Gluten Free

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Sesame oil will become bitter if it gets too hot, so cook over gentle heat.

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

As the pork cooks, the fat will gradually render, basting the roast.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

More proof that salt makes any dessert taste better—we'd even top these puddings with crushed potato chips.

This salad's secret? Combining raw and roasted beets delivers two textures from one ingredient.

Cook the chickpea mixture until it resembles wet concrete; it won't set up if it's undercooked.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crisp, but you won't have to worry about it sticking.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don't have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

My elementary school grapefruit, all grown up. I like the low notes of the dried chiles and rosemary against the sweet-tart citrus.