Gluten Free

Pretty enough for company, this fresh fruit salad comes together in a snap.

You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

Because the crème fraîche melts into the potatoes, this dish has the virtue of tasting lush without appearing overly so. For an even more sumptuous look, give the salad a generous dollop on top.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta.

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet.

This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.

This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.

Tamarind gives this hearty stew a pleasant sweet-sour pucker.

There's a time for a 20-ingredient, four-hour curry, and it's not 5pm on Thursday. This shortcut version yields a hearty crowd-pleaser.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

An craveable slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

These tacos are great any night of the week, not just Tuesday.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.