Gluten Free

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

Sardines are a sustainable fish option, and tossing them with charred fennel and bright, roasted cherry tomatoes might just be the best thing to do with them.

Proof that the best cornbread isn’t necessarily the most complicated, this easy recipe gets it on the table in 30 minutes.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Brown sugar and chopped pecans form a crackly topping as this sweet potato casserole bakes.

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Celery stalks finally get their main-character moment in this creamy celery soup recipe.

This homemade chocolate syrup recipe is rich and versatile, and the process is nearly as easy as running to the grocery store to pick up a bottle of Hershey’s.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

The ultimate banana split recipe combines a trio of ice creams, hot fudge sauce, homemade cherries, chopped peanuts, and pillowy whipped cream.

This luscious hot fudge sauce comes together in the time it takes to let your ice cream soften up a bit.

Let the microwave do all the work for this better-than-store-bought quick hot fudge sauce. 

Easy, creamy, and dreamy, this banana milkshake gets a dash of warm spice to complement the real fruit flavor.

A secret ingredient helps all the flavors of this homemade strawberry milkshake shine (hint: you definitely have it in your pantry already).

If you can’t make your way to Manhattan or Brooklyn to get your hands on a classic New York egg cream, here’s your ticket to make this nostalgic fountain drink at home.

As much as we love a trip to the ice cream parlor, the best root beer float is the one you make yourself.

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

Call it garlic mayonnaise or aioli, this zhuzhed-up condiment brings a boost of flavor to just about everything it touches.