Gluten Free

Slow-roasted cod—simply topped with a zesty, rustic relish—is just the thing to brighten up any winter dinner party.

A decadent side that goes with almost everything—even breakfast.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

A light yet flavorful "stew" of tender leeks that comes together practically à la minute.

While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

These hot and sour pickles are great alongside the spread and frittata , and make a perfect garnish for the Bloody Beers .

The best part of making duck confit? All the rich fat you're left with. Use it to roast potatoes—it's an easy way to upgrade a classic. What ever you do, don't throw it away (it freezes great).

If you've never bought kohlrabi before, here's a great reason to try it.

This one is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

A dip that proves collards don't have to be stewed for hours to be delicious.

Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.

Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.

Country ham is cured, smoked, and aged. We love Benton's, made in Tennessee.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.