Gluten Free

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Wheels of cucumbers and radishes are nice and all, but smashing them into ragged pieces is way more fun.

The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.

Mast, which translates to yogurt in Farsi, is a staple side dish on many Persian tables. The yogurt can be mixed with shallots, grated cooked beets, cooked spinach, or, most commonly, with Persian cucumbers, mint, and dried rose.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is. 

Given my very high regard for a grilled naked lamb chop, all juicy and charred, when I do go for something more elaborate, it's got to be worth it. This dish is. Here, the meat is coated in toasted whole spices—fennel, coriander, and cumin seeds—that have been very lightly crushed. The seeds retain their texture, giving the meat both a heady scent and a good crunch. For serving, a tahini-lemon sauce adds a rich nuttiness, while a dash of sumac provides its berrylike tartness.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted veggies.

Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.

If you can find Meyer lemons, use them for this recipe. Their thinner skin has very little bitterness.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish.

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”