Gluten-Free

Boletus edulis—that's the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?

Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.

Maple Sriracha bacon isn't just the title of this simple recipe, it's the ingredient list as well. Which means you probably already have everything you need on hand.

Earthy beets. Salty cheese. There’s something stunning about the contrast between the two. Tasting is believing.

Peachy keen takes on new meaning with this little stunner of a starter or, if you're like us and have a hard time restraining yourself, your entire dinner. Summer personified.

An Indian-inspired riff on a classic that melds crab, sweet corn, and potatoes in a curry-spiked coconut milk broth, resulting in a luxuriously rich yet surprisingly light bisque.

Folks are saying this is the simplest ice cream recipe they've ever made. They're also calling it the most satisfying.

This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.

An easier yet no less elegant riff on the classic chicken Marbella. Ideal for the Jewish high holidays yet ecumenical enough for Sunday suppers everywhere.

Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapeños, capers, lemon, and parsley. Roasted cauliflower 2.0.

Because there weren't enough tempting potato salads in the world, The South came up with its own rendition. And yes, it calls for Duke's. And a whole lotta other tempting things.

No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a little time in the deep freeze. Vodka optional. Then all you do is scoop it up and plop it in a pretty bowl.

This simple summer crowd-pleaser has "easy entertaining" scrawled all over it. Just don't forget the bottle opener.

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

Sultry as a summer night. That’s what we thought when we experienced this seductively smooth, devilishly dark chocolate ice cream that's almost naughtily intense.

So long, Vlasic. Once you try your hand at making your own sweet relish, you can cross one more condiment off your shopping list.

Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

Guess which recipe David begged to have for a late Sunday night supper after the Ed Sullivan show? (Hint: This one.)

Couldn't be easier. Simply freeze puréed fruit, water, and sugar and you have sorbet. Any-flavor-you-want fruit sorbet. Best part? No ice cream maker required.

Dramatically amplify the flavor (and the reactions at the table) when you leave the shells on while cooking these shrimp. And then just surrender to the mess while devouring them.