Gluten Free

A combination made in healthy-foodie heaven, this will be sure to satisfy you first thing in the morning!

Serve this lightly spiced, last-minute bean dip with tortilla chips and watch it disappear before half-time.

Sweet, spicy, and refreshing all in one, this crisp cabbage side dish is a great way to get out of a steamed-broccoli rut.

This rum-spiked hot toddy is infused with fiery black pepper, revitalizing cinnamon, and cleansing cardamom to cure the winter blues.

A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick, hearty dinner.

This is going to be your new favorite way to serve green beans.

This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row. 

Complete your Super Bowl snacking lineup with this addictive five-cheese version of the classic Southern spread.

These cumin-spiced chicken thighs and roasted potatoes are balanced by a zippy, jalapeño-spiked alternative to coleslaw.

A whole chicken, poached in a ginger and anise–scented soy broth, is a popular dish served at Chinese New Year celebrations.

Here, fresh shrimp gets gently poached in herb-laced coconut milk. The spicing is subtle, so as not to obstruct the milk’s sweet flavor.

Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.

Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor.

Onions, garlic, cabbage, and tomatoes melt into a thick rich blanket of sweet richness for these hearty baked beans.

When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel of the fish and provides a stunning backdrop to its orange-pink vibrancy. I serve the salmon with those plump pearls of Israeli couscous that play on your senses with their caviarlike texture.

Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

This one-pot meal is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula or spinach at the end; for more garlic, pair it with garlic toast.

I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I’m not planning to give those up either, no matter what my wife says!

These cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it was time to bring them together. I personally love salted coconut frosting and could stand to make this one even saltier. Play around with the salt to suit your buds, just make sure to get it right before you let the pudding set in the fridge, as it will be hard to stir it after that.