Gluten Free

In this surprising main course, Redzepi pot-roasts whole celery roots. Be sure to use small celery roots; larger ones will not cook evenly. The chef also cooks small heads of cauliflower in this way.

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Stephen Cole, bartender at The Barrelhouse Flat in Chicago, created this dressed-up take on the classic gin and tonic for our story Spring Cocktails Perfect for Brunch. While you should feel free to use your favorite gin, for this absinthe-laced cocktail, Cole suggests trying Hayman's Old Tom Gin, which is slightly sweeter than more traditional English dry gin.

We use fresh lemon juice for this vinaigrette as often as we do vinegar.

South Indians don't use ghee in cooking the way North Indians do, much preferring their coconut oil. But they always have a spoonful with their parboiled rice and dhal. The first step of a Sadhya is mixing ghee, rice, dhal, crushed pappadam, and a little salt. This mixture is eaten by hand and forms the first bites of the Sadhya. This recipe is part of our menu for Sadhya, a South Indian feast.

I grew up on green beans thoren, and while I'll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don't often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It's a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast.

Jim Lahey keeps these moist by adding grated boiled potato.

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.

We love the way these quickly pickled, supercrisp pears play off the briny and intense kimchi.

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

In North India these legume wafers are called papad and are dry-roasted over a flame, but in the South they are deep-fried until they form lots of air bubbles and become light and puffy. They are sold in many flavors, but plain is preferred in Kerala. Pappadams are always part of a Sadhya: You crush one up and mix it together with rice, dhal, and ghee. The pappadam helps to bind all the ingredients together so you can form balls when eating with your hand. Store-bought wafers are used almost exclusively by Indian cooks because the traditional recipes are labor-intensive and require days of drying in the hot sun. This recipe is part of our menu for Sadhya, a South Indian feast.

When both the recipe developer (Gina Marie Miraglia Eriquez) and the cross-tester (Melissa Roberts) raved about this soup, it was clear we had a winner! This almost-vegetarian chowder is chock full of a variety of colorful diced vegetables. Of course, we love the smoky nuance the bacon gives it, but if you wanted to make this strictly vegetarian, just lose the bacon and use vegetable stock in place of the chicken broth. This is ski-house material to feed a hungry horde, or use a long weekend to have several smaller gatherings to pay back all your friends (once you’ve cleaned for one party, you might as well throw another one).

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional Sadhya feast wouldn't be complete without this flavorful source of protein. Asafetida (a garlicky resin from the sap of a fennel-like plant; it's often used in lentil dishes) and fenugreek provide its pleasantly pungent aroma. This recipe is part of our menu for Sadhya, a South Indian feast.

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

The beauty of this salad is that it is vibrant proof that some terrific ingredients simply deserve each other, even if the partnership doesn't come to mind immediately. A cookbook-writing friend came to the restaurant one day, ordered this asparagus and avocado combo, tasted it, and kept muttering, "Genius, genius!" Not me. Nature did it.

Quivering cranberry slices that melt into the meat and slowly caramelize give this brisket its lovely character. Even better, it takes so little effort for this sweet alchemy to work. Roberta Greenberg, the long-time assistant to the rabbis at this well-known New York City synagogue and the keeper of this recipe, suggests reducing the sauce on the stove after reheating it if you prefer it thicker. It is good enough to make you convert.

Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but while the recipe has been in the family for years, Joan is not averse to a new tweak or twist: Add a jar of sun-dried tomatoes, dry or packed in oil, for a more intense flavor. Or add a 2-inch knob of ginger and a few large strips of lemon zest to the pot—remove them before serving. Note: "Not Too Gedempte Fleysch" means "Not too well stewed." I didn't know either.

I've been doing the previous marinades forever. This new one is first cousin to a good barbecued tofu: piquant, sweet-hot-rich, and scintillatingly tasty. The tofu is baked in the marinade/sauce, which cooks down and coats it, caramelizing them. You'll probably have to soak the baking dish overnight before washing it, but it's worth it. Vary this using fruit juice concentrate instead of honey or sugar, and adding extra ginger, orange zest, or both. For an incendiary smokiness, add chipotle in adobo.