Gluten-Free

This Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.

Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.

Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

These lip-tingling wings boast far less oil-spattering-all-over-the-kitchen fuss and fewer calories than the classic that you'd find at the neighborhood bar. Not that you'll be able to tell from the taste.

Er, what's the deal between Gung Bao and Kung Pao chicken? One is a centuries old tradition. The other is an Americanized riff. Guess which one this is.

No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.

These shatteringly crisp, undeniably sophisticated potato ruffles—chips, if you will—have no ridges. Nor do they need them. They're intoxicatingly lovely just as they are.

Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you'll manage.

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

Silken, garlicky mashed potatoes manifest in mere minutes thanks to a super simple technique that's perfect for when you're entertaining or just plain hungry.

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.

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

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.

Mushrooms and butter and garlic. Think you've been there, done that? Trust us, you haven't. Not like this, anyway.

We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!

No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.

Simply stunning. Stunningly simple. These fancy pants pears are perfect after being poached in a cinnamon-infused syrup and drizzled with a coffee-infused caramel sauce.

The spirits summoned for this ghostly glow-in-the-dark Jello hail from a bottle, not the supernatural. (It's just a gin and tonic under a black light. Who knew?!)

What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here's one of our fuss-free favorites.