Gluten-free

Arepas

These chicken and avocado-stuffed arepas, which are known as reina pepiada (or curvy queen), were created in honor of Susana Dujim, a Venezuelan beauty queen who was crowned Miss World in 1955. The 1950s also marked the invention of precooked corn flour, now known as masarepa, by a Venezuelan engineer. But arepas were around for hundreds of years throughout Latin America before that, the corn patties sometimes served whole or split, then filled with countless combinations. Preparing them used to be labor-intensive, but masarepa gives arepas a light and creamy texture without a lot of effort. Unlike cornmeal used for cornbread or muffins, which is ground dried uncooked corn, masarepa is ground from cooked corn and conveniently sold as dried corn flour. Masa harina is ground uncooked corn treated with other ingredients and is used to make tortillas and other dishes. Neither cornmeal nor masa harina can be substituted for masarepa, which is available online and in many supermarkets.

1 hr

Torta Caprese (Chocolate and Almond Flourless Cake)

The famous dessert of the Island of Capri I've found, over the years of making this cake, is extremely forgiving. The almond meal, butter, chocolate and sugar should be equal in weight. This is the time to get out the digital scale, as it makes not only preparing this but also remembering it later so easy. I've done this with 85 grams of each and 3 eggs. Or 250 grams of each and 5-6 eggs. Once I only had 125 grams of almond meal and I simply used that as the proportion for the rest of the ingredients, along with 3 eggs. They only change the cake a little in height and size, but each has come out smooth and moist, almost fudgy. And, in fact, the last measurement is my favorite because in an 8 inch round pan, it comes out just over an inch tall, which I think makes for a good-sized sliver. If you like, you can add a splash of rum, some lemon or orange zest or (reminiscent of Elizabeth David's chocolate and almond cake, which closely resembles torta caprese) and a dash of strong coffee. You can also double these ingredients and bake them in a 10 inch pan for a slightly larger cake. Helpful tools for this recipe: Maple Wooden Cake Stand KitchenAid Cordless Hand Mixer Mason Cash Cane Mixing Bowls

Chicken and Rice Meatballs

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

Grain-Free Tahini Granola

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

Butternut Squash Polenta | Epicurious

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Gluten-Free Fudge Brownies

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.

Za’atar Roast Chicken

This juicy roast chicken recipe is finished with za’atar, a fragrant Middle Eastern spice blend and paired with tangy sumac-pickled onions and savory black garlic tahini.

2 hr 20 min

Quick Chana Masala

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Sweet Cinnamon Tamal

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Tomato Aguachile

Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.

Garlic Confit

Learn how to make garlic confit, a simple preparation of roasted garlic in oil that improves just about everything it touches.

Sheet-Pan Lemon Chicken and Potatoes

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

Stone Fruit Caprese

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Sheet-Pan Salmon and Potatoes

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Arctic Char with Spinach Butter

Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.

50 min

Sinukmani (Biko) with Latik

A classic Filipino sticky rice cake made with glutinous rice cooked in sweet coconut sauce and finished with crunchy toasted coconut curds (latik). Rich, sweet, and chewy—perfect as a celebratory dessert or anytime treat.

Gluten-Free Fried Chicken

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

Fennel & Cactus Salad

A light, crunchy salad of shredded fennel, cucumber, radish and cleaned prickly pear cactus dressed with lemon, olive oil and dried mint. Refreshing and low-calorie—anise‑scented fennel adds satisfying crunch and flavor, making this a great diet-friendly side or light meal.

Menemen

Turkish scrambled eggs and tomatoes is an easy breakfast dish that you can find all around the country. In Iran, the same dish is called “omelet.” There has always been a debate whether menemen should have onions or not and the result is always a 50/50 split. Other variations of menemen use cheese (such as kaşar) or Turkish dry sausage (also known as sucuk). This dish is originally made with Turkish sweet green pepper (yeşil biber) but here I substituted easier-to-find Italian sweet pepper (cubanelle). Other good options include green bell pepper or sweet banana pepper.

Garlic Confit Recipe

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

Maple Sweet Potatoes With Crispy Almonds and Sage

Drizzled with maple syrup and roasted until caramelized, these sweet potatoes make an easy autumnal side dish to serve as part of a larger festive spread, and can be served both warm or at room temperature. If getting ahead, make the crunchy, garlicky almond-and-sage topping well in advance to be spooned on top when needed. Be sure not to walk away when frying the garlic, as it can quickly turn bitter if over-fried, so stir often and adjust the heat as necessary.

45 min

Crispy Halloumi With Tomatoes and White Beans

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30 min

Cauliflower Salad with Yogurt Sauce and Pomegranate

Get the recipe for this best-ever Cauliflower Salad with Yogurt Sauce and Pomegranate on Food & Wine.

35 min

Pan-Roasted Chicken with Grapes, Garlic, and Rosemary

Angie Mar's Pan-Roasted Chicken with Grapes, Garlic, and Rosemary recipe brings together a crispy-skinned chicken and juicy grapes for a simple yet elegant dinner.

45 min

Psites Patates (Lemony Roasted Potatoes with Oregano)

Golden potato wedges and lemon slices are roasted together until crisp and fragrant, a perfect accompaniment to lamb chops or roast chicken.

