Gluten-Free Recipes from Around the World, Page 17

Every dish here is naturally gluten-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle gluten-free and the ingredients rewrite themselves with regional swaps.
871 recipes · showing 769 to 816
Brunede Kartofler (Danish Caramelised Potatoes)Zealand (Copenhagen), Denmark · medium · 2 h 50 minSmall boiled potatoes, peeled and chilled, then rolled in a golden caramel of melted sugar and butter until glossy and brown all over, the Christmas Eve side for roast duck and pork.
Ajvar (Macedonian Roasted Red Pepper Relish)Skopje, North Macedonia · medium · 4 h 30 minSweet red peppers, and a little eggplant, roasted until blistered, peeled and cooked down for hours with sunflower oil until thick, glossy and smoky, the autumn relish for bread, cheese and grilled meat.
Espinacs a la Catalana (Spinach with Raisins and Pine Nuts)Andorra la Vella, Andorra · easy · 1 hSpinach wilted and squeezed dry, then tossed in olive oil with sliced garlic, toasted pine nuts and plump soaked raisins, a sweet and savoury side from the Catalan kitchen.
Apfelmus (Liechtenstein Apple Sauce)Vaduz, Liechtenstein · easy · 30 minTart cooking apples simmered soft with a splash of water or sweet cider, lemon, a little sugar and cinnamon, then mashed into a chunky sauce, the essential partner to Käsknöpfle.
Fagioli all’Uccelletto (Tuscan Beans with Sage and Tomato)Tuscany, Italy · easy · 13 h 45 minSoft cannellini beans simmered in olive oil scented with garlic and sage, then stewed in tomato until glossy, the Tuscan contorno for sausages and grilled meat.
Patatas a lo Pobre (Andalusian Poor Man’s Potatoes)Andalusia, Spain · easy · 50 minSliced potatoes slowly confited in olive oil with onion, green and red peppers and whole garlic, then browned at the end, the Andalusian side for chops, fish and fried eggs.
Mizeria (Polish Cucumber Salad with Sour Cream)Lesser Poland, Poland · easy · 30 minPaper-thin cucumber slices, salted and squeezed, then dressed in sour cream with lemon, a pinch of sugar and plenty of dill, the cool side for a pork cutlet and new potatoes.
Patates Lemonates (Greek Lemon Roast Potatoes)Attica (Athens), Greece · easy · 1 h 30 minPotato wedges roasted in a bath of olive oil, lemon juice, water, garlic and dried oregano until they drink up the liquid and turn golden at the edges and creamy inside.
Batatas a Murro (Portuguese Punched Potatoes)Lisbon, Portugal · easy · 1 h 5 minSmall potatoes roasted in their skins on coarse salt, given a punch to crack them open, then drenched in hot olive oil with garlic, the partner of roast salt cod.
Baklazhanna Ikra (Odesa-Style Eggplant Caviar)Poltava, Ukraine · easy · 2 h 20 minRoasted eggplant, pepper and tomato, peeled and chopped by hand with garlic, herbs, sunflower oil and a splash of vinegar, a cold zakuska spread on black bread.
Stoofpeertjes (Dutch Red Wine Stewed Pears)Gelderland, Netherlands · easy · 3 h 20 minHard Gieser Wildeman cooking pears stewed for hours with red wine, sugar and cinnamon until they turn deep ruby red, the sweet side for game, stews and winter stamppot.
Gogonele Murate (Romanian Pickled Green Tomatoes)Transylvania, Romania · easy · 3 weeksSmall green tomatoes packed in jars with garlic, horseradish, dill stalks, celery leaves, carrot and chilli, covered with salt brine and left to ferment, the winter murături for every Romanian table.
Surkål (Norwegian Sweet and Sour Cabbage)Vestland (Bergen), Norway · easy · 1 h 5 minFinely shredded white cabbage simmered slowly with caraway, grated apple and a splash of vinegar, then balanced with sugar, the pale sweet-sour cabbage that sits beside the Christmas ribbe.
Chicons Braisés (Belgian Braised Endives)Flanders, Belgium · easy · 55 minWhole Belgian endives braised slowly in butter with a pinch of sugar, lemon juice and nutmeg until meltingly soft, then browned in the pan to a golden caramel, served alongside roast meat and poultry.
Frieten (Belgian Twice-Fried Chips)Flanders, Belgium · medium · 1 h 25 minThick-cut Bintje potatoes fried twice in beef fat, first low until soft, then hot until crisp and golden, shaken with salt and served in a paper cone with a dollop of mayonnaise, as at every Belgian frietkot.
