Gluten Free

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.

The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.

It doesn't come out of a soft-serve machine, and you can't twist it, but our version of fro-yo wins at everything else.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

If you haven't cooked with MSG before, give it a try.

Pera learned the art of arepas from his sister-in-law. Now, they're his easy Sunday meal of choice, packed with leftovers or farm-fresh produce. "My wife is a surgeon and works even longer hours than I do," he says, "so brunch is now my favorite meal to cook for her." These are some of Pera's go-to fillings—but anything tastes good in an arepa.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this is an ideal counterpoint to the more decadent dishes on the table.

David Chang's buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).

We know, this combo sounds nuts. It's meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

The ultimate do-ahead, portable power breakfast; it's also great with fresh fruit.

Ellsworth uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: "It's a weekend treat."

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

You can find labneh at Middle Eastern markets and specialty food stores.or you can make your own.

The vinegared shallots and fresh herbs cut through the richness of the steak.

Let colorful, sweet heirloom tomatoes shine in a simple side salad.