bananas in coconut oil, sugar, and salt until they caramelize. Then, make your vegan ice cream mixture using sugar, cocoa butter, coconut oil, coconut milk, and cashew milk. Combine it with your roasted bananas and add to your ice cream maker. The soft serve delight will be well worth the effort. 

This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa—the best part is that most elements can be made ahead.

It only takes a few ingredients to make Van Leeuwen Artisan Ice Cream's creamy, dreamy salted caramel scoop.

A crisp cucumber-and-herb salad makes a light, vibrant topping for this fragrant rice pilaf and golden sauté of chicken, onions, and garlic.

Serve this smoky curried salad with sliced chicken or sandwiches.

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor. This recipe is from Gunpowder, an Indian restaurant in London.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves. This recipe is from Gunpowder, an Indian restaurant in London.

Haiga mai has become a middle-of-the-road alternative for many health-conscious Japanese households. The appearance and taste is close to that of fully polished rice, but haiga, the nutrient-rich germ, is left intact (though the hull has been removed).

Spread this easy compound butter on waffles, pancakes, and French toast for sure, but it's also great on a ham and cheese sandwich.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat. This recipe is from Gunpowder, an Indian restaurant in London.