Rosolli (Finnish Beetroot and Herring Salad)North Karelia, Finland · easy · 2 h 20 minDiced beetroot, potato, carrot, gherkin, apple and onion layered with pickled herring and egg, served cold with a pink dressing of whipped cream tinted with beetroot vinegar, from the Finnish Christmas table.
Silkė su Grybais (Lithuanian Herring with Mushrooms)Vilnius, Lithuania · easy · 3 h 55 minPieces of marinated herring layered with dried forest mushrooms and onions fried in oil, left to stand until the flavours meet, one of the herring dishes that open the Lithuanian Christmas Eve supper.
Kastinys (Samogitian Sour Cream Butter)Vilnius, Lithuania · medium · 3 h 45 minButter and thick sour cream beaten together a spoonful at a time over gentle warmth into a pale, fluffy, tangy spread seasoned with caraway, salt and pepper, chilled and spooned over hot boiled potatoes.
Srpska Salata (Serbian Salad)Šumadija (Belgrade), Serbia · easy · 15 minDiced ripe tomatoes, cucumber and onion with a little hot pepper, dressed simply with sunflower oil, vinegar and salt, the summer salad set beside every plate of Serbian grilled meat.
Blitva (Dalmatian Swiss Chard and Potatoes)Dalmatia, Croatia · easy · 40 minPotatoes and Swiss chard boiled together until soft, then turned in plenty of olive oil warmed with garlic and roughly crushed, the green side dish that goes with grilled fish all along the Dalmatian coast.
Lyutenitsa (Bulgarian Roasted Pepper and Tomato Relish)Sofia, Bulgaria · medium · 2 h 40 minRoasted red peppers and eggplant cooked down with grated ripe tomatoes, garlic and sunflower oil into a thick, sweet and gently spicy relish, eaten beside meat, cheese and bread at nearly every Bulgarian meal.
Matevž (Slovenian Mashed Beans and Potatoes)Ljubljana, Slovenia · easy · 13 h 45 minSoaked beans and potatoes cooked separately, mashed together and topped with onion fried golden in lard and a little crushed garlic, the Slovenian side for sour turnip, sauerkraut and sausages.
Pindžur (Macedonian Roasted Pepper, Eggplant and Tomato Spread)Skopje, North Macedonia · medium · 1 h 40 minRoasted red peppers, eggplant and tomatoes chopped coarsely and simmered briefly in oil with garlic and onion into a chunky, orange-red spread, served as meze with bread and white cheese.
Ballokume (Albanian Cornmeal Cookies from Elbasan)Tirana, Albania · easy · 45 minCrumbly, melt-in-the-mouth cookies from Elbasan made from fine cornmeal, butter, sugar and eggs beaten together hard and baked until the tops crack, the treat of the Albanian spring festival, Dita e Verës.
Malosolnye Ogurtsy (Russian Lightly Salted Dill Cucumbers)Moscow, Russia · easy · 12 h 20 minSmall, crisp cucumbers packed with dill and garlic and covered with hot salt brine, ready overnight: bright green, crunchy, garlicky and only lightly salted, the summer pickle of the Russian table.
Marineeritud Kõrvits (Estonian Sweet Pickled Pumpkin)Tartu, Estonia · easy · 40 minCubes of yellow pumpkin simmered in a spiced sweet-sour syrup with cinnamon, cloves, allspice and ginger until glassy but still firm, the sparkling orange side for roast pork and blood sausage on the Estonian Christmas table.
Kohuke (Estonian Chocolate-Glazed Curd Bars)Tartu, Estonia · easy · 2 hFresh curd cheese beaten with sugar, butter and vanilla, shaped into little bars, frozen firm and dipped in dark chocolate, a homemade take on the curd snack every Estonian grows up with.
Skābeņu Zupa (Latvian Sorrel Soup)Riga, Latvia · easy · 1 h 40 minA sharp, bright green spring soup of sorrel and potatoes cooked in smoked pork broth, finished with chopped hard-boiled egg and a spoonful of sour cream, with rye bread alongside.
Štovēti Kāposti (Latvian Caramelised Stewed Sauerkraut)Riga, Latvia · easy · 2 h 10 minSauerkraut stewed slowly with smoked pork belly, onion, carrot and caraway, then finished with golden caramelised sugar until sweet, sour and darkly glossy, the Latvian winter side for pork, sausages and potatoes.
