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Gluten-Free

While a lot of recipes can be modified to be gluten-free (those who practice are often accustomed to this), here are the ones that are explicitly so, without changes.

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Citrus Marmalade

This marmalade makes everything taste better. It’s a great project for preserving that sweet, sweet winter citrus, and your future self will thank you for it.

One-Pot Chicken with Caramelized Lemon and Dates

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Save the Tomatoes

Do your future self a massive favor, and preserve all the gorgeous tomatoes that are still around this month so you can have them in the dreary dark days of winter. Instant seratonin.

Pork Chops with Tangy Mushrooms

I find one thick pork chop to satisfy two people, so for three people, I will cook two chops. Depending on the size of the chops, you still may have leftovers, but I can say with 100% confidence that sliced, cold pork eaten out of a storage container makes for an excellent mid-day snack.

Apples with Honey and Crushed Walnuts

It’s meant to be more acidic than sweet, but adjust with vinegar and honey as needed to suit your preference. A note: Nearly everyone who ate this salad said it was their favorite part of the whole meal, which bruised my matzo ball ego, but I thought you should know.

Garlicky, Buttered Carrots

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy, sort of half-steaming on top of each other until just tender (no mushy carrots here, please).

Beans with Beans

Eat with a very good piece of oil poached tuna with aioli to match, grilled meats (especially lamb), fresh sliced and salted tomatoes, some very cold, orange-y wine.

Pork Chops With Salted Plums

This quick, easy dinner is one of the few exceptions to my rule about not mixing fruit and meat. It really works here, and it’s a great way to use in-season plums.

Chicken and Chickpea Soup

Pick any leftover meat off the carcass, make some stock, and you’re well on your way to a big pot of this wonderful soup.

A Pot of Brothy Beans

Ring in the new year (or any day) with a big pot of brothy beans (yes, this recipe works with black eyed peas!).

Lemony Chicken Soup With Fennel and Dill

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable.

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean.