Gluten-Free Family Starter Pack

Ingredients

• •2 cups long-grain white rice
• •3 tablespoons vegetable or canola oil
• •1 small yellow onion, finely chopped
• •3 cloves garlic, minced
• •1 (14.5-ounce) can diced tomatoes, drained (or 2 ripe Roma tomatoes, blended smooth)
• •3 tablespoons tomato paste
• •3 cups chicken broth (use a certified gluten-free brand)
• •1 teaspoon kosher salt, plus more to taste
• •1/2 teaspoon ground cumin
• •1 small carrot, finely diced (optional)
• •1/2 cup frozen peas (optional)

Instructions

1. 1Rinse rice in a fine-mesh sieve under cold water until the water runs clear. Drain well.
2. 2Heat oil in a heavy-bottomed pot or Dutch oven over medium. Add rice and toast, stirring often, 5-7 minutes until grains turn opaque and lightly golden.
3. 3Add onion and carrot (if using); cook 3 minutes until softened. Add garlic; cook 1 minute more.
4. 4Stir in tomato paste and cook 1 minute until it darkens slightly. Add the tomatoes, broth, salt, and cumin. Stir once.
5. 5Bring to a boil, then reduce to the lowest simmer. Cover tightly and cook 18-20 minutes — do not lift the lid.
6. 6Sprinkle peas (if using) over the top, replace the lid, and let rest off heat for 10 minutes. Fluff gently with a fork before serving.

Ingredients

• •1 pound boneless chicken thighs, cut into 1-inch pieces
• •12 ounces andouille sausage (verify gluten-free), sliced 1/2-inch thick
• •3 tablespoons vegetable oil, divided
• •1 large yellow onion, diced
• •2 stalks celery, diced
• •1 green bell pepper, diced
• •4 cloves garlic, minced
• •2 cups long-grain white rice
• •1 (14.5-ounce) can diced tomatoes
• •4 cups chicken broth (gluten-free)
• •2 teaspoons smoked paprika
• •1.5 teaspoons dried thyme
• •1 teaspoon cayenne (or to taste)
• •2 bay leaves
• •1 teaspoon kosher salt
• •1/2 teaspoon black pepper
• •4 scallions, sliced thin (for serving)
• •Hot sauce, for serving

Instructions

1. 1In a large heavy pot or Dutch oven, heat 2 tablespoons oil over medium-high. Brown the andouille, 4-5 minutes; transfer to a plate. Brown the chicken, 5-6 minutes; transfer to the plate.
2. 2Reduce heat to medium. Add the remaining oil, onion, celery, and bell pepper. Cook 8 minutes until softened. Add garlic; cook 1 minute.
3. 3Stir in paprika, thyme, cayenne, salt, and pepper; toast 30 seconds. Add rice and stir to coat.
4. 4Add diced tomatoes (with juice), broth, bay leaves, and the meats with any accumulated juices. Stir once.
5. 5Bring to a boil, then reduce to the lowest simmer. Cover and cook 22-25 minutes until rice is tender and liquid is absorbed.
6. 6Remove from heat and let rest, covered, 10 minutes. Discard bay leaves. Top with scallions and serve with hot sauce.

Ingredients

• •1 cup coarse stone-ground cornmeal (polenta)
• •4 cups water or chicken broth (gluten-free), or a mix
• •1 teaspoon kosher salt, plus more to taste
• •3 tablespoons unsalted butter, divided
• •1/2 cup grated Parmigiano-Reggiano
• •1/4 cup whole milk or cream (optional, for extra creaminess)
• •For the mushrooms:
• •1 pound mixed mushrooms (cremini, shiitake, oyster), trimmed and sliced
• •2 tablespoons olive oil
• •2 cloves garlic, minced
• •2 sprigs fresh thyme (leaves stripped)
• •2 tablespoons dry white wine (optional)
• •Salt and black pepper to taste
• •Fresh parsley, chopped, for serving

Instructions

1. 1Bring water or broth to a boil in a heavy saucepan with 1 teaspoon salt. Whisk in cornmeal in a slow steady stream to prevent lumps.
2. 2Reduce heat to the lowest simmer. Cook 35-40 minutes, stirring every few minutes with a wooden spoon, until the polenta pulls away from the sides of the pan and tastes tender, not gritty. Add a splash of water if it gets too thick.
3. 3Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms in a single layer; do not stir for 3 minutes. Toss and cook 5-6 minutes more until deeply browned.
4. 4Add garlic, thyme, and wine (if using). Cook 1-2 minutes until liquid evaporates. Season with salt and pepper.
5. 5Stir 2 tablespoons butter, the Parmesan, and milk or cream (if using) into the polenta. Taste and adjust salt.
6. 6Spoon polenta into shallow bowls, top with mushrooms, finish with the remaining butter and a shower of parsley.