55 min

Moussaka With Roasted Mushrooms

In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex, slightly sweet Eastern Mediterranean sauce spiced with a little cinnamon, a pinch of allspice and a few cloves. Greek moussaka is topped with béchamel, which can be heavy, even gummy. But this one has a light, fluffy topping made with yogurt and eggs. There are a few steps involved here and the sauce is a long-cooking one, but you can get that started while the eggplant is roasting in the oven to speed things along or make the sauce the day before.

3 hr

Swordfish Sicilian-Style

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min

Chickpea Pancakes with Leeks, Squash, and Yogurt

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Basil Chicken Stir-Fry

A savory, spicy explosion of flavor that takes less than 30 minutes to make. Plus, a game-changing technique to make lean ground meat juicy and tender.

Herb omelette with fried tomatoes

Make a perfect, protein-rich brunch or breakfast for two people. This healthy omelette can be on the table in just 10 minutes, served with juicy tomatoes

10 min

Avga me Kolokithakia (Zucchini Omelet)

Layers of thinly sliced zucchini, crumbled feta and fresh dill are bound with custardy eggs in this quick, Greek-inspired omelet.

1 hr

Instant Pot Mini Frittatas

Make a quick and delicious brunch appetizer or snack with your Instant Pot®.

Greek Salad

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

15 min

Roasted Garlic Butter

This is a recipe for a butter that's given a massive flavour leg up with roasted garlic, parmesan and anchovies. I am hopelessly addicted to it, and I use it on everything: slather on bread, on cooked proteins (chicken, fish, steak), and steamed vegetables. It's especially brilliant with roast beef, like the Beef Rump Cap Roast (Picanha) I also shared today.Use softened, or shape it into a log, refrigerate then cut slices and place on a hot dish to let it slowly melt.Makes 150g / 2/3 cup, enough for 6 to 8 people as a sauce for steak etc.

Honey Butter Potato Chip Tower With Crispy Salami

Turn potato chips into a fancy snack. This salami and potato chip tower, inspired by Korean honey butter chips, is fun finger food for holiday entertaining.

Fruit Salad

A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.

20 min

Gluten-Free Pizza Crust

Recipes from Cook’s Illustrated and Antonella at Krumville Bake Shop in N.Y.C. both deserve big shout-outs for helping us develop this approach.

Crispy Apple-Oat Fritters

These Crispy Apple-Oat Fritters are gluten-free.

Scrambled Eggs with Herbs

Gluten-Free Stuffing

We set out to make a gluten-free stuffing that eliminates the two-step process of first making cornbread, then cubing and drying it to make stuffing. This version has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Lemon Turmeric Chicken Salad

Afghan murgh kebab (chicken kebab) and white sauce is a classic combination — the tangy, earthy sauce complements the turmeric-stained grilled chicken. Here, the two inspire a creamy, lemony chicken salad. Traditionally, Afghan white sauce is made with mayonnaise, milk, dried dill, vinegar and often MSG. A bit of Greek yogurt balances the richness of the mayo while maintaining a texture sturdy enough for a pita pocket. Fresh dill, sugar, salt and vinegar pay homage to the original seasonings, while the lemon zest, turmeric and garlic draw from the traditional murgh kebab marinade. 

25 min

Basil Pesto

Make classic basil pesto with toasted pine nuts, Parmesan, and olive oil—slather on grilled toast or toss with pasta for a quick, flavorful weeknight dinner.

Feta-Ranch Wedge Salad

A towering wedge salad is fun to look at, but the height and shape make it impractical for a couple reasons: Toppings tumble right off and dressings can’t permeate it properly. This recipe fixes all that by calling for thinly sliced wedges that are stacked on their sides. The toppings stay put, and the dressing can work its way into all the little nooks and crannies. This salad looks impressive, it tastes delicious and it’s actually quite no-fuss: You can make the dressing days ahead of time, and swap in whatever herbs, spices, seasonings you have and crave. The only tricky aspect is emulsifying your feta. The key is time: Scrape the sides as needed and keep blending. With some coaxing, it always gets there.

30 min

Tomatoes with Herbs and Almond Vinaigrette

Juicy tomatoes are topped with fresh herbs and a nutty almond vinaigrette for a bright, elegant salad that’s simple enough for weeknights yet worthy of entertaining.

45 min

Mango Sago

A refreshing Asian-style mango and tapioca dessert featuring creamy coconut-mango base, chewy sago pearls, and optional mango jelly cubes. Light, sweet, and perfect chilled for hot days.

Gluten-Free Chocolate Buckwheat Waffles

If you want to make this buckwheat waffles recipe without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Gluten-Free Eggplant Parmesan

An Italian favorite gets a gluten-free makeover thanks to almond meal. Cleanup is also easier: Instead of frying in a skillet, we bake the nut-crusted eggplant on a rack until it's golden brown.

Crispy Smashed Potatoes With Parmesan and Herbs

Crisp on the outside and creamy in the center, these smashed potatoes are a delightfully simple upgrade to your typical roasted stud.

Horiatiki (Greek Salad) Recipe

A good Greek salad must be made with peak summer tomatoes, crisp and refreshing cucumbers, briny black olives, and just a bit of onion, here quickly pickled to tame its pungency and add pops of acidity to each slice. Then the ultimate topper: slabs of feta.

20 min