If you miss the spongy, delicious, crisp-topped, moist, and fluffy deliciousness of honest-to-goodness focaccia, this recipe is for you. Straight from Manhattan’s award-winning Del Posto restaurant (where they go out of their way to accommodate GF diners with world-class options), this gluten-free focaccia leaves nothing to be desired. Photo Maren Caruso
Combining the delicious caramelized flavor of roasted garlic with creamy pureed white beans results in gorgeous flavor depth for this easy, elegant gluten-free, vegan bean dip recipe. Serve this bean dip with whatever you like. It’s good enough to spoon straight from the bowl! Print Roasted Garlic White Bean Dip with Vegetables Alanna Taylor-Tobin’s silky, lemony-garlicky roasted-garlic bean dip gets glamorous looks with a drizzle of olive oil and the […]
While dining at Central Market in the Northern California’s small town of Petaluma, we became so obsessed with their gluten-free, vegan, wood-oven-roasted farinata appetizer, we begged for the recipe. Reworked for the home cook, this pan-fried chickpea flatbread with caramelized onions and herbs is so pretty, delicious, and easy to prepare, it’s the ultimate one-size-fits-all appetizer. Print Farinata Savory Chickpea Flatbread Recipe Get ready for an addictive restaurant-quality appetizer that […]
If you want an appetizer that will blow minds and take almost no effort or expense on your part, make this gluten-free squash appetizer recipe. One butternut squash goes a long way in feeding a crowd, and sautéing it in butter creates heavenly results, especially when contrasted by crunchy fried sage. In truth, the squash–drizzled in honey–is so good, you can easily leave off the feta cheese if you want […]
Bacon and eggs become an even better combination with this gluten-free deviled egg recipe. Plus, the tang from sour cream and the sprinkle of smoked sea salt (optional), take this already irresistible appetizer over the top. Make so many more than you think you’ll need. Deviled eggs are always the first to disappear at the buffet table. Print Smoky Bacon Deviled Eggs Quartering egg whites rather than halving them means […]
Print Gluten-free, dairy-free, and totally delicious, these three-bite potato pancakes go down easy, so make more than you think you’ll need! If you’re not worried about dairy and want to save time, you can sub sour cream mixed with horseradish for the cashew cream. Ingredients 2 medium russet potatoes peeled 1/2 small yellow onion shredded or 1/2 teaspoon onion powder 1 egg beaten 3 tablespoons gluten-free flour blend 11/2 […]
Print by Niki Ford Everyone should have a salad like this up his or her sleeve. An unassuming yet surprisingly elegant tangle of asparagus ribbons and butter lettuce with a completely addictive creamy vinaigrette, it’s beyond satisfying as a first course, roast- chicken sidekick, or partner to flaked smoked trout or salmon. The dressing is delicious with little gem lettuces and baby romaine, too. Servings 4 people Ingredients 2 […]
Print In this lively, raw mix, cilantro, coriander, green onions, and lime lend a bright complexity and herbal perfume to the summer staples of squash, corn, and cherry tomatoes. Best on the day it’s made, it’s the perfect antidote to richer dishes. Servings 4 people Ingredients 1 pound yellow summer squash ends trimmed 1 ear corn husked 1 1⁄4 cup yellow cherry tomatoes such as Sun Gold, halved 3 […]
Print An elegant way to start a meal, this ridiculously good soup can be ladled into bowls and served. But arranging the shrimp and other garnishes in the bowl beforehand and pouring the soup at the table makes for an extra special presentation. Add grilled bread and a side salad and you’ve got an awesome meal. Servings 6 people Ingredients 18 about 1 pound, 16/20 size unpeeled gulf shrimp […]
Print In this addictive dish made on a grill pan, Arab-Sicilian flavors of pistachio, vinegar, and mint transform humble zucchini into something you’ll long for again and again. Be sure to make your zucchini slices thick in order to achieve the preferred doneness—juicy, somewhat soft to the bite, just cooked through, and with a little bend to them (they’ll soften more as they rest). You can also cook the […]
Print Get everything you love about nachos in one glorious bite. Servings 16 bites Ingredients 1 8-ounce boneless, skinless chicken breast or thigh 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon kosher salt 1⁄2 cup mayonnaise 1 tablespoon canned chipotle peppers in gluten-free adobo sauce chopped (find in the international foods aisle of well-stocked grocery stores) 8 baby bell peppers halved lengthwise, seeds and ribs removed 2⁄3 […]
Print Crisp, refreshing, light, and riotously flavorful, this silly-simple snack could easily become a habit. Servings 4 as an appetizer Ingredients 1 teaspoon gluten-free chili powder Pinch of cayenne pepper 1/8 teaspoon kosher salt Juice of 2 limes 1 or 2 jicama peeled and sliced into French-fry-like sticks Instructions In a ramekin or small bowl, mix together the chili powder, cayenne, and salt. In a bowl, toss together the […]
Divine in flavor and crunch, these soul- satisfying vegan taquitos by Kate Ramos of Hola Jalapeno have a filling tasty enough to serve as its own side dish. For easiest prep, use tortillas fresh from the store that haven’t been refrigerated. Serve taquitos with guacamole. Note: This recipe calls for toothpicks. Print Gluten-Free Black Bean Taquitos Servings 12 taquitos Ingredients 2 tablespoons vegetable oil plus more for frying 1 small […]
Print The key to styling this dish by San Francisco chef Craig Stoll look is the cooperation of the pancetta, so make sure to get slices that are thin, yet thick enough to hold together when you wrap them around the endive. (They’ll taste good no matter what.) Also, for easy handling, store the slices in the fridge until use. The garnish, saba, is a delicious thick, reduced, unfermented […]
Print The only problem with meatballs is there are never enough, so make a lot of this ever-popular appetizer with deliciously unexpected flavor and texture from currants and pine nuts. The meatball mix can be prepared a few days in advance and stored, covered, in the fridge until you’re ready to use it. To take this yummy dish over the top, serve it with Herb Sauce (recipe follows). Servings […]
Print Servings 24 Endive Cups Ingredients 1 tablespoon gluten-free white or yellow miso 1 tablespoon mirin 2 teaspoons lemon juice 2 teaspoons gluten-free Dijon mustard 1/4 teaspoon gluten-free Sriracha 1/4 teaspoon toasted sesame oil 1/2 pound sushi-grade ahi tuna cut into 1/2-inch cubes 1/2 avocado cut into 1⁄2-inch cubes 2 tablespoons thinly sliced scallion 24 Belgian endive leaves Toasted sesame seeds for garnish Gluten-free nori seaweed thinly sliced Instructions […]
Print Since this recipe calls for readymade ingredients and a bit of chopping and assembling (but no cooking), you can create an elegant appetizer in no time. Servings 24 Endive Cups Ingredients 1/3 pound cooked crabmeat 2/3 cup shaved fennel 1 tablespoon olive oil 1 tablespoon lemon juice 1 1/2 tablespoons fresh mint cut into extra-thin strips Kosher salt 24 Belgian endive leaves 12 grapefruit segments halved widthwise 1 […]
Print Crisp on the outside, moist within, and fancy enough to serve at any party, these potato puffs by James Beard Award-winning chef Hiro Sone are also a huge hit with kids and can be customized with a variety of additions and substitutions, such as minced cooked bacon, fresh herbs, or different cheeses. While they taste best freshly made, they’re still delicious when reheated in a 300°F oven for […]