Gluten Free

People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it's not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipe vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it's steel-cut or pinhead oatmeal, and cook it until just tender. Individual nubs of oats should be visible in the final product. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan.
It is far easier to buy black pudding ready-made, and there are lots of artisan producers making truly worthy black versions. But if you're able to come into possession of fresh pig's blood, you'll be all set to make this recipe. And if not—well, you'll know precisely what a good black pudding should contain.

It's the crispy fried skin that makes wings a diet no-go. Using chicken tenders keeps 'em healthy.

We subbed baked chips for fried. Same flavor, less fat.

These mini-taters keep portion size in check, so you can enjoy cheesy, bacony goodness without thinking twice.

Go ahead and double this tomato sauce. It freezes well—ready for other pastas or for simmer-poaching eggs

The lamb roasts on a bed of thyme to infuse the meat.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Don't worry about getting too much color on your pears—they will gain more caramel flavor the darker they go. This unusual dessert is a play on flavors—savory alongside sweet—and textures.

Swap out your morning coffee with matcha for an antioxidant boost.

This simple salad gets extra flavor from finely grated hazelnuts.

Rösti is a large potato pancake made famous by the Swiss. This version omits the speck, but feel free to add a slice under the cheese. Chilling parboiled potatoes makes the grating step easier.

If you've tried kale chips, you'll get the idea behind this elegant snack. At Saltimporten, the chefs use a dehydrator, but we got great results baking the chips in a low-heat oven for a long time.

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, sauté them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.

To save time, use canned chickpeas instead of dried.

Brining the lamb before it is slowly braised results in flavorful meat.

If you think quinoa is only good for savory salads and pilafs, you're missing out. Pair it with steel-cut oats to amplify its hearty flavor. A little maple syrup brings out its sweet side.

Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cacao percentage, the less sweet the chocolate.

Onions become meltingly soft and improbably delicious after dry roasting.

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.