Gluten Free

This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.

Use this orange-tinted sauce on sandwiches with salmon or cucumbers.

Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.

Serve this chunky, all-purpose tomato sauce with fish, chicken, pasta, or disks of polenta (shown here).

Toasted seeds and nuts add bite to this nutrition-packed salad. We use dried sprouted legumes, which are even more healthful than ordinary beans and more convenient than sprouting your own. (Cooked lentils and mung beans work well, too.) A vibrant chive vinaigrette brings it all together.

Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.

Follow our step-by-step guide and you'll never look at supermarket tortillas the same way again.

Polish sausage gives the onions and chiles a rich, smoky flavor.

Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).

Toasting the dried chiles first brings out their deep flavor.

Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day. If you've made Roasted Winter Vegetables earlier in the week, you can reheat leftovers as a topping here. If not, roast a favorite combination {mine is winter squash, yellow onion, and tomato} in the oven with your risotto.

{like his mother made} Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride in homes all over Central Europe. In our home, few things raise bigger enthusiasm than the smell of rösti cooking when András walks through the door. You'll love them for brunch or dinner, or a whole meal {vegetarians take note} with a poached egg and chopped herbs. Add in rosemary and you've got a really heady, flavorful substitute for French fries with your steak dinner. They key to a crispy outside and soft inside not laden with oil is to get the oil very hot before you add the potatoes, in which case they will absorb very little of it and leave nothing but flavor and crunch for you to devour the instant it hits the plate.

{sweet and toothsome} Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.

{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc

"It's actually really good!" This phrase is heard over and over again in the shop. In fact, we've overheard it so much through the years, we've even caught ourselves saying it unwillingly. We kinda hate it, because it goes with the presumption that you've already discussed that "it"—whether it's an ice cream flavor or party or whatever—is not going to be good. The flavor that sparks the most customers to utter "It's actually really good!" is Candy Cap, a flavor made with…delicious little mushrooms. First some background: Porcini mushroom ice cream is one of the only flavor failures Jake will readily admit. It tasted OK, but it was just too earthy, and sadly, there was not a market for dirt ice cream. At least not yet. But right when we were ready to write off mushroom ice cream, we stumbled upon a wonderful species called candy cap mushrooms. A local mushroom vendor, Far West Fungi, approached us about doing a mushroom flavor. At first we were pretty skeptical, and at second, we were still skeptical. But when they finally coaxed us to visit their shop at the Ferry Building, they opened a jar of dried candy caps. They smelled like the best maple syrup ever. We were sold. We soon learned that nothing else on earth tastes like candy cap mushrooms. They carry the earthy taste associated with mushrooms, but unlike in the failed porcini experiment, candy caps deliver their own dimension of sweetness to the ice cream. Guests have said it tastes like waffles, pancakes, cinnamon buns, celery root, etc. Way more than just a novelty flavor, it's become one of our most popular flavors—it even got us on the television screen once or twice.

この味は驚くばかりである! We make White Miso ice cream in the summer with peaches, in the fall with apples, and in the winter with pears. Alice Waters would be so proud of us . . . you know, if she knew who we were. Doing a flavor with miso was a natural and logical extension of our love for savory elements in our ice creams. Miso is a thick traditional Japanese soy paste that's often used as a condiment or a flavor ingredient in cooking, and it's been growing in popularity as an ingredient in desserts. Since miso is so salty, this is one of the few recipes in the book that doesn't call for added salt or vinegar. In his search to get the flavors right, Jake went to a Japanese supermarket and bought pretty much every kind of miso in the joint: red miso, mixed miso, rice miso, purple miso, soy-only miso, miso-horny, and so on. He eventually settled on a white style. White miso is much more delicate than its counterparts. It's mellow. He still doesn't know what the label says, but boy, it sure gets the job done. White Miso is another "Wow" flavor, with distinct umami undertones that pair well with the seasonal tree fruits. It also goes secretly well with a scoop of Guinness Gingerbread, or simply a little splash of olive oil on top. Inspiration: Jake used to serve miso apple butter with crepes and olive oil ice cream.