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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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A Really Nice Fish with Cucumber and Crunchy Garlic Salad

While this fish is perfect in its boringness, it does absolutely cry out for a punchy, assertively flavored, dramatically textured salad. Chief among them, this one made with cucumber.

Spicy Vinegar Chicken over Tomatoes

Chicken and tomatoes love to be treated simply and basically left alone (who among us), but they really do sing together.

Grilled Zucchini with Garlic and Dill

If you’re grilling this weekend, throw some zucchini on too—they’ll get charred and snappy, then covered in a zippy, dilly dressing, and will have everyone at the barbecue rethinking their stance on zucchini.

Tangy, Spicy Grilled Ribs

These ribs are for people who lack the time, tools, space or knowledge to execute something that could be considered “proper” barbecue, but do possess the desire for highly seasoned slow cooked pork basted with a slightly sweet (but mostly tangy) sauce and charred by fire.

Celery Salad with Sour Apple and Walnuts

This is the best salad to eat next to any hunk of braised meat, or on its own in the middle of the day with shredded bits of leftover roast chicken.

Crispy Potatoes With Onions and Chicken Fat

These crispy, schmaltzy, gorgeous potatoes are a little bit fussy, and every bit worth it.

Fennel Salad with Lemon and Anchovy

A salad that is definitely slaw in spirit, this can be further salad-ified by adding in some arugula or serving the whole thing over a bed of torn romaine, iceberg, or escarole.

Boiled Potatoes with Peas and Lemon

YIELD — 2–4 servings Ingredients * 1 pound small potatoes, purple or otherwise * Kosher salt * White distilled vinegar, optional * ¼–½ pound snap or snow peas, halved lengthwise or thinly sliced * 1 large spring onion (or 2 scallions), thinly sliced * 1–2 lemons for zesting and juicing * Freshly ground black pepper Preparation 1.

Brown Butter Potato Salad

If you came for a potato salad made with mayonnaise, you’re reading the wrong blog. This is a riff on my stepmom’s moms German potato salad, which was my first introduction to potato salad and sort of set, for me, the gold standard for potato salad.

Spicy Caramelized Leeks with Fresh Lemon

Leeks are criminally slept-on, and this recipe really lets them shine. The frizzled ends gets as crispy as a potato chip, the middle gets tender and creamy, and you’re going to want to make them once a week.

Peas with Anchovy, Lemon, and All the Radishes

This is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.

Vinegar-Marinated Butter Beans

These butter beans are just as much a snack as a side for me; I love them as part of a larger spread, alongside raw vegetables, and/or all the cheeses.