Gluten Free

This dairy-free chocolate mousse is made with just two ingredients—dark chocolate and eggs—and can easily be transformed into a rich flourless chocolate cake.

What makes the cake so special is its texture. The egg whites make the base of the cake fluffy and the top of the cake gets richness and creaminess from yolks.

After poaching the bird for Hainanese chicken rice, the stock is used to steam the rice and make the soup. The chicken is served with a delicious dipping sauce.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.

You can use any white-fleshed fish for this flexible recipe, although pomfret, sea bass, and snapper are the best.

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

This salty-sweet kimbap—filled with maple-candied spam and herbaceous perilla leaves—is wonderful in a packed lunch or even at a picnic.

This 5% ABV sherry colada is incredibly tasty and still has wonderful complex flavors that keep it from being candy.

The virgin piña colada already exists. This nonalcoholic piña colada goes further, in search of balance and complexity.

This quick roasted asparagus recipe yields tender spears and plenty of flavor thanks to a savory mixture of garlic, oil, onion powder, and parsley.

Tamer Hindi is a refreshing sweet and sour beverage—made with tamarind, water, and sugar—that’s popular during the month of Ramadan.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

Discovering exactly how quickly and easily fruit curds (like lemon curd and passion fruit curd) can be made in the pressure cooker is a game-changer.

Plenty of seasoned cornstarch and a clean vat of high-heating oil is the secret to light and crispy fried salt and pepper squid.