Gluten Free

Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or with an accurate instant-read thermometer. Cream of tartar and corn syrup both help prevent crystallization in the finished caramel sauce.

Unlike the oven, the air fryer makes actually-crisp chickpeas. The high heat, circulating at a super-fast speed, dries out the chickpeas so they’re almost dehydrated.

When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.

Topped off with a simple raw corn salsa, these patties are a crowd-pleasing and low-maintenance summer dinner.

Long sweet peppers show up at farmers’ markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don’t use the green ones).

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Don’t skip the vodka. It will give the sorbet a smoother, less icy texture.

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit.

Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A marinated green bean salad is a perfect crunchy accompaniment.

Blooming the ginger, turmeric, and black pepper in oil is essential for releasing their aromatic properties into the sauce.

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

A chunk of smoked salmon is the heart of this refreshing, savory dish. You'll pile crisp fennel onto a bed of lemony yogurt, then top the whole mix with a tangy mustard dressing.

You can do the grilling for this dinner a full day ahead. Then just pull the grilled chicken and peppers out of the refrigerator an hour before serving and toss them with the sweet-tart vinaigrette.

These adobo-marinated steak wraps have a delightful garnish: Corn nuts. Their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies.

Tangy seared plums, tart lemons, and chewy charred halloumi pair perfectly with rich pork chops. Quick tip: Bring all of the ingredients to the grill on a baking sheet for easy cleanup later.

Bursting with jammy cherry tomatoes that make their own sauce, this rice noodle–and–chili oil riff on the classic Italian pasta takes just 20 minutes to throw together.

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together and they’ll be done at the same time.

This is the condiment version of those summer sandals you want to wear with everything. It goes with sandwiches, crunchy vegetables, and chips.

Bacon does double-duty in this nuanced version of Cobb salad: the crispy slices add flavor and texture, and the rendered fat becomes the base of a warm vinaigrette.

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.