Great food... that's Gluten Free
I love the flavors, textures and colors in this recipe but it’s the pan searing of the beets that differentiates this beet recipe from most others. The pan searing creates these delicious little crispy bits on the beets that are so satisfying. And pairing the beets with dollops of greek yogurt, gives this dish just the right amount of extra zhuzh. Lemony Beet Bliss will put a satisfied, even blissful smile on your face.
I’ve experimented with a lot with gluten free Mac N’ Cheese recipes, focusing mainly on baked versions and none of them were good enough for GFchow-ers! Then it dawned on me that I should try a stovetop version…and BINGO! If you crave a homemade, cheesy, decadent, and insanely easy to make gluten free Mac N’ Cheese look no further than Gluten Free Stovetop Mac N’ Cheese. I’ve got you covered😉!
It doesn’t take much to turn ho-hum white rice into a side dish worthy of discussion. Cilantro Lime Rice with Crispy Garlic Chips starts with lots of freshness… lime zest, lime juice, and fresh cilantro…and culminates with the perfect finisher of crispy garlic chips. Don’t skimp on the garlic chips. You’ll regret it if you do!
You can buy the frozen Brazi Bites at the market which are really good OR you can make Homemade Brazilian Mini Cheese Rolls which are even better! These mini cheese rolls are crusty on the outside and warm and cheesy on the inside AND naturally gluten free. It’s a homerun!
It seems like I needed 50+ years to fully appreciate fennel. But I have arrived and hopefully you have too! While fennel and onion look very similar, they’re not even closely related. But when cooked, the sweeter side of both come out. Cooking the onions and fennel until they are almost melted and jammy is the secret behind Jammy Fennel and Onion Pasta (Gluten Free). The pasta is highlighted by the sweet, salty, and slightly spicy pairing of the ingredients which blend together with perfect harmony.
Honey Miso Butter is straight-up FIRE. It’s delicious on EVERYTHING and the options are endless. I love it on seared fish, steak, fried eggs, toast, corn, and roasted or grilled veggies. Experiment, see which is your favorite, and indulge in this flavor bomb topper!
I love mushrooms whether they’re sautéed or raw but roasting them was a real “wow.” Tearing the mushrooms instead of cutting them and then pan-roasting with a high-heat finish yields perfectly crispy, craggy mushroom edges that are so delish…you’ll be tempted to devour them straight from the sheet pan! The mushrooms can be served alone, paired with a grain (quinoa, polenta, etc) or protein (fish, tofu, etc.). Versatility galore!
Sure, there’s nothing like in-season watermelon, peaches, plums and melons to let you know summertime has arrived. And then there’s corn, and where I live, it’s Jersey corn that we patiently wait for. I know I’m in the best part of summer when I’m eating fresh corn on the cob weekly. Some people are purists…no salt or butter needed, but not me! Pass the salt AND butter! My little twist with this recipe is the butter. By adding lemon zest and chives, the butter (and, of course, the corn!) becomes bolder, brighter, and better as it coats each kernel of corn. Fresh Corn on the Cob with Lemony Chive Butter is going brighten your summer…guaranteed!🧈🍋
Fun potato salad? Yep, Sour Cream and Onion Potato salad definitely falls in the fun and surprising category. If you’re a fan of sour cream and onion potato chips (and who isn’t??), you’re going to love this novel rendition of potato salad that has a sour cream and onion mayo base and then is topped with crumbled sour cream and onion chips for good measure!
There’s nothing like a perfect bowl of pasta to make you feel wonderfully satisfied. GF Pasta with Hazelnuts, Parmesan, and Arugula hits the spot and comes together lickety-split. It’s got a smidge of heat, a balanced amount of saltiness, a satisfying crunch from the hazelnuts, brightness from the lemon zest with the balsamic syrup being the perfect finisher.
I just looove the brightness of this dish and, most importantly, the delicious-ness of the carrots. Harissa Maple Roasted Carrots has middle-eastern flair and robustness from the harissa and cumin and then is layered, mellowed and sweetened with maple syrup. It’s a perfect side dish for fall and winter recipes. I often-times serve it for Thanksgiving since it’s a great make-ahead and serve-room-temp recipe.
Umami Noodles with Scallion Brown Butter (Gluten Free) are loaded with so much flavor. Each strand of pasta is thoroughly coated in sauce, thanks to the Starchy Water trick I include in the recipe. I slurped down the entire bowl of noodles while standing at the stove…and I never do that!
Fresh and Herby Gluten Free Macaroni Salad is perfect for summer holidays, pot lucks, and picnics. It’s a breeze to throw together, travels easily, and the gf pasta holds up well. It’s not mayonnaise-y and heavy like so many other macaroni salads. Rather it’s light, fresh and herby…just like the recipe name. How about that😉!
