Spicy, nicely acidic, rustic, and a wonderful accompaniment to vegetables, sandwiches, eggs, or anything else that’ll benefit from a little kick, this bell pepper–based condiment, Ajvar, hails from the Balkans … Read More
The tangy yogurt cools the palate with this gluten-free potato salad, making the yukon gold potato salad a good partner for spicy barbecue. Photography Fabrice Demoulin
Seasoned with a vibrant rub a day in advance, slow roasted with Coca Cola (yes, really), then briefly grilled or roasted, these grilled spice-rubbed pork ribs are fall off-the-bone tender … Read More
A marinade of peanut butter, olive oil, and spices transforms everyday chicken into an edible event with this truly exceptional grilled peanut butter chicken recipe from one of Portugal’s most … Read More
This gluten-free rendition of potato skins with yogurt and guacamole is a light, simply elegant take on a crowd favorite. Fork-tender, not crispy, they can be multiplied easily for large … Read More
One of the more exciting beet dishes we’ve tried starts with slow-roasting beets with salt and thyme. A coating of reduced balsamic-shallot syrup adds tangy-sweetness that’s contrasted by optional sharp-cheese … Read More
Famed chef Ljubomir Stanic, who created this versatile side dish, likes to serve this roasted bell pepper salad with sardines. But it’s just as compatible with grilled fish or chicken, … Read More
Sardines are plentiful in Portuguese cuisine. For the marinated sardines recipe by Lisbon’s famed chef Ljubomir Stanisic, you let the salt and citrus do the “cooking.” Photography Fabrice Demoulin
A quick dredging in cinnamon transforms classic seared tuna into a new flavor experience that’s subtle but intriguing. Photography Fabrice Demoulin
For this adaptation of an exotic appetizer by Lisbon’s famed chef Ljubomir Stansic, fish is cured in a bright, creamy, citrusy Thai-style “leche de tigre” (a.k.a. tiger’s milk, a Peruvian … Read More
A blend of flours and a touch of cream combine to make these ethereal biscuits by beloved GF baker Alanna Taylor-Tobin. They are just the thing to top with a … Read More
In this twist on classic peach upside-down cake, sorghum lends soft, earthy flavor that harmonizes with ripe summer peaches, vanilla, and brown sugar and featherlight texture with a meltingly tender … Read More
How easy is it to create the perfect summer dessert that delivers on the creamy, cool refreshment of ice cream yet can accommodate gluten-free and dairy-free eaters? Let’s put it … Read More
The following gluten free fried oysters recipe is from The Foreign Cinema Cookbook, by Gayle Pirie and John Clark, published by ©2018 Abrams. While not all recipes in the book … Read More
The following gluten free recipe is from The Foreign Cinema Cookbook, by Gayle Pirie and John Clark, published by ©2018 Abrams. Not all recipes in the book are GF, but … Read More
The following recipe is from The Foreign Cinema Cookbook, by Gayle Pirie and John Clark, published by ©2018 Abrams. While it’s not entirely gluten-free, a lot of it is, and … Read More
If you’ve tried these gluten free chocolate cupcakes by pastry chef Leslie Tellez of Mexico’s famed Flora Farms, you know that the only thing more shocking than the fact that … Read More
These moist, light, pudding-like pan de elote sweet corn cakes are made in a cupcake pan. At Flora’s Field Kitchen, they’re served upside down and topped with tequila ice cream. … Read More
