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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.

All ⏱Under 30 min ⏱Under 60 min

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🇫🇷FranceEasy

Sweet Dishes

Sorbet

Sorbet is a light, refreshing dairy-free dessert perfect for hot days, suitable for vegans and those with lactose intolerance.

30 min200 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

★4.7

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

🇫🇷FranceMedium

Soups

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

Soupe au pistou is a Provencal summer vegetable soup with beans, crowned with a spoonful of pistou — the Provencal paste of basil, garlic, olive oil, and cheese. The dish comes from Provence in southeastern France, especially around Nice and the Cote d'Azur, and it is the essence of summer Mediterranean cooking: made at the peak of the season from the best vegetables at the market. Pistou is the Provencal cousin of Italian pesto; its name comes from the word for 'to pound,' just like pesto. The key difference: classic Provencal pistou traditionally contains no pine nuts — that is what sets it apart from Ligurian pesto. The soup is a close relative of Italian minestrone, since Provence borders Liguria, but the French version is finished with a big dollop of fragrant pistou that each guest swirls into their own bowl. That fresh pistou, added at the end, is what separates this from an ordinary vegetable broth. Technical keys: use only summer vegetables; mash half the beans for body without flour; never cook the pistou (heat kills the basil aroma and turns it bitter); keep the garlic in the pistou raw; and use fragrant, room-temperature basil. The classic version (per David Lebovitz) uses only water, so the vegetables shine, though vegetable broth is common. Serves 8 in about an hour, the pistou stirred in at the table, with crusty bread and a glass of Provencal rose.

60 min280 kcal8 serves

🌿Vegetarian

★4.4

🇬🇷GreeceMedium

Meat Dishes

Souvlaki

Pork cubes marinated in olive oil, lemon juice, garlic, and dried oregano, skewered and grilled over high heat until the edges char and the inside stays juicy. The marinade is deliberately simple — this is street food, not a restaurant dish, and the flavor should come from the quality of the pork and the smoke of the grill rather than a complicated spice blend. Souvlaki is served two ways in Greece: straight off the skewer with lemon wedges and a slice of bread, or wrapped in a warm pita with tomato, onion, and tzatziki. Both are correct. This recipe makes 8 skewers.

30 min380 kcal4 serves

⚡Quick💪High protein

★4.8

🇪🇸SpainMedium

Beverages

Spanish Red Sangria

Red wine, fruit, brandy, and eight hours in the fridge. The ratio matters less than the resting time — sangria made two hours ahead tastes like wine with fruit floating in it; sangria made overnight tastes like something worth a second glass. Garnacha or Tempranillo, a cinnamon stick, orange and apple, a splash of brandy. No fancy liqueurs needed.

15 min185 kcal6 serves

🌱Vegan🌾Gluten-free⚡Quick

★4.7

🇪🇸SpainMedium

Vegetable and Mushroom Dishes

Spanish Tortilla

Potatoes and onion slow-cooked in olive oil until soft, then bound with beaten eggs and set into a thick round omelette. Five ingredients. The technique is what matters. In Spain this gets eaten at any hour — breakfast, tapas, a wedge in a bread roll at midnight. It is one of those dishes that tastes better the next day cold, which is not something you can say about many things.

50 min320 kcal6 serves

🌿Vegetarian🌾Gluten-free

★4.6

🇺🇸USAAdvanced

Meat Dishes

Spare Ribs

Slow-cooked pork ribs covered in a flavorful BBQ sauce. Rich flavor and juiciness make them a favorite treat for all meat lovers.

270 min1120 kcal10 serves

🌶️Spicy💪High protein🌾Gluten-free

★4.6

🇺🇸USAAdvanced

Meat Dishes

Spiced Butternut-Sweet Potato Bowl

Roasted butternut squash and sweet potato together, ground turkey with warm autumn spices, cottage cheese, avocado, and hot honey. The gentlest bowl in this series. Sweet potato holds its shape and caramelizes at the edges; squash softens into something almost melting. Together they make a base that is richer and more layered than either one alone.

40 min490 kcal4 serves

💪High protein🌾Gluten-free🌶️Spicy

★4.6

🇲🇽MexicoMedium

Fish and Seafood Dishes

Spicy Fish

This dish combines the spiciness of jalapeños, the sourness of tomatoes and capers, and the delicate flavor of fish, characteristic of Mexican coastal cuisine.

40 min325 kcal4 serves

🥑Keto🌶️Spicy💪High protein

★4.7

🇺🇸USAMedium

Sauces and Dips

Spinach and Artichoke Dip

Hot, cheesy, and straightforward — this is the version that disappears first at any party. Cream cheese is the base, mozzarella provides the gooeyness, parmesan does the seasoning work, and sour cream keeps the whole thing from being too dense. The two non-negotiables: squeeze the frozen spinach until your hands ache, and let the cream cheese reach room temperature before you try to mix anything. Watery spinach ruins the texture. Cold cream cheese makes a lumpy mess. Everything else is flexible.

35 min290 kcal8 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

★4.5

🇯🇵JapanEasy

Vegetable and Mushroom Dishes

Spinach in Sesame Sauce (Goma-ae)

A classic Japanese side dish — blanched spinach tossed in a nutty sesame-soy dressing with a touch of mirin and sugar. Goma-ae (胡麻和え) means 'sesame-dressed' and is one of the most fundamental techniques in Japanese home cooking. Served chilled as a cold appetizer or side dish.

15 min90 kcal2 serves

🌿Vegetarian⚡Quick🌱Vegan

★4.9

🌊MediterraneanAdvanced

Salads

Spring Pea and Feta Couscous Salad

A bright, no-fuss salad that works as a side for grilled lamb or chicken, or holds its own as a light lunch. Pearl couscous — the round, pasta-like kind, not the fine-grain North African variety — gets toasted before cooking, which gives it a nutty depth that plain couscous lacks. Pickled shallots cut through the richness of the feta and keep the salad from tasting flat. Fresh mint is non-negotiable here: it's the ingredient that ties everything together and makes this taste like spring rather than just a bowl of starchy things.

25 min390 kcal4 serves

🌿Vegetarian⚡Quick🌶️Spicy

★4.4

🇺🇸USAMedium

Meat Dishes

Steak and Potato Skillet

Sirloin cut into cubes and seared hard in a cast iron skillet, together with baby potatoes cooked until golden outside and soft inside, finished with garlic butter. The potatoes go in first because they take longer. The steak goes in last and barely gets touched. Around 40g of protein per serving.

30 min520 kcal4 serves

⚡Quick💪High protein🌾Gluten-free

★4.7

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