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Category: Gluten-free
Salmon and Lentils 
en Papillote with Cilantro Pesto


SERVES 4 An easy and elegant
way to cook fish, the en papillote method, or wrapping and baking
in parchment paper, allows you to place all your ingredients in a pouch in the oven to steam them to moist, tender deliciousness. 1 teaspoon ground cumin 
1 teaspoon ground coriander 
6 tablespoons olive oil
 1 cup (about 1⁄2 bunch) cilantro leaves, packed
 Juice and zest of 1 lemon
 2 cloves garlic, peeled
 1 […]

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Jennifer Esposito’s Vegan Strawberry Lemon Cake with Lemon Glaze

MAKES 1 (8-INCH) LAYER CAKE Pancake-moist and fluffy, this cake by Jennifer Esposito of allergen-free Jennifer’s Way Bakery in NYC is not particularly sweet, which is great because everything on it is. Trust us: a little goes a long way with the ultrasweet, rich frosting. Note:Jennifer prefers to use her flour mix for this recipe; if the flour you use doesn’t contain xanthan gum, add 3/4 teaspoon xanthan gum with […]

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The Best Chocolate Chip Cookies Ever, Period (and Gluten-Free!)

MAKES 20 COOKIES We don’t think there’s a better chocolate chip cookie out there, gluten-free or otherwise. They’re just that good. If you can, splurge on high-end chocolate chips, such as Barry Callebaut, Guittard, or Peter’s Burgundy, for this now not-so-secret adaptation of a recipe from beloved baker Lisa Lan of San Francisco’s Bumblebee Bakeshop. Quality ingredients make the difference. But be warned: you’ll be spoiled for life. 1⁄2 cup […]

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Gluten-Free Charred Vegetable Brochettes Recipe

MAKES 8 This lightning-fast gluten-free grilled vegetables recipe shared with us by San Francisco’s Michelin-starred chef Melissa Perello gets incredible flavor from
the marinade added after cooking. Easily prepared on the grill or under the broiler, it could and should become a preferred standby side dish–especially because it’s gluten-free, dairy-free, vegan and incredibly delicious. 1 bunch flat-leaf parsley
 2 cloves garlic, peeled and crushed 1⁄4 cup olive oil
 2 tablespoons fresh […]

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Bone Broth: The Health Benefits and the Recipe

by Jessica Theroux The first bone broth I ever tasted was made by Armida, a ninety-six-year-old sharecropper that I was documenting in the Lunigiana region of Italy. Earlier that morning, Armida had killed one of her prized chickens, stuffed it with bread and borage, and cooked it whole in a large pot. Later in the day, after its meat had been carved, the carcass went back into the pot, along with […]

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Roasted Beet, Yogurt, Pomegranate Molasses & Toasted Cumin Seeds Crepe

TO MAKE 4 CREPES,  Prepare the chickpea crepe batter (get the recipe here.) Set aside. place 16 baby beets in a piece of aluminum foil large enough to completely wrap around them. Drizzle with 1 tablespoon olive oil, seal in the foil, and roast in an oven preheated to 450°F for 50 minutes or until tender. Cool, peel, and cut the beets into bite-size pieces, then gently smash them. In […]

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Strawberry and Tahini Crepe with Pomegranate Seeds and Toasted Pistachios

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get recipe here), place each crepe on a plate, slather on 2 tablespoons of tahini, add a drizzle of honey, a dollop
of Greek yogurt, and a generous sprinkle of pomegranate seeds and chopped pistachios. Roll and serve. Buy the Winter Issue where this recipe is featured!   Photo credit: Photography Maren Caruso / Styling Victoria Granof

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Gluten-Free Chickpea Crepes with Swiss Chard, Golden Raisins, and Pine Nuts

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Toast 1⁄4 cup pine nuts in a small skillet over medium heat, stirring frequently, around 3 minutes; set aside. Roughly chop 1 large bunch of Swiss chard with the thick stems removed. Chop 1 small yellow onion, heat 2 tablespoons olive oil in a large skillet over medium heat, add the onion, and sauté until soft, […]

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Gluten-Free Chickpea Crepes with Sautéed Lamb Sausage and Orange-Olive Relish

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here).  Set aside. In a bowl, combine 1 peeled, segmented, and rough- chopped navel orange; 6 oil-cured, pitted olives; 1⁄2 of a small red onion, minced; and 1 teaspoon chopped fresh cilantro leaves. In a large skillet, heat 2 teaspoons olive oil over medium heat until hot but not smoking. Add 1 cooked and sliced lamb sausage, such as […]

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Gluten-Free Chickpea Crepes with Olive Oil-Fried Egg and Smashed Avocado

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Heat 2 teaspoons olive oil until hot but not smoking in a large, nonstick skillet. Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork […]

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Roll Your Own: Gluten-Free Chickpea Crepes

Who needs fussy, wheat flour–based crepes when you can whip up a protein-packed GF crepe batter that doesn’t need to rest overnight, never gets rubbery, and is versatile enough
to become your go-to wrap for everything from breakfast to dinner to dessert? Make it into a snack with a schmear of butter or Nutella or a meal with fillings ranging from sautéed veggies to sliced sausages to smashed avocado and a […]

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The Best Effing Chicken Recipe Ever. Seriously.

It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because […]

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Sautéed Salmon with Green Beans, Tomatoes, and Sherry Vinaigrette

Simple enough for weeknights, but impressive enough for guests, this quick, gluten-free, dairy-free salmon recipe delivers a colorful, vibrantly flavored one-dish dinner in no time. Serves 4 ½ cup plus 1 tablespoon extra-virgin olive oil ¼ cup sherry vinegar 1 tablespoon minced shallot 1/2 teaspoon kosher salt 8 ounces cherry tomatoes, halved 4 cups green beans, ends trimmed 4 6-ounce salmon fillets In a mixing bowl, combine ½ cup olive […]

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Warm Root Vegetable Salad with Fish Sauce and Mint

This superstar winter salad by Chef Yoni Levy is just one of the reasons we fell in love with James Beard Award–winning chef Daniel Patterson’s San Francisco restaurant, Alta CA. A hearty, complex-flavored showstopper, it includes a fried shaved-vegetable garnish that you can enjoy in any number of other recipes. Serves 4 2 bunches baby carrots 2 medium parsnips, peeled Canola oil, for frying (about 2 cups) 1/2 large celery […]

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Gluten-Free, Dairy-Free Pumpkin Muffins

Flavor, moistness, and texture make the difference between a good muffin and a great muffin. These gorgeous offerings from New York’s By the Way Bakery have all three, as well as gluten-free, dairy-free status, which makes them perfect for school parties, work functions, and anytime indulgence for all. Makes 12 3 tablespoons tapioca flour 1/3 cup white rice flour 3 tablespoons brown rice flour ¼ cup sorghum flour ¼ cup potato starch […]

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