Easy Gluten-Free Broiled Miso-Marinated Black Cod

This recipe yields a restaurant-quality, buttery black cod that is quick to prepare and easy to cook under the broiler. The delicate fish is marinated in a savory-sweet gluten-free glaze and broiled until the top is caramelized and deeply flavorful.

Strawberry Ghost Pepper Jam

Strawberry ghost pepper jam is a sweet and fiery condiment that combines the classic fruity flavor of strawberry preserves with the intense, numbing heat of ghost peppers. The recipe involves cooking crushed strawberries, minced ghost peppers, lemon juice, sugar, and pectin until thickened. The final product is a complex jam with an initial sweetness that gives way to a creeping, powerful spice that builds in intensity.

Gluten-Free Gingerbread Loaf with Apple Cider Glaze

A Gluten-Free Gingerbread Loaf with Apple Cider Glaze recipe is a moist, spiced loaf cake, made with a blend of gluten-free flours, molasses, and warming ginger and cinnamon. It is finished with a sweet and tangy glaze created by whisking together apple cider and confectioners' sugar. This recipe delivers classic holiday flavors in an accessible, crowd-pleasing dessert.

Flavorful Chimichurri Rice

Fluffy rice is gently tossed with a vibrant, zesty chimichurri sauce made from fresh parsley, cilantro, garlic, olive oil, and red wine vinegar. This quick, easy, and herbaceous side dish pairs perfectly with grilled meats or can be a flavorful base for a rice bowl.

Gluten-Free Hunan Shrimp

Gluten-free Hunan shrimp is a spicy and savory dish featuring succulent shrimp and vegetables stir-fried in a rich sauce. To make it gluten-free, you can use tamari instead of regular soy sauce and a safe substitute for the chili bean paste (doubanjiang), which often contains wheat. The shrimp are first coated in cornstarch, which helps them retain moisture while also thickening the sauce.

Gluten-Free Smore’s Pie

A Gluten-Free S'mores Pie features a buttery gluten-free graham cracker crust filled with a rich chocolate layer and topped with gooey, toasted marshmallows. Some variations use a quick, no-bake filling made from instant chocolate pudding or marshmallow fluff, while others feature a baked filling for a richer dessert. The final dish is then broiled or torched for a classic, browned marshmallow finish.