Gluten-Free

These juicy bites of sirloin, smothered in garlic and herb butter, will satisfy any steakhouse craving for a fraction of the price.

Hungry for something flavorful and good-for-you? This seared skirt steak is jam-packed with everything you need.

This lofty cake is so crammed full of chocolate and butter and air, there's no room for flour--although we made sure to leave space for ample swoops of softly whipped cream.

Why make your own mustard? Because you can, dammit! And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

Leave it to the French to make something as simple as roast chicken seem so darn alluring.

Sometimes simpler is better. Proof? This classic chocolate frosting from the back of the tin of Hershey's cocoa. We dare you to not just eat it straight from the spoon.

You know chicken cacciatore--chicken made with vegetables, herbs, and tons of tomatoes--right? Wrong.

If Ina believes mashed potatoes need a little acidity to smooth out the richness, so be it. Here's our new go-to approach to this oh-so-comforting side dish.

Don't let those leftover Easter eggs go to waste. This easy egg salad with caramelized onions is so lovely, you won't even notice that there's no mayo.

Don't try to rush this ham. It's slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.

A simple and elegant salad that brightens up whatever you serve it alongside. Crisp, tangy, and refreshing, it's a perfect accompaniment.

This one-pot meal of roasted chicken thighs with leeks, rosemary, and cannellini beans in a creamy sauce just snatched a permanent spot in my weeknight rotation. Try it and find out why.

Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.

Homemade corned beef is crazy easy to make. And it's not just for St. Patrick's Day. Although the holiday simply isn't the same without it.

Julia Child updated the French classic with mixed peppercorns and allspice to lend a little intrigue. A surprisingly quick yet altogether swoon-worthy weeknight dinner.

Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.

Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.

Potatoes. Cream. Cheese. And a French lineage. We really don't think comfort food gets any more comfort-y than this.

Skip the traditional beef tenderloin seasonings and try this shawarma-inspired version that gets coated in fragrant spices and quickly cooked in the oven.

Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, and roasted garlic. Leftovers freeze and reheat beautifully.