Ingredients

• •1 (5-6 pound) bone-in pork shoulder (Boston butt)
• •3 tablespoons packed dark brown sugar
• •2 tablespoons smoked paprika
• •1 tablespoon kosher salt
• •1 tablespoon black pepper
• •2 teaspoons garlic powder
• •2 teaspoons onion powder
• •1 teaspoon dry mustard
• •1 teaspoon ground cumin
• •1/2 teaspoon cayenne
• •1 cup chicken broth (gluten-free) or water
• •2 tablespoons apple cider vinegar

Instructions

1. 1Whisk brown sugar, paprika, salt, pepper, garlic powder, onion powder, dry mustard, cumin, and cayenne in a small bowl.
2. 2Pat pork shoulder dry. Rub the spice mixture all over, pressing into every surface. Wrap and refrigerate at least 2 hours, ideally overnight.
3. 3Place pork (fat side up) in a slow cooker. Pour broth and vinegar around (not over) the meat. Cook on LOW 9-10 hours, until the bone slides out and the meat shreds with a fork.
4. 4(Oven method: 275°F, covered Dutch oven, 5-6 hours.)
5. 5Transfer pork to a board. Skim fat from the cooking liquid. Pull meat with two forks, discarding the bone and any large fat pieces.
6. 6Return pulled meat to the cooker, toss with 1 cup of the defatted cooking liquid, and keep warm. Adjust salt; add more pan juices if dry.

Ingredients

• •2 pounds skirt steak, trimmed and cut into 6-inch sections
• •2 tablespoons olive oil
• •1 teaspoon kosher salt
• •1/2 teaspoon black pepper
• •For the chimichurri:
• •1 cup fresh flat-leaf parsley, packed
• •1/4 cup fresh oregano leaves (or 2 teaspoons dried)
• •4 cloves garlic
• •1 small shallot
• •1 teaspoon crushed red pepper flakes
• •2 tablespoons red wine vinegar
• •1/2 cup olive oil
• •1/2 teaspoon kosher salt

Instructions

1. 1For the chimichurri: pulse parsley, oregano, garlic, shallot, and red pepper flakes in a food processor until finely chopped (or chop by hand for a coarser texture).
2. 2Transfer to a bowl. Stir in vinegar, olive oil, and salt. Let sit at least 20 minutes (or up to a day) for flavors to meld.
3. 3Pat steak dry. Rub with olive oil, salt, and pepper. Let it sit at room temperature 30 minutes.
4. 4Heat a grill or cast-iron pan over high heat until very hot. Grill steak 3-4 minutes per side for medium-rare (internal 130°F).
5. 5Transfer to a board, tent loosely with foil, and rest 8 minutes.
6. 6Slice thinly against the grain (perpendicular to the long muscle fibers). Spoon chimichurri over the top; pass extra at the table.

Ingredients

• •1 (4-5 pound) whole chicken
• •2 tablespoons kosher salt
• •1 teaspoon black pepper
• •1 lemon, halved
• •1 head garlic, halved crosswise
• •4 sprigs fresh rosemary
• •4 sprigs fresh thyme
• •3 tablespoons olive oil
• •2 tablespoons unsalted butter, softened
• •1 large yellow onion, thickly sliced (for the roasting rack)

Instructions

1. 1The day before: pat chicken dry inside and out. Season all over (and inside the cavity) with salt and pepper. Set on a rack over a plate, uncovered, in the fridge overnight (this is the dry-brine — it crisps the skin).
2. 2Pull chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F.
3. 3Stuff the cavity with lemon halves, garlic, rosemary, and thyme. Tie the legs together with kitchen twine.
4. 4Mix olive oil and softened butter; rub all over the skin.
5. 5Lay onion slices in the bottom of a roasting pan to act as a rack. Place chicken on top, breast side up.
6. 6Roast 60-75 minutes, until a thermometer in the thickest thigh reads 165°F and juices run clear.
7. 7Tent loosely with foil and rest 15 minutes before carving. Spoon any pan juices over the carved meat.

Ingredients

• •For the mash:
• •4 pounds sweet potatoes (about 4 large), peeled and cubed
• •1/2 cup whole milk
• •4 tablespoons unsalted butter
• •1/4 cup packed light brown sugar
• •2 large eggs, beaten
• •1 teaspoon vanilla extract
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon kosher salt
• •1/4 teaspoon ground nutmeg
• •For the streusel:
• •1 cup pecan halves, roughly chopped
• •1/2 cup packed dark brown sugar
• •1/2 cup certified gluten-free rolled oats (optional — omit for grain-free)
• •4 tablespoons cold unsalted butter, cut into small pieces
• •1/2 teaspoon ground cinnamon
• •Pinch of salt

Instructions

1. 1Preheat oven to 350°F. Butter a 9x13 baking dish.
2. 2Boil sweet potatoes in salted water until very tender, 15-20 minutes. Drain well; return to the warm pot for 1 minute to dry.
3. 3Mash potatoes with milk, butter, brown sugar, eggs, vanilla, cinnamon, salt, and nutmeg until smooth. Spread evenly in the baking dish.
4. 4For the streusel: with your fingers, work cold butter into brown sugar, pecans, oats (if using), cinnamon, and salt until clumpy.
5. 5Scatter streusel evenly over the sweet potatoes.
6. 6Bake 35-40 minutes until the topping is golden and the edges are bubbling. Rest 10 minutes before serving.