Roșii Murate (Moldovan Fermented Pickled Tomatoes)Chișinău, Moldova · easy · 2 weeksFirm, half-green tomatoes layered in a jar with dill, garlic, horseradish and cherry leaves and left to ferment in salted, lightly sweetened brine until tangy and fizzy, the winter pickle beside Moldovan sarmale, meat and mămăligă.
Tahinosalata (Cypriot Tahini Dip)Nicosia, Cyprus · easy · 10 minSesame tahini whisked with lemon juice, lukewarm water, garlic and olive oil until pale, thick and creamy, the dip that opens every Cypriot meze with warm bread, pitta and olives.
Tierteg (Luxembourg Mashed Potatoes with Sauerkraut)Luxembourg City, Luxembourg · easy · 1 hMashed potatoes mixed with sauerkraut, onion and crisp smoked bacon, pressed into a hot pan and fried until a brown crust forms underneath, the old Luxembourg side for smoked pork and sausages.
Speca Turshi (Kosovar Pickled Peppers)Pristina, Kosovo · easy · 7 daysWhole pale green sweet peppers packed into jars with garlic, peppercorns and bay and covered with a hot, lightly sweet vinegar brine, the sharp, crunchy pickle set beside winter meals in Kosovo.
Kvashanaja Kapusta (Belarusian Sauerkraut with Carrot)Minsk, Belarus · easy · 3 daysFinely shredded white cabbage and carrot rubbed with salt and left to ferment in their own juice for a few days, then served cold with sunflower oil and onion beside potatoes, draniki and meat.
Amanida de Xicoies (Andorran Dandelion Salad with Bacon)Andorra la Vella, Andorra · easy · 1 hTender young dandelion leaves from the spring meadows, dressed with plenty of olive oil, vinegar and green garlic and topped with hot, crisp pieces of fried pork belly.
Sopa ParaguayaAsunción, Paraguay · easy · 1 h 5 minThe famous "soup you can slice": a rich cornbread of onions, cheese, and corn flour, born of a happy kitchen accident.
Empanadas ColombianasAntioquia, Colombia · medium · 3 h 15 minCrisp golden corn-dough turnovers stuffed with shredded beef and potato, fried until they shatter and dipped in a bright cilantro ají.
ChifrijoSan José, Costa Rica · easy · 50 minA layered bowl of rice, beans, crisp fried pork, and pico de gallo with tortilla chips, Costa Rica's favorite bar snack.
Antiguan Chop-UpSt. John's, Antigua and Barbuda · easy · 40 minSpinach, okra, and eggplant boiled and chopped smooth with saltfish, an Antiguan everyday plate often eaten with fungee.
Bahamian Peas 'n' RiceNassau, Bahamas · easy · 1 hPigeon peas and rice browned in a tomato and thyme base with bacon, the signature side that anchors nearly every Bahamian plate.
Bermuda Peas and RiceHamilton, Bermuda · easy · 1 h 5 minBlack-eyed peas and rice cooked with bacon, onion, tomato, and thyme; the Bermudian side that shows up beside fish, chicken, and at every summer get-together.
Yuca Frita con ChicharrónSan Salvador, El Salvador · medium · 1 h 5 minA Salvadoran street-food plate: boiled-then-fried cassava with crisp pork chicharrón, crowned with tangy curtido and fresh tomato chimol.
Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
Trinidad CallalooPort of Spain, Trinidad & Tobago · medium · 1 h 10 minThe silky Sunday-lunch classic: dasheen leaves and okra cooked down with coconut milk, aromatics, and crab, then swizzled smooth into a thick green sauce.
Chipa GuasúAsunción, Paraguay · easy · 1 h 10 minA soft, savoury Paraguayan casserole of fresh sweet corn, eggs and fresh cheese, baked until golden, the juicier cousin of sopa paraguaya.
Elote (Mexican Street Corn)Puebla, Mexico · easy · 25 minCharred corn on the cob on a stick, spread with mayonnaise, rolled in salty cotija cheese, dusted with chile piquín and finished with a squeeze of lime.
Southern Skillet CornbreadLowcountry (South Carolina), United States · easy · 35 minUnsweetened buttermilk cornbread poured into a smoking-hot, bacon-greased cast-iron skillet and baked until the crust crackles, the side for greens, beans and barbecue.
Farofa (Brazilian Toasted Cassava Flour)Rio de Janeiro, Brazil · easy · 25 minRaw cassava flour toasted in butter and bacon fat with onion and garlic until golden, sandy and crunchy, spooned over feijoada, rice and beans and churrasco.
← Browse all collections