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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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🇨🇳ChinaAdvanced

Meat Dishes

Sichuan Kung Pao Chicken

Sichuan kung pao chicken is a fast stir-fry of tender chicken cubes, dried chillies and crisp peanuts. Chinkiang vinegar gives the thin glaze a dark, sharp edge, while Sichuan pepper leaves a brief citrusy tingle. It should taste lively rather than syrupy, with the peanuts added late enough to stay crisp.

35 min520 kcal4 serves

🌶️Spicy💪High protein

🇨🇳ChinaMedium

Meat Dishes

Sichuan Spicy Chicken

A classic of Chinese cuisine with bold flavor and the signature numbing heat of Sichuan pepper — the mala effect. Velveted chicken stir-fried until crispy, finished in a spicy sauce with dried chili, garlic, and roasted peanuts. Serve immediately with jasmine rice.

35 min320 kcal2 serves

🌶️Spicy🌾Gluten-free💪High protein

🇸🇬SingaporeAdvanced

Fish and Seafood Dishes

Singapore Chili Crab

Singapore's national dish — whole crab braised in a glossy sweet-spicy tomato-chili sauce with garlic, ginger, and egg ribbons. Created in 1950s Singapore and eaten with your hands, mopping up every drop of sauce with warm mantou buns.

45 min500 kcal1 serves

🌶️Spicy💪High protein🌾Gluten-free

🇵🇭PhilippinesAdvanced

Meat Dishes

Sisig (Filipino Sizzling Pork)

Sisig is the Philippines' most famous sizzling dish — a bold, addictive tangle of crisp-edged chopped pork and chicken liver, brightened with calamansi, sharpened with raw onion and bird's eye chili, and served screaming hot on a cast-iron plate, often crowned with a raw egg stirred through at the table. Born in Pampanga as a way to use every part of the pig, it's sour, savoury, fatty, and spicy all at once — the ultimate pulutan to eat with cold beer and rice.

75 min560 kcal4 serves

💪High protein🌶️Spicy

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink)

🇺🇸USAEasy

Beverages

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink)

The sleepy girl mocktail is a non-alcoholic bedtime drink built on tart cherry juice, magnesium glycinate powder, and prebiotic soda or sparkling water. The drink went viral on TikTok in January 2023 (originated by Calee Shea, popularized by Gracie Norton when she added magnesium) and became the wellness ritual of millions during Dry January 2024. The science is partial — tart cherry contains natural melatonin, magnesium glycinate calms the nervous system — but the ritual and the consistent bedtime cue work whether or not you believe the chemistry. One serving, ready in 5 minutes, drink it 60 to 90 minutes before bed.

5 min110 kcal1 serves

🌱Vegan⚡Quick🌾Gluten-free

🇺🇸USAMedium

Meat Dishes

Smash Burger

The smash burger is the most significant development in American burger cookery in decades — a technique that inverts everything traditional burger advice tells you to do. Instead of forming a shaped patty and handling it gently, you place a loose ball of cold 80/20 ground beef on a screaming-hot cast-iron griddle or skillet, then press it flat instantly with maximum force. The entire physics of the burger changes: the thin patty achieves near-total surface contact with the hot metal, triggering the Maillard reaction across the full face of the burger rather than just the edges. The result is a hamburger that is almost entirely crust — dark, crispy, lacey-edged, deeply savory — with a thin, juicy interior. American cheese, with its uniquely high moisture content and engineered melt point, is not optional. No other cheese melts completely in the 30 to 45 seconds available between flip and serve.

25 min720 kcal4 serves

⚡Quick💪High protein

🇨🇳ChinaMedium

Salads

Smashed Cucumbers

A classic Chinese cold appetizer where cucumbers are smashed to create craggy surfaces that soak up a bold sesame-soy-vinegar dressing. Ready in 30 minutes, refreshing and addictive.

30 min80 kcal5 serves

🌿Vegetarian🌶️Spicy⚡Quick

🇯🇵JapanAdvanced

Appetizers and Sandwiches

Smashed Gyoza

A viral riff on pan-fried gyoza that skips the folding entirely. A ball of seasoned pork filling drops into a hot oiled pan, a gyoza wrapper is pressed over the top, and the whole thing is smashed flat with the bottom of a glass. Result: maximum pan contact, a shatteringly crisp wrapper, and a golden-crusted pork patty — all in one piece. No pleating, no steaming step, no technique barrier. Eat open-faced with soy-vinegar dipping sauce, or fold like a taco.

30 min310 kcal4 serves

⚡Quick🌶️Spicy

🇷🇺RussiaAdvanced

Soups

Solyanka

What makes a soup solyanka is the combination nothing else has: three or four cured meats in one pot, brined pickles with a splash of their brine, olives, capers, and a slice of lemon dropped in at the table. The result is sour, salty and smoky at once, thick enough that the spoon meets resistance. It began as a tavern soup built from whatever cured meat was on hand, which is still the honest way to make it — a lone leftover sausage end belongs in this pot. Sour cream and dill go on top, never into the pot.

170 min380 kcal4 serves

🌾Gluten-free💪High protein

🇹🇭ThailandMedium

Salads

Som Tam (Green Papaya Salad)

Thailand's most iconic salad — shredded green papaya pounded in a mortar with tomatoes, green beans, garlic, chili, lime juice, and fish sauce. Crunchy, spicy, tangy, and refreshing all at once. Served cold with sticky rice and grilled chicken.

20 min140 kcal2 serves

🌶️Spicy⚡Quick🌾Gluten-free

🇫🇷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

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

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