Gluten Free

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish.

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”

We tested countless cauliflower pizza crust recipes and came up with the absolute best one.

If you find yourself reaching for a cocktail, then suddenly remember you’re doing Dry January, make a batch of fire cider, then turn it into an uplifting tonic.

Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”

No more cellophane-wrapped singles for you: Make better American cheese at home with just 5 ingredients.

This recipe is inspired by one in Mollie Katzen’s book The Vegetable Dishes I Can’t Live Without. Heads up! This recipe calls for already cooked spaghetti squash.

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.

Cinnamon lends warming complexity to this comforting and creamy cold-weather drink. Want to turn it into a hot cocktail? A splash of rum certainly wouldn't hurt.

Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it’s a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.

This simplified version of the traditional savory rice porridge uses boneless, skinless chicken thighs cooked with rice in a slow-cooker. Dress it with avocado, limes, peanuts, chile oil—and as many toppings as you like.

A perfect marriage of two of the very things that represent my love of food and culture: espresso and flan. It doesn’t get much better than this. The toasty almonds add great texture and the espresso will subtly keep you energized.