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Gluten-free recipes

Recipes that do without wheat, barley, rye — not by swapping in gluten-free bread, but by letting rice, corn, potatoes, and legumes do the work they have always done.

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Insalata di Finocchi e Arance (Sicilian Fennel and Orange Salad) with fennel, oranges and black olives — Italy recipe

🇮🇹ItalyEasy

Salads

Insalata di Finocchi e Arance (Sicilian Fennel and Orange Salad)

Insalata di finocchi e arance is a classic Sicilian salad of thinly sliced fennel and oranges, dressed with olive oil, salt, and black pepper, with black olives. It is the contrast of sweet, juicy orange and crisp, anise-scented fennel — bright and refreshing. It comes from Sicily, where most of Italy's citrus is grown, and the orange salad is a legacy of the Arab rule of the island (9th-11th centuries): it was the Arabs who brought citrus into Sicilian cooking. It is a winter dish, since oranges (especially blood oranges, tarocchi) are in season in winter, served as an antipasto or contorno through the cold months. The salad is a fine example of Sicilian agrodolce, sweet and salty: the sweetness of the orange balanced by salty black olives and crisp fennel. Technical keys: peel the oranges to the flesh, cutting away the bitter white pith; slice the fennel very thinly; let the acidity come from the orange, not vinegar; black olives for the agrodolce contrast; blood oranges for the classic Sicilian version; and good fruity olive oil, since there are few ingredients. Save the orange juice that runs out — it is the base of the dressing. Serve at room temperature, the best winter citrus, sliced thin, with excellent oil.

15 min180 kcal4 serves

🌱Vegan⚡Quick🌾Gluten-free

Italian Bagna Cauda (Piedmontese Hot Anchovy and Garlic Dip) with garlic and anchovy fillets — Italy recipe

🇮🇹ItalyMedium

Sauces and Dips

Italian Bagna Cauda (Piedmontese Hot Anchovy and Garlic Dip)

Bagna cauda — Piedmontese dialect for 'hot bath' — is the ancient warm dip of olive oil, garlic, and anchovies that defines Northern Italian conviviality. Slowly melted into a single silky emulsion, kept warm at the centre of the table in a terracotta fujòt over a candle, surrounded by raw and cooked seasonal vegetables and crusty bread for dipping. Origins trace to medieval Piedmont and the Strada Salis (the salt road) that brought anchovies and salt from Provence and Nice into landlocked Piedmontese valleys, fueling a cuisine built on cured fish far from the sea. In 2005 the Asti Delegation of the Italian Academy of Cuisine officially registered the recipe with a notary in Costigliole d'Asti. Every November-December Asti celebrates Bagna Cauda Day. This domestic balanced version uses milk-poached garlic for elegance, salt-packed anchovies for depth, and a finishing knob of butter for silky texture. Active 25 minutes plus 15 minutes milk-poach. Yields about 300 ml, serves 6 as a centerpiece dip.

40 min350 kcal6 serves

🌾Gluten-free🥑Keto

Italian Salsa Rossa (Piedmontese Bagnet Ross Tomato Sauce) with tomatoes, onion and carrot — Italy recipe

🇮🇹ItalyAdvanced

Sauces and Dips

Italian Salsa Rossa (Piedmontese Bagnet Ross Tomato Sauce)

Salsa rossa — known as bagnet ross in Piedmontese dialect — is a slow-cooked tomato sauce from Piedmont in northern Italy, traditionally spooned alongside bollito misto, the region's winter dish of mixed boiled meats. This version keeps to a plain vegetable base: ripe tomatoes, onion, carrot, celery, and garlic simmered until thick, then balanced with sugar and red wine vinegar. Many Piedmontese households build a richer version with roasted bell pepper and a pinch of cinnamon and clove, closer to what's sold as salsa rubra, but the tomato-and-soffritto core stays the same either way. Let it cool for about an hour before serving. Naturally vegan and gluten-free.

100 min110 kcal10 serves

🌾Gluten-free🌱Vegan

Italian Salsa Tonnata (Piedmontese Tuna Sauce, Pellegrino Artusi 1891) with canned tuna, anchovy fillets and capers — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Tonnata (Piedmontese Tuna Sauce, Pellegrino Artusi 1891)

Salsa tonnata is the Piedmontese emulsion sauce of canned tuna, anchovies, capers, hard-boiled egg yolks, olive oil, and lemon juice — a creamy savory cream that defines the iconic vitello tonnato (cold sliced veal under tuna sauce). Origins go to 18th-19th century Piedmont as a way to use leftover meat; the modern form was codified by Pellegrino Artusi in his 1891 cookbook 'La scienza in cucina e l'arte di mangiar bene', where he added tuna and capers to an older anchovy-oil base. Before Artusi the dish was known as vitel tonné, sometimes mistakenly attributed to French origins via Savoy linguistic mix. By the 1980s vitello tonnato became a must-have on Italian restaurant menus. This classic Artusi version uses hard-boiled yolks rather than raw — safer and historically authentic. Beyond veal: tomato tonnato, egg tonnato, pasta salad, sandwiches, vegetable dressing. Active 20 minutes plus 1-2 hours rest. Yields about 350 ml, serves 8 as a sauce or dip.