Parmesan Roasted Cabbage with Walnuts absolutely sings with flavor. It’s packed with Parmesan, walnuts, fresh herbs, and anchovies which are the hidden little flavor bombs in this dish(Ssh…no one needs to know they’re in there! Let’s keep it between me and you! 😉). Who knew roasted cabbage could taste SO good and look this sophisticated?!
Charred Asparagus and Dates is utterly divine. First let’s address the awesomeness that happens when you char a date. The date transforms into a candied, sweet, and chewy heavenly nugget. Next, while asparagus are available year-round, spring is the height of asparagus season so take advantage. This recipe is layered with amazing combinations of flavors, textures, and colors and can be on the table in 30 minutes.
I love roasted broccoli. The roasting creates delectable little crispy bits on the edges of the florets and there’s both a crunch and a softness that develops through the roasting process. Roasted Broccoli alone is a treat but whey you pair it with a classic Thai-style dressing, it’s another level. Roasted Broccoli with Thai-Style Dressing is an unexpected combination that will seduce you.
Crispiest Roasted Potatoes are EPIC! Unbelievably crispy! The crispiest ones I’ve ever had…. and without any frying. Thank you Ina! We wolfed these babies down in no time. Can’t wait to make them again…and again.
Balsamic-Glazed Garlic, Spinach, and Cheddar Tart (Gluten Free) is a slam dunk. While all of the ingredients are important, it’s the Balsamic-Glazed Garlic that you will be dreaming about. I’m going to level with you…peeling all of these garlic cloves was a pain BUT I discovered that many markets sell peeled garlic cloves. YES🙏🏻 to small conveniences. Less time prepping and more time enjoying!
Today we’re making Gluten Free Eggplant Gratin…not to be confused with Eggplant Parmesan. The eggplant is broiled to perfection with a light coating of olive oil, salt, and pepper. There’s a bit of marinara sauce and a delicious ricotta and parmesan custard that gets baked until golden brown. Although the Gluten Free Eggplant Gratin tastes decadent, it’s not a total calorie buster because the eggplant isn’t fried or breaded.
Caramelized Cabbage with Spiced Tomato Gravy will make you feel cozy-warm. The spiced tomato sauce combined with the extra soft and wilted cabbage is the perfect cold weather (or rainy or snowy) dish. And don’t skip the sour cream and fresh herb add-ons…they complete the experience!
Since becoming gluten free, I’ve had to skip the stuffing part of the Thanksgiving meal… well not this year, baby because I’m making a gluten free cornbread-based stuffing that I can gobble down! Gluten Free Cornbread Stuffing with Chicken Sausage and Apples is crispy on the outside while being hot, delicious, sweet and savory on the inside. It’s so good you will want to eat it all year round, not just for Thanksgiving. Try it with chicken, Cornish hens or just by itself.
Cooking for Thanksgiving can be overwhelming so it is absolutely critical to have a few easy recipes in your back pocket. Cranberry Mustard Relish is one of those recipes because it’s super simple to make (only 4 ingredients!), can be made ahead of time (yes!!), and is incredibly flavorful – seamlessly combining tart, sweet and spicy.
Crunchy beans and crunchy soy-glazed almonds…yum! Green Bean Salad with Soy-Glazed Almonds (GF) is a refreshingly bright salad (or veggie dish) that is so easy to make. Because it can be served cold or room temp, it’s another great make-ahead recipe that’s also super-convenient for potlucks, picnics and holidays.
Wondering what to do with you leftover white rice? Well, look no further. Use it to make this easy and delicious Vietnamese Fried Rice (GF) recipe that comes together in less than five minutes! The sauce is what makes this fried rice so different from the more common, traditional Chinese fried rice that most of us are familiar with. The Vietnamese version has a more subtle, sublime flavor that kicks-in after a few forkfuls and boy is the flavor addictive!
During the summer when basil is abundant (and potentially taking over your garden!), is the perfect time to make pesto. The traditional pesto most of us are familiar with uses pine nuts but in this recipe toasted pecans are the secret ingredient. Pecan Basil Pesto with Pasta (GF) is a “nutty” twist on pesto. It’s a subtle yet delightful variation of a very popular classic.
If you’ve never had Mexican-Style Street Corn, you’re in for a total treat. Before digging in, you’ll want to roll up your sleeves and have the napkins AND dental floss ready to go! The flavors of the charred corn combined with the mayo, cojita cheese, and lime will make your mouth water. Get ready to make many trips to the market (or farmer’s market) for fresh corn…Mexican-Style Street corn is that good!
Zucchini is available all year round but at this time of year, zucchini is prolific in home gardens too. Zucchini with Black Pepper Butter and Crispy Parmesan is a perfect recipe for when you have zucchini madness in your garden like I do. With a few simple ingredients you can have a de-lish and VERY easy to make veggie dish.
