Gluten Free

Humble white vinegar does double duty here, tenderizing chicken thighs while giving them a tart flavor accentuated by a super-easy charred lemon–garlic sauce.

Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish.

The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.

Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

Meet posole, one of the tastiest, prettiest, one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings.

Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet.

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.

Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

There's no need to buy special kits for dyeing Easter eggs—all the ingredients you need are probably already in your cupboards.

Make anything taste like your favorite bagel with a sprinkle of this savory mix of poppy seeds, onion, garlic, sesame seeds, and salt.

Roasting a chicken directly on your oven rack gives it a crispier skin on all sides. Add a tray of vegetables underneath it to catch all the delicious drippings and you'll never look back.

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a crisp and juicy bird with a built-in side dish.

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.

No one will miss the flour in these pillowy-soft muffins, which are naturally gluten-free and kosher for Passover.

Millet, a wonderfully healthy, naturally gluten-free grain, stands in for the more common bulgur wheat in the North African–inspired parsley salad in this simple baked chicken dish.

This quick and easy recipe makes an ideal weeknight dinner. High levels of selenium, magnesium, and vitamin B12 make this dish a nutritional powerhouse.

The gluten-free, dairy-free, and egg-free recipe turns out delicious, full-flavored baked coconut shrimp in record time.