Ingredients

• •2 tablespoons olive oil
• •1.5 pounds ground beef (85/15) or ground turkey
• •1 large yellow onion, diced
• •1 green bell pepper, diced
• •1 red bell pepper, diced
• •4 cloves garlic, minced
• •3 tablespoons chili powder (verify gluten-free)
• •1 tablespoon ground cumin
• •1 tablespoon smoked paprika
• •2 teaspoons dried oregano
• •1 teaspoon kosher salt, plus more to taste
• •1 (28-ounce) can crushed tomatoes
• •1 (15-ounce) can fire-roasted diced tomatoes
• •1 (15-ounce) can kidney beans, drained
• •1 (15-ounce) can black beans, drained
• •1 (15-ounce) can pinto beans, drained
• •2 cups beef broth (gluten-free)
• •1 ounce dark chocolate (70%+, dairy-optional)
• •2 tablespoons apple cider vinegar

Instructions

1. 1Heat oil in a large heavy pot over medium-high. Brown the beef, breaking it up, 6-8 minutes. Drain excess fat if heavy.
2. 2Add onion and both bell peppers; cook 6 minutes until soft. Add garlic; cook 1 minute.
3. 3Stir in chili powder, cumin, smoked paprika, oregano, and salt. Toast 30 seconds.
4. 4Add crushed tomatoes, fire-roasted tomatoes, all three beans, and broth. Bring to a simmer.
5. 5Reduce heat to low. Simmer uncovered 1.5 to 2 hours, stirring occasionally, until thick and the flavors have melded.
6. 6Stir in chocolate and vinegar in the last 10 minutes. Taste, adjust salt. Serve with desired toppings.

Ingredients

• •2 pounds skirt or flank steak
• •For the marinade:
• •1/3 cup orange juice (about 1 large orange)
• •1/4 cup fresh lime juice (about 3 limes)
• •1/4 cup olive oil
• •4 cloves garlic, minced
• •1 jalapeño, seeded and minced
• •1/2 cup fresh cilantro, chopped
• •2 teaspoons ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon kosher salt
• •1/2 teaspoon black pepper
• •To serve:
• •16 small corn tortillas (verify gluten-free — some brands blend with wheat)
• •1 small white onion, finely diced
• •1/2 cup fresh cilantro leaves
• •2 limes, cut into wedges
• •Salsa verde or roja, for passing

Instructions

1. 1Whisk orange juice, lime juice, olive oil, garlic, jalapeño, cilantro, cumin, smoked paprika, salt, and pepper in a large bowl or zip-top bag.
2. 2Add steak; turn to coat. Marinate 2-4 hours in the fridge (no more than 8 — the citrus will start to "cook" the meat).
3. 3Heat a grill or cast-iron pan over high heat until smoking. Pat steak dry; discard marinade.
4. 4Sear 3-4 minutes per side for medium-rare. Transfer to a board; rest 8 minutes tented with foil.
5. 5Warm tortillas: char directly over a gas flame 10 seconds per side, or toast in a dry skillet, or wrap in foil and warm in a 300°F oven 10 minutes.
6. 6Slice steak thin, against the grain. Pile onto tortillas, top with onion, cilantro, and a squeeze of lime. Serve with salsa.

Ingredients

• •8 ounces bittersweet chocolate (60-70%), chopped
• •1 cup (2 sticks) unsalted butter, cut into pieces
• •1.25 cups granulated sugar
• •6 large eggs, at room temperature
• •1 cup unsweetened cocoa powder (verify gluten-free)
• •1 teaspoon vanilla extract
• •1/2 teaspoon kosher salt
• •Powdered sugar (for dusting)
• •Whipped cream and fresh berries, for serving (optional)

Instructions

1. 1Preheat oven to 375°F. Butter a 9-inch springform pan and line the bottom with parchment.
2. 2Place chocolate and butter in a large heatproof bowl set over a pot of barely simmering water (or microwave in 30-second bursts). Stir until smooth. Remove from heat.
3. 3Whisk sugar into the chocolate until combined.
4. 4Whisk in eggs one at a time, fully incorporating each before adding the next.
5. 5Sift cocoa powder over the bowl; add vanilla and salt. Whisk gently until smooth and glossy.
6. 6Pour batter into the prepared pan. Bake 30-35 minutes — the top should be set with a thin crust, the center should jiggle slightly. Do not overbake.
7. 7Cool completely in the pan on a rack (the center will sink and become fudgy — that's right). Release from the pan, dust with powdered sugar, and serve at room temperature with whipped cream and berries.