Gluten Free

This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions before glazing.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

If you love beef tartare but don’t love the idea of leaving a bowl of raw beef out at a cocktail party, this recipe is for you. 

Use the best balsamic you can afford for this simple yet refined appetizer. 

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized.

This sliceable, jiggly sauce is spiced with bay leaves and cardamom, set in a gelatin mold, and crowned with sugared orange zest and cranberries.

This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.

It’s ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

You can fold all the toppings into the rice and it’ll still be delicious—but you’ll get maximum wow factor if you create a pattern with them on top.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

Layers of bright citrus and gentle heat add flavor without weighing down this one-skillet dish finished with charred broccolini and endive.

This garlicky, gingery soup is a heartier take on classic chicken and rice, thanks to the addition of sweet potatoes.

We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water–scented cookies to form a grid pattern.

Dijon mustard mixed with honey serves as a sweet-tart marinade for this chicken dinner, while the whole-grain mustard adds dynamic pops of flavor to the dressing.

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.