20 min180 kcal8 serves

🌾Gluten-free🥑Keto⚡Quick

Jackfruit Tacos with jackfruit, corn tortillas and avocado — Mexico recipe

🇲🇽MexicoMedium

Appetizers and Sandwiches

Jackfruit Tacos

Canned young green jackfruit pulled apart, spiced with cumin, smoked paprika, chipotle, and oregano, then seared in a hot pan until the edges brown and the filling gets sticky. Served in warm corn tortillas with avocado crema, quick-pickled red onions, cilantro, and lime. Jackfruit works here because of its fibrous texture — shredded, it genuinely resembles pulled pork or chicken, and it absorbs whatever flavor you cook it with. The key is buying the right can: young green jackfruit in brine or water, not the ripe sweet fruit packed in syrup. Everything else follows from that.

30 min390 kcal4 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Jamu (Indonesian Turmeric Ginger Tonic) with fresh turmeric, ginger and water — Indonesia recipe

🇮🇩IndonesiaMedium

Beverages

Jamu (Indonesian Turmeric Ginger Tonic)

Jamu is the general name for Indonesian herbal drinks; this version follows kunyit asam, which in Indonesia is fresh turmeric boiled with tamarind, palm sugar and a pinch of salt. Some cooks there add ginger, as here; black pepper, honey and coconut oil are not part of the Indonesian drink and are optional. Serve it warm on a rainy morning, or over ice in the afternoon.

25 min65 kcal4 serves

🌾Gluten-free⚡Quick🌿Vegetarian

Kapusnyak with sauerkraut, millet and potatoes — Ukraine recipe

🇺🇦UkraineAdvanced

Soups

Kapusnyak

A hearty Ukrainian sauerkraut soup, Cossack food made in one pot. Sauerkraut and millet simmer in a pork-rib broth with potatoes, onion, and carrot; sour, smoky, and filling, it is served hot with dill and a spoonful of sour cream.

75 min250 kcal6 serves

🌾Gluten-free

Kartoffelsuppe (German Potato Soup) with potato, leek and carrot — Germany recipe

🇩🇪GermanyAdvanced

Soups

Kartoffelsuppe (German Potato Soup)

Kartoffelsuppe is the everyday German potato soup: floury potatoes cooked down with Suppengrün, the standard bundle of carrot, celery root, leek and parsley sold in every German supermarket, and seasoned with marjoram rather than thyme. Sliced Bockwurst or Wiener sausages go in at the end. The potatoes do the thickening themselves, so there is no flour and no roux; mashing a third of them against the pot gives a body that flour would only make pasty. Thuringia blends the whole pot smooth, Saxony leaves the cubes whole, and this version sits between the two.

50 min520 kcal4 serves

🌾Gluten-free

Keralan Fish Curry with fish, coconut milk and curry leaves — India recipe

🇮🇳IndiaMedium

Fish and Seafood Dishes

Keralan Fish Curry

South Indian fish curry from Kerala — tender white fish fillets simmered in a coconut milk sauce with curry leaves, mustard seeds, and tamarind. It is tangier than most creamy curries and deeply aromatic from the tempered spices and fresh curry leaves. In Kerala the sour note comes from kudampuli (kodampuli, Malabar tamarind), a dried souring fruit; ordinary tamarind paste is the easier-to-find stand-in used here, and it balances the richness of the coconut milk. The golden rule: never stir the fish, just shake the pan gently to keep the fillets intact.

35 min410 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Kharcho with beef, walnuts and rice — Georgia recipe

🇬🇪GeorgiaAdvanced

Soups

Kharcho

A rich Georgian beef soup from Mingrelia, spicy and sour. Fatty beef simmers long with rice and ground walnuts, and the signature sour note comes from tkemali (sour plum sauce) rather than tomato. Garlic and fresh cilantro are stirred in at the end.

90 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

Khrenovina with tomatoes, horseradish root and hot pepper — Russia recipe

🇷🇺RussiaEasy

Sauces and Dips

Khrenovina

A raw Siberian horseradish-and-tomato sauce, also called gorloder, known for its burning heat. Fresh tomatoes, horseradish root, garlic, and hot pepper are ground together uncooked and seasoned with salt. It is served with pelmeni, meat, fish, and on black bread.

20 min15 kcal20 serves

🌱Vegan🌾Gluten-free🌶️Spicy

Kimchi with napa cabbage, gochugaru and garlic — Korea recipe

🇰🇷KoreaMedium

Vegetable and Mushroom Dishes

Kimchi

Kimchi is a traditional Korean dish — fermented Peking cabbage with spicy spices and seasonings. Characterized by a bright tangy flavor with sour notes, crisp texture and intense aroma.

45 min50 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

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