Gluten Free

When you’re feeding a crowd, this is your go-to recipe...a pre-cooked spiral ham with a make-ahead sweet and savory glaze. Delish!

Ready in less than an hour, this satisfying twist on traditional chili tastes like it’s been simmering all day!

Potatoes cooked in chicken broth are mashed with just the right amount of butter, cream, chives and bacon to make an irresistible side dish.

Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.

Easy Marzipan, in some form or another, has been in existence for almost a thousand years—likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)

Worth It If you're anything like us, the first thing you think of when you hear "Turkish delight" is Edmund, the jerky younger brother from The Lion, the Witch and the Wardrobe who's plied with Turkish delight by the evil White Queen. We never really had this candy growing up, and so it has a bit of a magical association. How could something be so good that it would cause you to betray your family? Well, to be fair, the queen's Turkish delight was actually magical—we can't promise the same for this. But we can promise a delightfully soft and chewy sweet that's better than any store-bought version you've encountered. Rosewater is the traditional flavoring, and is available at many specialty and gourmet stores, but feel free to replace it with the same amount of whatever pure extract you like, such as orange or vanilla. Do note that this recipe requires expert timing (don't worry: that doesn't mean you have to be fast as lightning)—read it through a couple of times before you start! It's not a difficult recipe, but if you don't have a good idea of how everything gets put together before you begin, it's easy to bamboozle yourself in the middle. Be a good Scout and be prepared!

Moderate This is one of those candies we'll forget about for a while, and then when we eat one, we say to ourselves, "Hot dang! That's really good." It can be easy to forget sometimes, in this crazy mixed-up world, how pleasurable a simple combination like caramel, chocolate, and salt can be. If you've never had a real chocolate caramel, we'll spare you the attempt at describing the experience of eating one—just go ahead, make this, and find out for yourself. (Hint: it starts with a D and ends with an Elightful.) When we're feeling extra fancy, we like to reduce butter to 2 1/4 tablespoons and add 1 teaspoon black truffle oil. Yum!

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this dish with Red Quinoa with Pistachios .

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros.

Nutritionists love quinoa for its low glycemic index; we love how this dish reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

A dollop of this romesco sauce improves everything from steak to roasted cauliflower.

Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch— and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.