Gluten-free
Recipes
Bagna cauda for the anchovy-shy
The warm garlic and anchovy bath that quietly wins every party. Melting, not fishy, and gone before the coats are off.
Chunky chimichurri for steak night
Parsley, oregano, garlic and vinegar, chopped not blended. The steak's best friend.
Five-minute harissa yogurt
Smoky, cooling and quick. The yogurt does the calming, the harissa does the talking.
Salsa cruda for peak tomatoes
Grated ripe tomato, garlic and basil. The less you do to it, the better it is.
Salsa verde, anchovy and all
Sharp, briny and green. The Italian one, not the tomatillo one.
Grated tomato and Calabrian chili
Grated tomato with a Calabrian kick and a lemon lift. Sauce or dip, your call.
Za'atar yogurt with sumac
Herby, tangy and green-flecked. The cooling spoon for anything off the grill.
Zhoug with a proper temper
The Yemeni green sauce that bites back. The cardamom is the tell.
Baba ghanouj, minus the mashing
The dip's more glamorous sister, who refuses to be puréed.
Feta under the broiler with corn and shishitos
Ten minutes under the broiler and dinner simply happens.
House dressing you'll eat by the spoon
The one you make once and then put on absolutely everything, darling. Do keep up.
The lemon-caper dressing that thinks it's a Caesar
All of Caesar's swagger, none of its baggage.
The potato salad that forgot the mayonnaise
Bright, herby and unbothered by a jar of anything beige.
Marcella's tomato sauce, and the onion you throw away
Three things, one of which you bin. Trust her, and me.
Roasted cauliflower under a tahini-parsley flood
The cauliflower is fine. The sauce is the reason you came.
Tahini ranch, hold the Hidden Valley
Ranch, reimagined in tahini and soft herbs. Not a bottle in sight.
Garlic tahini, properly loosened
Nutty, garlicky and pourable. The sauce that makes vegetables interesting.
Corn salad that skips the vinegar
Five minutes, six ingredients and no vinegar. The tomatoes season it themselves.
Shatta white bean dip
The Parmesan crust does all the work. The shatta takes all the credit.
Featured
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.