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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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Massaman Curry with beef, potato and peanuts — Thailand recipe

🇹🇭ThailandMedium

Meat Dishes

Massaman Curry

Thailand’s mildest and most complex curry — slow-braised beef with potato and roasted peanuts in a rich coconut milk sauce spiced with cinnamon, cardamom, and cumin. Voted the world’s best dish by CNN Travel in 2011. Not spicy — deep, sweet, and profoundly satisfying.

50 min380 kcal2 serves

🌾Gluten-free🌶️Spicy💪High protein

Matcha Latte with ceremonial grade matcha powder and whole milk or oat milk — Japan recipe

🇯🇵JapanEasy

Beverages

Matcha Latte

Ground shade-grown green tea whisked into a paste with hot water, then brought together with steamed milk. The result is grassy, vegetal and slightly sweet all at once — nothing like green tea-flavored syrup. Made properly at home with ceremonial-grade matcha, it's a genuinely different drink.

10 min130 kcal1 serves

⚡Quick🌿Vegetarian🌾Gluten-free

Meat in French Style with pork neck or loin, hard cheese gouda or edam and tomatoes — Russia recipe

🇷🇺RussiaAdvanced

Meat Dishes

Meat in French Style

A beloved post-Soviet baked dish where tender pork cutlets are layered with onion, mushrooms, tomatoes and two kinds of cheese, then baked until the cheese forms a rich golden crust. An all-in-one festive dish that always impresses.

90 min520 kcal6 serves

💪High protein🌾Gluten-free🥑Keto

Meat Pulao with lamb, rice and onion — India recipe

🇮🇳IndiaAdvanced

Meat Dishes

Meat Pulao

Meat pulao (also spelled pilau, pulav, or pilaf) is an Indian one-pot rice dish: basmati rice cooked in the stock of lamb or beef with onion, ginger, garlic, and whole spices. The meat is braised first and the rice finishes in the stock it left behind, the way yakhni pulao is made. Unlike biryani there are no layers and no second pot, so it takes about 110 minutes with young lamb, and the rice itself needs only 15 of them. Serve it with plain yogurt and a fresh salad.

110 min610 kcal4 serves

🌾Gluten-free💪High protein

Mike's Hot Honey with honey, red pepper flakes and apple cider vinegar — USA recipe

🇺🇸USAEasy

Sauces and Dips

Mike's Hot Honey

A homemade version of the cult American condiment — pure liquid honey infused with red chili flakes and a touch of apple cider vinegar. Sweet, spicy, and perfectly balanced. Drizzle it on pizza, fried chicken, cheese boards, or roasted vegetables.

20 min60 kcal16 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Mimosa Salad with canned fish, hard cheese and butter — Russia recipe

🇷🇺RussiaMedium

Salads

Mimosa Salad

A delicate Russian layered salad of mashed canned fish, potato, carrot, cheese, and frozen grated butter, bound with mayonnaise. It is topped with a soft bloom of crumbled egg yolk that gives it its name, and chilled overnight so the layers meld.

45 min330 kcal6 serves

🌾Gluten-free

Misir Wot (Ethiopian Red Lentil Stew) with red split lentils, niter kibbeh and berbere spice — Ethiopia recipe

🇪🇹EthiopiaMedium

Soups

Misir Wot (Ethiopian Red Lentil Stew)

Misir wot is built on three things: onions cooked down until they disappear, berbere bloomed in spiced butter, and red lentils that turn creamy without losing structure. It's the dish that appears on every Ethiopian vegetarian platter, scooped up with injera. The flavor is hot, earthy, and faintly bitter from the berbere spice blend. Better the next day. Much better.

60 min285 kcal4 serves

🌱Vegan🌶️Spicy💪High protein

Miso Soup with miso paste, tofu and seaweed — Japan recipe

🇯🇵JapanEasy

Soups

Miso Soup

The soul of Japanese daily cooking: a light umami-rich broth of dashi and miso with silken tofu, wakame seaweed, and scallion. Ready in 15 minutes with just 6 ingredients. The one rule: never boil miso — it kills the living enzymes and dulls the flavor.

15 min90 kcal2 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Mochi with glutinous rice flour and sugar — Japan recipe

🇯🇵JapanEasy

Sweet Dishes

Mochi

Mochi is a traditional Japanese dessert with a unique, delicate texture made from glutinous rice, filled with fresh fruit — the taste varies with the filling but the exquisite chewy texture is always recognizable.

30 min85 kcal10 serves

🌿Vegetarian⚡Quick🌱Vegan

Mole Poblano (Mexican Chicken in Chocolate Chili Sauce) with chicken, ancho chiles and mexican chocolate — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Mole Poblano (Mexican Chicken in Chocolate Chili Sauce)

Mole poblano is Mexico's most celebrated sauce — a deep, dark, layered blend of dried chiles, toasted nuts and seeds, dried fruit, spices, and a little Mexican chocolate, ladled over tender chicken. Born in the convents of Puebla, it's famously complex, with well over a dozen ingredients ground and simmered into a glossy, bittersweet-spicy sauce. It doesn't taste of chocolate; the cacao just deepens the whole into something rich and unforgettable.

150 min560 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Moqueca Baiana (Brazilian Fish and Shrimp Stew) with firm white fish, shrimp and coconut milk — Brazil recipe

🇧🇷BrazilMedium

Fish and Seafood Dishes

Moqueca Baiana (Brazilian Fish and Shrimp Stew)

Moqueca baiana is a Brazilian fish and shrimp stew from Bahia, simmered gently in coconut milk with tomatoes, peppers, onion, and lime, then finished with dendê — red palm oil that turns the sauce a deep orange and adds a nutty, faintly smoky depth found in no other stew. The recipe blends Indigenous, African, and Portuguese cooking, and it's built in layers rather than stirred, cooked on low heat so the fish stays in whole pieces. The fish and shrimp marinate in lime and garlic for 20–30 minutes first, which is not counted in the time. It's served hot over white rice, straight from the pot it was cooked in.

45 min530 kcal4 serves

💪High protein🌾Gluten-free

Mulled Wine with red wine, orange and cinnamon sticks — Germany recipe

🇩🇪GermanyEasy

Beverages

Mulled Wine

Glühwein is the hot spiced red wine poured from wooden huts at German Christmas markets: wine, sugar, orange and whole spices, and under EU rules nothing else — not even water. Orange and cinnamon carry the top of it, while cloves and star anise sit underneath and keep the drink from reading as syrup. Heat is the whole job here: hold the pot near 70°C and never let it bubble, or the wine browns and goes flat. Active work is about fifteen minutes, after which the pan sits on the lowest flame for another twenty to thirty while the spices open up.

15 min200 kcal4 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

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