Pizza need not be off-limits if you are living a gluten-free lifestyle. There are many gluten-free pizza crusts available today that are perfect for quick weekday meals, but I enjoy making pizza crusts from polenta, as I like the texture and flavor that it contributes. There’s no need to wait for the crust to rise, as with yeast-risen wheat-flour bases, and it is a surprising dish to serve to company or at a small party. The crust will not be firm enough to pick up, but, enjoyed with a fork, it has the same satisfaction of wheat-flour pizza.

This syrup is divine. I like to double the amount of syrup. Of course, some may like less, but I’m someone who likes the nutty cake drenched in the tart, gooey syrup.

Tender, firm, bitter, sweet, and creamy with a nice big crunch, this salad has it all. It’s perfect with meat or fish, especially pork, lamb, or salmon. If a perfectly ripe mango is not available, you can substitute an orange—or even better, a blood orange. Though the texture of the citrus may be juicy rather than creamy, it makes for a brightly flavored, colorful solution.

Roasts are wonderful for a group because they take little effort to produce divine results. You just have to be sure not to overcook them—that’s the only thing that can go really wrong when preparing a roast, be it pork, poultry, or beef. You’ll love the crust on this succulent cut of pork. It adds both flavor and texture to the delicious, slow-cooked meat.

My mother made this soup often, and always raved about how delicious it was. So I finally had to make it for myself to see—and she was right! The slightly peppery taste of the watercress is mellowed by the potatoes and brightened by the lemons. This smooth, tasty soup is a perfect starter; or for a quieter, less ambitious evening, it is wonderful served as a meal in itself with a loaf of heated bread and butter.

This is my all-time tried-and-true favorite easy ice cream recipe for any dessert. It’s the perfect balance of simple and rich, with super-fresh vanilla flavor.

When I make a crisp recipe, if it doesn’t get completely eaten the night I serve it, it’s inevitable that I will not be able to keep myself away from it. I want it for breakfast heated and drizzled with heavy cream, or I want it for dessert and heated again, but this time with a rich scoop of vanilla bean ice cream. The seasonal fruits in this easy show-stopper are a triple juicy threat.

This bitter, crunchy easy salad recipe with its tart vinaigrette, pairs very well with the creamy texture and earthy flavor of a risotto. Feel free to substitute walnuts or pistachios for the almonds, if you prefer. There is an abundance of vinaigrette here, to put the zest and juice of a whole grapefruit to delicious use. Store the extra dressing tightly covered in the refrigerator for up to 2 weeks.

This chicken is a wonderful both hot out of the oven and at room temperature, leaving you flexible for how you want to serve your guests. It’s so simple, you can put it in the oven right before your guests arrive and have plenty of time to sip your Spicy Ginger-Mint Cocktails with them while it cooks. The rosemary imparts a nice buttery flavor, while the lemon adds the citrus accent that goes beautifully with the poultry.

Try this ginger cocktail recipe and it may well become the easy go-to drink in your house. Now that there are so many great quality “real” ginger ales for sale, you can be choosey about your favorite. Some have much more spice than others; I prefer the spiciest.