Gluten free

There’s something magical about the way a well placed splash of acidity can brighten up a whole dish. And these pickled banana peppers are a great vehicle for taking so many meals from fine to OMG so good! Banana peppers get their name from their resemblance to bananas. They’re long and yellow and sometimes curve …

Now that we’ve found our way into hot weather, it’s time for summer’s simplest frozen treat, the popsicle. It’s my lazy go-to when I want something refreshing that doesn’t require an ice cream maker or tons of prep. I thought I’d round up all of the popsicle recipes I’ve shared here so far and put …

This peanut butter brittle is a delightful treat. It’s light and crisp, a bit like the inside of a Butterfinger. That lightness is the result of a dash of baking soda that introduces about a zillion air bubbles and transforms brittle into a delicate, crunchable candy. The peanut butter and absence of mix-ins make it …

Here’s a quick public service announcement: you should be toasting your nuts. (That is, tree nuts, ahem.) Most recipes that call for nuts start with raw nuts that need to be toasted before going into baked goods or scattering over a salad. Why? Because raw nuts taste bland and vaguely bitter and have a kinda …

I’m always on the lookout for fall and winter dishes that feel light and fresh but still seasonally appropriate. This mess of roasted butternut squash and Brussels sprouts in a red wine vinegar-based agrodolce (an Italian word meaning “sour and sweet”) lands on that intersection with wintry roasted vegetables hit with an extra punch of …

Hummus is such a simple mix of ingredients. When stripped down to the essentials, it’s really just chickpeas, tahini, lemon juice, and garlic. The word “hummus” means “chickpeas” in Arabic. And people have been swiping bread through similar versions of this mixture for centuries. Because when it works, it works. But homemade hummus can be …