Gluten Free

Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.

This version is made with up to eight spices. It’s worth using them all for the fullest flavor.

It’s a humble combination of two everyday ingredients, but Kiribath has enormous significance in Sri Lanka—it’s cooked by the Sinhalese to mark the new year in April, and on other special occasions that celebrate new beginnings.

Pol Sambol (like all sambols) is a versatile, vivid relish, given an intense hit of flavour from Maldive fish: smoked, sun-dried tuna, flaked and used sparingly

I try to make a big batch of steel-cut oats early in the week, ready to reheat for breakfast in the days that follow. This is a favorite autumnal way of topping it, which helps to keep an old standby interesting through all the weeks of the year. Rather than stirring the squash into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping.

By coarsely mashing, seasoning, and storing the squash to use later in the week, you've got an ingredient that'll yield more types of dishes than would be easily available to you if you were to have cubed and roasted leftover squash. It's a spread, a sandwich filling, sweet component of a frittata, the starting point of an easy appetizer. 

This refreshing blended drink is inspired by ayran, doogh, and lassi. Yogurt makes it tangy and creamy; white pepper gives a touch of earthy heat.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

This smoothie is a fresh take on a Creamsicle—the secret ingredient is persimmon, which provides sweetness and creaminess while letting the mango flavor shine through.

This smoothie mimics the flavors of everyone’s favorite muffin.

This smoothie sates my apple pie cravings in the most healthful way possible.

Serve this dish of mashed beans wrapped in flatbread and pan-fried until crisp as a appetizer, or alongside a big green salad for lunch or dinner.

This bright and festive drink goes down great on a hot summer day when you're lounging outside or working in the garden.

This carrot-pineapple smoothie is like a liquid sunset in a glass.

Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.