Gluten Free

A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

Elegant enough for company and fast and easy enough for a weeknight, this classic chicken dish will never disappoint.

Crispy oven-roasted fish gets a healthy upgrade with quinoa flakes instead of bread crumbs.

Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.

Braised with balsamic vinegar and tomatoes, beef short ribs are the kind of deeply flavorful, comforting main you want on a chilly Sunday night.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.

Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

You can always buy barbecue sauce that's to your taste-there are so many kinds on the market now-but this is the one I've come up with over the years, and it's what we use when we make our barbecued St. Louis spareribs at Sweetie Pie's.

This light and brothy stew is just the thing for crisp autumn nights.

If you don't have both spices, it's okay to omit one or the other.

Almost any fresh fruit (pears, apples, berries) can replace the figs.