Gluten Free

Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.

With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham, wrapped in a more tender and juicy package.

Finishing this dish with coconut milk retains its sweet flavor.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.

Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.