Gluten Free

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

Add sweetness and spice to a simple chicken dinner with a few spoonfuls of chile jam.

Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita's texture is to stir, or mash, it several times during freezing. This prevents it from freezing in a solid block.

Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes—with their elongated shape, rosy red color, and creamy-looking root ends—make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can’t find them or think they are too much trouble, replace them with lima beans.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

This smoothie transports you to the tropics with the mango and pineapple. I usually make it in my Chicago kitchen on a rainy day when I need some bright flavors.

Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.

This is simply the most tender, succulent chicken you can eat—thanks to the yogurt marinade, which is a great tenderizer. These skewers are wonderful grilled, but broiling under high heat is delicious too. If you use wooden skewers, soak them in water for at least 15 minutes before using them, so that they don’t burn before the chicken is cooked.

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains—or use it as a dipping sauce for good bread.

Arguably, some of the best ‘cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern ‘cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina ‘cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Calico beans are a satisfying cross between chili, baked beans, and a sloppy joe filling. Full of a homemade barbecue-style sauce, these calico beans are meaty, tangy, salty, and deliciously perfect for any barbecue, picnic, or potluck you are heading to!

Start cooking them right before dinner, and these boozy peaches will be ready just in time for dessert.

Tender, tangy, and accented with just a hint of bourbon, these slow-cooker–cooked ribs are messy, saucy, and perfect for devouring over a long weekend.

Cognac, cream, curry powder, and clarified butter all combine to make an intoxicating sauce for this heritage recipe for pan-seared ham steaks.

Fill cherry tomatoes with a herby avocado filling for a light and easy summer hors d'oeuvre.

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.

This refreshing fizzy drink has the flavor of chocolate milk—but without the dairy. Add a shot of chilled espresso or Kahlúa to give it some extra oomph.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.