Super-Seedy Gluten-Free Bread
Alex Lau
If you want to make and eat this bread the same day, sub old-fashioned oats (not quick-cooking) for the steel-cut and skip the soaking. You’ll also need an extra cup of buttermilk.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
A nourishing, cozy breakfast you can throw together with fresh or frozen berries.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.