Gluten Free

This refreshing fizzy drink has the flavor of chocolate milk—but without the dairy. Add a shot of chilled espresso or Kahlúa to give it some extra oomph.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Slice these and mix with cured meats for a fresher take on antipasto salad.

Combined with coconut milk, it’s the base for your next Thai curry.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Red chiles are the best for drying.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons—a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can’t find them, use regular lemon juice and replace a third of it with fresh orange juice.

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.