Gluten Free

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

This quick and spicy riff on General Tso’s chicken relies on ingredients you probably already have in the pantry.

Silkier, lighter, and more sinfully good than anything you've ever tasted before.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

Ask your butcher for lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Fresh and candied ginger team up to make an uplifting, zesty treat that can be prepared in any season. This quick yet impressive dessert lends itself to endless reincarnations, using various dried fruits and citrus zests, or even cocoa for chocolate lovers—see the recipes that follow for ideas!

I call this crowd-pleasing soup my magic recipe. It is so amazing that so few ingredients—and a soup made in a matter of minutes—can have so much depth of flavor. It really is a fine example of the miracles of infusion. The dried cèpe (porcini) mushroom powder packs a maximum of fragrance and flavor and takes well to many variations: Pair it with paper-thin slices of raw domestic mushrooms or seared domestic or wild mushrooms showered in the bowl at serving time; prepare with dried morel powder in place of cèpes; top with thin slices of raw black truffles; or add a dollop of mushroom-powder- infused whipped cream.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.

Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is. 

Given my very high regard for a grilled naked lamb chop, all juicy and charred, when I do go for something more elaborate, it's got to be worth it. This dish is. Here, the meat is coated in toasted whole spices—fennel, coriander, and cumin seeds—that have been very lightly crushed. The seeds retain their texture, giving the meat both a heady scent and a good crunch. For serving, a tahini-lemon sauce adds a rich nuttiness, while a dash of sumac provides its berrylike tartness.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted veggies.