Grilled Radicchio with Honeyed Almonds, Balsamic, and Parmesan is typical of Italian cooking…using a few simple quality ingredients with the focus on flavor. Radicchio is gorgeous with its vibrant purples, pinks, and whites and while radicchio is the star in this recipe it has a stellar supporting cast of honeyed almonds, balsamic syrup and parmesan.
Everything about this recipe screams SPRING. Asparagus and Radishes with Fresh Herbs is refreshing, easy-to-make, and bursting with flavor. It’s a great dish to wake up your senses and spring into, well, you know, spring!
Caramelized Crispy Fennel is the perfect addition to your favorite dishes. While it tastes similar to sautéed onions, cooked fennel naturally has a slightly spicy kick to it with a wonderful hint of anise (black licorice). The next time you plan to sauté onions consider trying Caramelized Crispy Fennel instead.
Middle Eastern-Spiced Rice with Peas and Pistachios will transport you to Morocco…or Egypt or Israel. You get the idea! Lots of flavor in this side dish that pairs extremely well with all kinds of meat dishes. Let Middle Eastern-Spiced Rice with Peas and Pistachios enchant your taste buds with another region of the world.
Oh so delicious! Cheesy, Crunchy Squash Gratin (Gluten Free) is one of those satisfying dishes that makes you feel all comfy cozy inside. Yes, it’s cheesy and crunchy but it’s also slightly creamy and warming with just the right hint of heat. It’s versatile enough to be served as a side dish or as a main vegetarian dish. However you decide to serve it, you’ll be surprised how quickly the gratin will be devoured!
Even for Cauliflower naysayers, Roasted Cauliflower with Dates and Pine Nuts is always such a hit. It has a touch of sweetness combined with savory and nutty flavors that’s quite addictive. Not only is this cauliflower recipe delicious, it’s easy to make and leaves little to clean up. That’s my kind of dish!
Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta is one of those dishes that looks like a masterpiece but is so simple to make.
The beauty of this risotto recipe is it’s BAKED and therefore VERY easy and stress-free to make. This is a fabulous risotto chock-full of green veggies…kale, spinach, and peas. The veggies help to offset the typical rich and creamy nature of risotto recipes. I may be going out on a limb here but I would even call Baked Risotto with Kale, Spinach, and Peas “Healthy-ish!”
These Garlic Blistered Green Beans with Capers are inspired by the traditional Sichuan technique of dry-frying string beans. The trick is to let the beans cook undisturbed until they are blistered, crinkly, and flavorful. While it seems strange to add capers to a Chinese Bean dish, it TOTALLY works. The capers add a briny shot of saltiness that is “just right.”
Whether you’re moving into your first apartment, a beginner cook, or feeding the family, it’s always helpful to have some simple recipes on hand. Within five minutes you can have cooked-to-perfection Super-Simple Steamed Broccoli that can be served as a side dish, added to a salad, or tossed into a stir fry. This recipe is easy, versatile, and healthy. Keep it simple or dress it up with shredded cheese, nuts, citrus, and more.
It’s often difficult for cucumbers to absorb sauces and dressings but not if you are using the “smash” method. Smashed Cucumbers with Za’atar and Feta is a crunchy, full-flavored summer dish that will transport you to your favorite Mediterranean country. If you want to get away, you better get smashing!
Radishes, butter, and coarse salt. It’s an iconic and sophisticated french combination of flavors that is very addictive. In this recipe, the butter is melted with olive oil (to reduce the richness a bit) and enhanced with umami-rich anchovies, which takes simple to stupendous! Radishes with Anchovy Butter is a simple recipe that bursts with flavor.
Crunchy, creamy, sweet and smoky…Eggplant with Honey, Crispy Garlic and Ricotta brings a variety of colors, tastes and textures together. It perfectly embodies the phrase “the whole is greater than the sum of its parts.” So, even if you’re not the biggest eggplant fan, this spectacular recipe is definitely worth a go.
Hot Damn! Flavor Poppin’ Roasted Broccoli with Red Onions is just about the best broccoli recipe I’ve ever made. And the secret ingredient is the anchovies…ssh! They’re a total game-changer. So if you’ve never had anchovies or think you don’t like them, I strongly urge you to try this recipe anyway. They add tons of umami richness and, quite simply, put this dish over the top.
Roasted Fennel with Parmesan will completely surprise you. It bursts with flavor and the roasting brings out a subtle and delicious spiciness in the fennel that I never knew was there. Who knew salt, pepper, olive oil and parmesan could elevate roasted fennel to such a degree?
Herb-Baked Acorn Squash with Parmesan is a terrific savory recipe perfect for a family dinner or holiday meal. The squash slices get crispy on the edges while maintaining a wonderful creaminess on the inside. Plus, the natural shape of the squash slices makes it super-easy to create a gorgeous blooming flower…no prior flower arranging experience necessary! Impress your family and friends with this simple, tasty and beautiful acorn squash recipe.
