Naturally Gluten-Free Recipes | Leite's Culinaria

A gentle reminder: All of these recipes are inherently gluten-free. However, because manufacturers differ with regard to the ingredients they choose to include in their products, we urge you to examine carefully all food labels to make sure there's nary a trace of anything untoward in that particular brand of chocolate, fish sauce, soy sauce, or what have you. Consult your health-care professional with any questions.

Slow-Roasted Pork Shoulder with Stuffed Squash

Dec 08, 2011 by Diana Henry

A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.

Garlic Mashed Potatoes

Dec 08, 2011 by Mitchell Rosenthal

Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique–perfect for when you’re entertaining, impatient, just plain hungry, or all of the above.

Standing Rib Roast with Jus

Dec 08, 2011 by Brigit Binns

A sublime yet simple approach to cooking this most impressive roast. Certain to win friends and influence people–not to mention make phenomenal sandwiches the day after.

Fennel Baked in Cream

Dec 08, 2011 by James Oseland

Fennel turns meltingly tender and oh so sweet when slowly, slowly, slowly braised in cream, cheese, and butter. One more reason to be enamored with the holidays.

Roasted Carrots with Allspice

Dec 08, 2011 by Lynne Rossetto Kasper | Sally Swift

Sweet. Spicy. Earthy. Puckery. Since when did anything–or anyone–at your table ever boast such character? Certain to compensate for lulls in the conversation among your duller dinner invitees.

Bûche de Noël

Dec 08, 2011 by Micah Carr-Hill

We’ve no clue why the French felt compelled to roll chocolate cake with ganache in the likeness of a log. But with a taste like this, who the heck cares?

Duck Prosciutto

Dec 07, 2011 by Geila Hocherman | Arthur Boehm

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex and beguiling–who’d have thunk it’s as easy as heck to make?!

Braised Saffron Carrots

Dec 07, 2011 by Jonathan Waxman

A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

Quick Glance
20 M
35 M
5

Chocolate and Cinnamon Swirl Meringues

Dec 06, 2011 by Annie Rigg

Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.

Quick Glance
30 M
4 H, 15 M
4

Royal Icing

Dec 06, 2011 by Harriet Hastings | Sarah Moore

Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.

Pan-Roasted Mushrooms

Nov 28, 2011 by Jeff Crump | Bettina Schormann

Mushrooms and butter and garlic, oh my! Think you’ve been there, done that? Trust us, you haven’t. Not like this. Read on to understand this recipe’s brilliance.