Gluten Free

Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine.

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

The peas may bring good luck, but the bacon definitely brings good flavor.

Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

This classic technique gets a modern punch of flavor from briny olives and capers, sweet raisins, a splash of rum, and a squeeze of bright lime juice.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

No pressure cooker? Cook it the old-fashioned way.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

Fennel adds sweetness and a twinge of refreshing herbal flavor to this creamy, rich cauliflower soup.

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

This classy appetizer is just as delicious as deviled eggs, but a whole lot easier to make.