Who knew the lusty Italian dish of breaded chicken bathing in marinara sauce and melted cheese could be easy enough to make for a weeknight dinner–not to mention gluten-free? Make this once and it’ll become a household favorite. by Eric Lundy Photo Erin Ng
This gorgeous gluten-free and very keto-friendly five-spice duck recipe by the chefs at San Francisco’s Foreign Cinema restaurant is our all-time favorite dinner party entree. Its flavor is exceptional, it’s incredibly easy to prepare, and it feeds a crowd at a surprisingly affordable cost (provided you can find frozen duck breasts, which we have in our local Whole Foods in California). Try it and you’ll love it, too. For optimal […]
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 […]
Print The brunch classic is back on the menu with this delicious, quick, gluten-free version of eggs Benedict. Our easy blender sauce takes the effort out of homemade creamy, fantastic, hollandaise, while fluffy, light gluten-free English muffins from our partner Canyon Bakehouse are perfect perches for poached eggs. Chef’s tips: For a more refined, perfectly-shaped poached egg, tip each cracked, raw egg into a fine mesh strainer. Carefully swirl […]
Print Split-Rail Gluten-Free Spaghetti with Arugula Pesto, Corn, and Anaheim Chili Pepper Bright, fresh arugula pesto, crunchy corn, and slightly feisty peppers become luxurious when finished with butter in this seductive gluten-free pasta dish by Split-Rail owner/executive chef Zoe Schor. Want it dairy-free? Skip the butter and add a little extra pasta water, then forgo the Parmsean. Servings 6 Ingredients Kosher salt 3 cups loosely packed baby arugula 2 […]
Print Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons This gluten-free recipe from Barton G. in Los Angeles features thick, creamy, and delicious, Caesar dressing and wonderful homemade gluten-free garlic croutons. It was a huge hit at our GFF Magazine Dream Dining Series event in 2018, and will be a winner in your home, too. Note: this recipe calls for roasted garlic, so plan accordingly. Servings 4 Ingredients […]
Print Slow roasting salmon gives the fish a rich, elegant flavor and makes it harder to overcook. Vibrant veggies in a tangy champagne vinegar dressing complete this weeknight standby. But the best thing about this gluten-free roasted salmon recipe is the resulting texture you’ll get form the salmon–cooked yet soft and fancy-restaurant-like! Servings 2 people Ingredients 2 6-ounce thick salmon fillets Kosher salt and freshly ground pepper 4 tablespoons […]
Print We’re always looking for delicious meat dishes that can feed a crowd with minimal effort, and this lamb is exactly that. Roasted whole and carved just before mealtime, it’s special enough for occasions and accessible enough for a weeknight meal. Servings 8 people Ingredients 1 (3 1⁄2 to 4 pound) boneless leg of lamb, fatty-side scored, and tied (ask the butcher to do this) 4 Meyer lemons halved […]
Print A quick broil and a slow cook of the chicken result in fabulously crispy skin and tender meat. Braising the greens in the chicken’s juices adds savory goodness, too. You can have your butcher debone the chicken, do it yourself, or cook the chicken bone-in. Servings 2 people Ingredients 2 boneless chicken thighs Kosher salt 1 tablespoon minced shallot 1 bunch Swiss chard center ribs removed and leaves […]
Print Servings 4 people Ingredients 1 tablespoon Hungarian sweet paprika 1 teaspoon granulated garlic 1 teaspoon onion powder 1⁄4 teaspoon ancho chile powder Pinch of cayenne 4 whole chicken legs cut into separate leg and thigh pieces, or 1 whole chicken, quartered 1 tablespoon kosher salt 1 1⁄2 teaspoons freshly ground black pepper 1⁄2 cup whole milk 1⁄2 cup buttermilk FOR THE CRUST MIX: 1 cup Bob’s Red Mill […]
Print Roast chicken legs get a savory makeover with rich tandoori flavors and gorgeously crisped, lacquered skin. Served hot or cold, they’re downright divine. Plan ahead—they require 6 hours to marinate. When cooking, if the chicken pieces begin to brown too early, cover them with foil and continue baking, and if you have access to nasturtium flowers, scatter a handful of petals over the chicken before serving. Servings 6 […]
Print A thick, sticky sauce with complex sweet and Asian flavors is what makes this recipe by Olivia Mack Anderson (who’s also behind the Char Power recipes on page 44) extra special. It’s also versatile—skip the meat and go all seared veggies if you like. It’s fierce no matter how you slice it. Servings 4 people Ingredients 4 teaspoons canola oil 1 clove garlic minced 1 small shallot chopped […]
Print With no gluten, meat, dairy, soy, or nuts, this lively dish by one of our favorite food bloggers, Beth Manos Brickey of Tasty Yummies, is free of everything—except flavor. The mushrooms and corn are grilled, but they can easily be prepared in the kitchen: Cut the marinade-coated portobellos into 1⁄4-inch-thick strips and cook them in a large pan over medium-high heat until tender, 8 to 10 minutes; cook […]
In partnership with CA Grown Print Our editor, Erika Lenkert, crafted this recipe after enjoying something like it at a restaurant in San Francisco. When salad is just the thing for dinner, you’ll find great satisfaction in its sweet, savory, and spicy flavors, which leverage deliciously fresh mango and avocado that we can get nearly all year round thanks to California growers. Servings 4 people Ingredients 2 tablespoons unsalted butter […]
Print Grilled Lamb Chops with Tzatziki Salsa and Smashed Potatoes We developed a culinary crush on Food By Mars blogger Alison Marras when we discovered her gorgeous, pure recipes seasoned with astrological flavor. This, her Greek-American GF/DF dish, reflects why she’s worthy of adoration. Light in everything but flavor and pleasure, it’s fast, healthy, and delicious with a genius coconut milk–based tzatziki salsa. Servings 4 people Ingredients 8 single […]
Print This fish recipe, inspired by Shauna Ahern’s story in this issue (page 85), can also be made with pork or boneless, skinless chicken breasts. Servings 4 people Ingredients 3 tablespoons plus 4 teaspoons olive oil 1 teaspoon kosher salt 3 tablespoons Dijon mustard 1⁄2 teaspoon freshly ground black pepper 4 6- to 8-ounce halibut fillets, skin on, patted dry 1⁄2 cup sweet rice flour 10 ounces green beans […]
Print Rich, juicy, and bursting with flavor, this shredded pork makes mouths water whether served as tacos, with tortillas, Pico de Gallo, avocado, lime, and cilantro, or devoured straight from the baking sheet. Leftovers are best refrigerated with their cooking juices in an airtight container and reheated in tightly wrapped foil. Ingredients 1/4 cup olive oil Zest of 1 orange 5 cloves garlic minced or pressed 1/2 teaspoon dried […]
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 […]