These are so good that my husband ate the entire batch covered in maple syrup while I was out of the kitchen fixing my computer. They are...

These really do look and taste like their gluten- and dairy-laden counterparts. Just don’t expect quite as many nooks and crannies. It is...

This recipe would not be possible without the late Bette Hagman and her book The Gluten-Free Gourmet Bakes Bread. She was innovative and...

Gone are the days when pancakes needed wheat flour, buttermilk, and butter to be delicious. Working from our waffle recipe, these pancake...

I love tabbouleh. It is always made with cracked wheat, but I wanted to rescue it for our special diet. This is our own gluten-free versi...

Almost all of us have eaten chicken lightly coated with flour (and some seasonings) before sautéing. The flour keeps the chicken moist an...

One of my versions of this recipe is the most popular thing that I have ever written. I make one almost every week, and the carcass and i...

Nothing is simpler and quicker for dinner than individual fish fillets. The trick is to get them crisp without batter or a flour coating....

Chicken stock is not difficult to make from scratch. I usually start it after I roast a chicken, using the carcass, innards, and any bone...

This is very French in flavor but designed for the busy American. There is no need to bother with timers, water baths, and long cooking t...

Millet is one of our oldest and smallest grains. While this risotto can be made with rice, it has the advantages of offering better nutri...

This is not a “real” stock because it’s not made with bones from scratch. The added gelatin makes up for more bones. It’s quicker than th...

Most lentil soups are a dull brown. This one from Soup: A Way of Life is enlivened in both color and flavor by the additions.

This vegetarian dish can be served as a main course or as a pasta course. The vegetables can be served without pasta as an attractive-loo...

It could just as easily be called a stew. It is an extremely pretty, nonfattening main course that can easily be multiplied. Serve with...

Im surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this on...

There cannot be a salad that is more nutritious. I have served it as a first course and as a main on a summer’s day. It is colorful with ...

Use this vinaigrette to dress a salad, coat vegetables, or as a marinade.

Feijoada is a Brazilian dish that is usually rich with every part of the pig, including the ears. This is a vegan versionstill very good.

When roasting salmon, as with other fish, allow 10 minutes per inch of thickness. Look for a green vegetable and, if desired, a cooked st...

Pomegranate juice is now readily available in groceries. But it is almost just as easy to buy some large dark red heavy pomegranates and ...

Roasted lemons may sound odd, but they are very good-edible with a lovely flavor.

This is evidently based on coq au vin. However, cocks that require long cooking are hard to come by these days, as are hens. Instead this...

Well, of course not, as couscous is a pasta made from wheat. I have adapted my recipe to use quinoa instead, and I think it works very we...

This is cheating; but I think that it is a triumph. It permits me to make Moroccan, dishes without having had the forethought to make rea...

I must confess that when I was in Syria I ordered and ate roast sparrows. They were delicious. At home, I do a similar thing with the equ...

The ingredients alone make this a gala dish, but it is not all money and show. It is delicious. It goes very well with steamed broccoli.

An unusual set of seasonings, but the tomatoes seem to enjoy them. I do too.

Short ribs, normally served solo, can be converted into a fine stew too, with or without the bones. The secret to stews lies in the thick...

These are a delightful alternative to the gluten- and dairy-laden doughnut hole.