Spicy Honey-Glazed Brussels Sprouts is the result of a cooking mistake. I accidentally poured nearly 1/4 cup of ground black pepper into the brussels sprouts! (I was recovering from wrist surgery so I couldn’t use a pepper grinder.) I frantically removed as much of the pepper as possible but, as you can imagine, there was still more pepper than I would normally add…way more! To offset the spiciness, I added honey to the brussels sprouts and as a result this recipe was born. Sometimes mistakes are the best way to develop new recipes! Now I have a sweet, crispy, spicy brussels sprouts recipe that’s one of my favorites.
If you are gluten free and want a fabulous roll, I highly recommend you try Brazilian Cheese Rolls. They are gluten free gems. Even better is Brazi Bites makes the rolls for you! Look for Brazi Bites in the freezer section at you local market. All you have to do is finish baking them and serve with herb butter…if you are so inclined!
Roasted Zucchini Parmesan Fries are another family favorite. Zucchini is the hero in this side dish but the garlic, olive oil and parmesan bring it home. It’s nice to know that with less than five ingredients, you can create a mouth-watering side-dish that flies off the table.
I love the vibrant color of red and yellow beets. Even the stems and leaves of both are beautiful. Beets are healthy and versatile and when roasted the flavors become concentrated and delicious.
An update to a classic … Roasted Cherry Tomatoes with Fresh Mozzarella is a modern twist on the original. Roasting the cherry tomatoes provides a more concentrated tomato flavor and the tomato juices from the roasting make an excellent sauce with no extra effort. Don’t get me wrong, I love the original version but I may love this one even more.
Broccolini is a refreshing change-up from broccoli. If you haven’t tried it, you should. It has a nice texture, color and taste and is very easy to prepare. Leeks are a cousin to scallions but are larger and more yellow. In this dish the leeks are sautéed which caramelizes and sweetens them but the leeks still add an “oniony” kick. The leeks yellow color with the green broccolini is a simple pairing of beauty and taste.
Ahhh…there’s nothing like the amazing aroma of kugel baking in the oven. The only thing better than the smell is devouring a warm, scrumptious piece yourself! For GG’s Vanilla Noodle Kugel (Gluten Free), I substitute gluten free spaghetti noodles for the egg noodles and break the pasta strands into four equal pieces similar to the size of egg noodles. The result is a fabulous gluten free brunch recipe or Yom Kippur break-the-fast dish.
The recipe for Homemade Dill Pickles…Easy as 1,2,3 only takes about 5 minutes of work and requires ZERO steps of the traditional canning process. By the next day, you’ll be eating perfectly crisp deli-style pickles. Munch on that!
There’s a lot of flexibility with this recipe. You can use just zucchini or squash or a combo like I did. I used blue cheese in this rendition but feta or goat would be delicious too. The nutty crunch from the pine nuts is terrific but feel free to experiment with chopped hazelnuts or macadamias. But whatever you do, splurge on the truffle honey drizzle. It knocks this dish right out of the park. Trust me!
Turmeric Coconut Crunch Rice with Wilted Spinach differentiates itself from other rice dishes with its sesame/coconut/lime/scallion crunch topping. The crunch topping is soooo good! Sprinkle it on the creamy coconut rice fragrant with turmeric, garlic, and ginger and spiked with wilted greens throughout to make this a winning rice dish.
Try my snap-‘n-peel method for the tastiest asparagus…it’s the secret to creating tender asparagus bottoms. My mom is the one who taught me this simple trick! Most people love the asparagus tips, but in my family we love the tender bottoms best. Try Snap-‘n-Peel Sautéed Asparagus and see if your family agrees!
Each potato is a crispy gem that bursts with flavor and texture. The roasting caramelizes the garlic and crisps the mashed edges of the potatoes. The warm potato with the cool Aioli topped with the tangy Balsamic Syrup drizzle completes the complexity of the dish. Each bite is a tasty treat that will keep you coming back for more.
Honey-Glazed Sweet Potato Wedges take sweet potatoes to another level. Slice them into wedges and roast with olive oil to make them crispy on the outside and creamy, smooth on the inside. Then drizzle honey for the last ten minutes of roasting to create a wonderful candied-coating that makes these sweet potato wedges totally irresistible!
I saw a big bag of enticing-looking baby bok choy at the korean market the other day. When I bought the bok choy, I had no recipe in mind. After getting home, I saw that I had a package of shiitake mushrooms. So I sautéed the two together and thoroughly enjoyed result.
When I find interesting mushrooms at the market, I buy them because there is nothing as tasty as a sautéed mushroom medley.
There’s a big difference between homemade roasted peppers and those from a jar. Because it’s so easy to make roasted peppers, you’ll never have to compromise again.
